Egg Intolerance

Although it is relatively easy to avoid eggs if they are served on their own, it becomes more difficult when they are a disguised ingredient in prepared and manufactured foods such as in cakes and ready meals.

As with the other foods you will need to be aware of the names of egg derivatives so that you can look out for them on the labelling.

They are:

Albumen
Globulin
Ovomucin
Egg powder
Livetin
Ovalbumen
Egg protein
Ovoglobulin

Lecithin – E322 (Soya Lecithin is egg free)
Egg yolk
Ovovitellin
Pasteurised egg
Egg white
Dried egg
Frozen egg
Vitellin

It is possible to buy egg replacements for use in baking and cooking, these can be found in good health food shops. Again it is worth trying recipes from a specialist cookbooks but often it is quite possible to use your own favourites and adapt them with the replacements that you have found for your particular intolerance.

Experiment and be inventive, don’t be tied to what you have always done just because it is familiar, as they say ’Necessity is the Mother of Invention’ you will be amazed at how quickly you can get used to eating in a different way and foods can be just as delicious.