Egg Free
Products that are free from eggs and egg by-products. Eggs are said to be one of the most common intolerances in children, and it is more commonly the egg white that causes the reaction, but there are some people who are allergic to the protein in egg yolks also. Children often grow out of the intolerance, commonly by the time they are 5.
All food products that contain egg in New Zealand are required to state it on the label, but dietary supplements have no such requirement. Eggs are not always labelled as ‘egg’ on an ingredient list.
While it may seem daunting initially, there are many substitutes for eggs that can be used in cooking and baking. Chia eggs can be made by combining chia seeds (whole or ground) with water. 1 tablespoon of chia seeds mixed with 3 tablespoons of water makes the equivalent of 1 egg. Flaxseeds are another option used at the same ratio of 1:3. Pureed fruit and nut butters can be used as a substitute also.
Aquafaba is the goo (viscous water) that is a result of cooking legumes such as chickpeas. It is becoming more widely known due to its ability to mimic functional properties of egg and can be used incredibly as a substitute for making meringues very successfully.
Egg Free
Egg Free
Products that are free from eggs and egg by-products. Eggs are said to be one of the most common intolerances in children, and it is more commonly the egg white that causes the reaction, but there are some people who are allergic to the protein in egg yolks also. Children often grow out of the intolerance, commonly by the time they are 5.
All food products that contain egg in New Zealand are required to state it on the label, but dietary supplements have no such requirement. Eggs are not always labelled as ‘egg’ on an ingredient list.
While it may seem daunting initially, there are many substitutes for eggs that can be used in cooking and baking. Chia eggs can be made by combining chia seeds (whole or ground) with water. 1 tablespoon of chia seeds mixed with 3 tablespoons of water makes the equivalent of 1 egg. Flaxseeds are another option used at the same ratio of 1:3. Pureed fruit and nut butters can be used as a substitute also.
Aquafaba is the goo (viscous water) that is a result of cooking legumes such as chickpeas. It is becoming more widely known due to its ability to mimic functional properties of egg and can be used incredibly as a substitute for making meringues very successfully.