These easy Egg Free Recipes will help when you are cooking for someone suffering with an Egg Allergy.
An Egg Allergy is common in children, although many will grow out of it. Egg intolerances are rare and when cooking for children or adults that suffer with an egg allergy there are a few points to remember.
Proteins in both egg white and yolk can cause reactions. People may be allergic to raw eggs or cooked, or even both.
It is very rare that someone will be allergic to only the white or the yolk.
Varying amounts of egg are needed to trigger a reaction from different people, someone who is severely allergic and is at risk of an anaphylatic shock will ot risk eating even a crumb of a cake, a mildly allergic person may chance a slice, but there will always be a risk as their reactions can vary in severity.
Eggs contain useful nutrients, most importantly proteins, and are a good source of vitamin D.
To replace the protein found in eggs, choose from meat, fish, poultry, milk,cheese,soya products, wholegrains, nuts and seeds.
Vitamin D is found in oily fish (Salmon,Sardines,Herring,Mackerel and Pilchards) as well as dairy products.
The simplest way to be sure of the ingredients in your meals is to buy fresh foods and cook from scratch, but I know that this is not always practical, but if you have to buy ready-prepared and processed foods you will need to read the packaging to make sure there is no egg or egg based indgredients in them.
What not to eat
All eggs in their natural or unprocessed state and all eggs and egg-derived products.
Ingredients and terms used :-
Egg, Egg White (also called egg albumen), egg yolk, egg protein. Whole Egg, dried egg, or powdered egg which includes yolk and white.
The Terms ova and albumin mean the product contains egg and are often used in compouds such as conalbumin or ovaglobulin.
Lecithin (E322) an emulsifier in many products including chocolate, is made from soya beans or egg yolk but does not cause reactions in people who are allergic to soya or eggs.
Foods that may contain Eggs
Alcohol : Advocaat, Eggnog and Eierpunsch
Ready Made Baby Food
Baking : Mixes for breads, biscuits, doughnuts, muffins, pancakes, pastries, pretzels. Baked goods such as quiches, souffles ad almost all cakes and many biscuits. Breads that are glazed or enriched with egg.
Desserts : Custards, Ice Cream, Iced Yogurts, Parfaits, Meringues, Puddings, Dessert Mixes, Cream filled pies. Sorbets may contain Egg White.
Jams and Spreads : Fruit Spreads called Butters, Curds and ocassionally Cheese spread contain egg.
Meat, Chicken, Fish and Seafood : That has been breadcrumbed or battered usually has egg in it. Hamburgers, hot dogs, meatloaf, salami and fish cakes may use egg for binding. Crabstick or seafood sticks, may contain egg whites.
Pasta : The Dried variety is often egg free but you will have to check the packaging. Most fresh pasta, especially ravioli types contain egg.
Sauces and Dressings : These may be thickend with egg especially mayonnaise – style dressings, hollandaise, bearnaise,tartare sauce and Caesar salad dressing.
Soups : Broths and Bouillons may be clarified with egg white.
Sweets and Chocolate : Check biscuit/cookie-based or glazed sweets, such as nougat for egg.
Below you will find some Egg Free Recipes tried and tested by myself my family and friends.
Breakfast Egg Free Recipes
Serves 4 to 6 Preparation time 5 minutes and cooking time 10 to 15 minutes.
85g Runny Honey
170g Rolled Oats
55g Chopped Dried Apricots
45g Pumpkin Seeds
30g Puffed Rice or wheat
30g Pine Nuts, Toasted
85g Bran Flakes
45g Dried Apple or Pineapple Slices
Preheat the oven to 180C/350F/Gas Mark 4,Oil a large baking sheet.
Spoon the honey into a medium-sized bowl. Gently heat the honey if it is not quite runny enough to mix easily.
Add the rolled oats and stir gently to ensure they are evenly coated.
Spread the oats thinly onto the oiled baking sheet and toast in the oven for 10 to 15 minutes or until golden, checking once or twice to ensure that they are not burning.
Remove from the oven and leave to cool, if you are preparing this in advance the store in an air tight container.
When ready to use mix the clusters with the other ingredients and add some fresh fruit and serve with fresh milk.
Makes 8, Preparation time 30 minutes, plus proving time, Cooking Time 15 Minutes.
225g Strong Plain Flour (plus extra for dusting)
3/4 Tsp Salt
2 Tsp Caster Sugar
2 Tsp Fast Action Dried Yeast
85g Cold Butter
10 Tbsps Milk
Oil for Greasng
3 Tbsps Single Cream (or Soya Alternative)
1 Tsp Icing Sugar
Sift the flour, salt and sugar into a food processor, using the dough attatchment and ad the yeast.
Melt 15g of the butter in a saucepan. Remove from the heat and add the milk, the mixture must be just warm not hot.
Add to the flour mixture and run the machine to form and elastic dough. Run the machine for another minute to knead it thoroughly.
Transfer the dough to a work surface, dusted with flour and knead gently until smooth.
Dust a rolling pin with a little flour and roll the dough to a rectangle about 1cm thick.
Dot the remaining butter over the bottom two thirds of the dough.
Fold the top plain dough over the center portion thn fold the bottom third up over. Press the edges together with the rolling pin.
Give the dough a quarter turn and roll, dot, and fold again.
Repeat with the final third of the butter, then wrap the dough in cling wrap and chill for a least 30 minutes.
Unwrap the dough and roll out on a floured surface again to a rectangle, but without adding butter fold as before, turn roll and fold again.
Dusting the rolling pin with flour, roll out into a large square
about 5mm (1/4 inch) thick, trim the edges and cut into 4 equal squares.
Cut each sqaure in half to form two triangles. Grease a large baking sheet with a little oil.
Mix the icing sugar with single cream and brush over the triangles.
Staring from the long edge, roll upeach triangle, curve each into a crescent shape and place on the baking sheet.
Brush with the remaining glaze and cover lightly with some cling wrap and leave in a warm place to prove until doubled in bulk, about 40 minutes.
Meanwhile pre-heat your oven to 220C/425F/Gas Mark 7.
Bake the croissants until puffy and golden, about 15 minutes.
They are best served warm, but can be left to cool and stored and eaten at a later time.
Smoothies Easy Egg Free Recipes you will all enjoy any time of the day, you can change these recipes and create your own combinations.
1 Large Banana, chopped
240ml Oat Milk
240ml Orange Juice
55g Ground Almonds
1 Tbsp Clear Honey
Ground Cinnamon to Dust
170g Mixed Red Soft Fruit
240ml Greek Yogurt
120 ml Milk
2 Ice Cubes
3 Tbsps Clear Honey
Apricot & Mango
170g Canned Apricot Halves, Chopped
4 Tbsp Syrup from the canned Apricots
1/2 Mango, Chopped
240ml Orange Juice
240ml Soya Yogurt
1/2 Tsp Vanilla Extract
Squeeze Lime Juice
Handful of Ice Cubes
Melon, Grape and Pear
170g Galia Melon, chopped
2 Pears, Peeled and Chopped
240ml Grape Juice
2 Ice Cubes
Mint Sprig to Garnish
Choose your Smoothie flavor and then place all the ingredients in a blender and blend until smooth.
For a thick shake add the ice cubes before blending.
Pour your smoothie into glasses and serve each recipe will make 1 to 2 glasses.
Cinnamon, Raisin & Apple Muffins
Yes Muffins are easy Egg Free Recipes you can bake.
This Recipe will make 12 muffins preparation time is 8 minutes and the cooking time is 20 minutes.
225g Plain Flour
Pinch of Salt
1 Tbsp Baking Powder
1 Tsp Ground Cinnamon
45g Soft Brown Sugar
45g Butter, Melted
2 Apples, Unpeeled and Grated
Demerara Sugar to Sprinkle
Line 12 Muffin Tins with Paper Cases, pre-heat the oven to 200C/400F/Gas Mark 6.
Sift the flour, salt baking powder and cinnamon into a bowl.
Add the remaining ingredients and mix well, you will have a thick wet dough.
Spoon the muffin mix into the prepared cases and bake in the oven until well risen, pale golden and firm to the touch, about 20 minutes.
Place on a wire rack and allow to cool.
The Muffins will last a few days in an airtight container and also freeze well.
Lois’s Granola Smoothie
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Lunch Ideas, Snacks, Side Dishes
Tortillas are so versatile and can be served with many egg free recipes.
You will 8 Torilla wraps the preparation time will be 5 minutes and the cooking time is 20 minutes.
2oz Plain Flour
1oz Potato Flour
1 oz Maize Meal
Pinch of Salt
Mix the dry ingredients together in a bowl and add the water to make a thin batter.
Pour the batter into a measuring jug, dust a piece of Kitchen towel with a little flour and leave on your work surface.
Heat a small, non-stick heavy frying pan, then reduce the heat to moderate.
Pour in an eighth of the batter and lift the pan up so you can quickly swirl the batter a round the pan.
Cook over a moderate heat until the edge of the tortilla begins to curl slightly.
Flip over and quckly dry out the other side, slide on the kitchen paper and dust with a little more flour.
Cover with a second sheet of kitchen paper to keep the tortilla soft. Repeat until all the batter is used up stirring the batter before pouring.
If you don’t want to use the tortillas straight away they can be stored in an airtight container and may also be frozen.
Serve you tortillas with Chilli or fill with your favorite filling, they are great for kids to have in their lunch box or as a snack, they can also be fried an used as nachos.
EggPlant (Aubergine) & Mushroom Crostini
Crostini are sliced of French Style bread rubbed with garlic brushed with olive oil and toasted.
4 Tbsp Oilve Oil, plus extra for brushing
1 Shallot, finely chopped
1 Eggplant, finely diced
1/2 Tsp Ground Cumin
1/2 Tsp Ground Cinnamon
1/2 Tsp Dried Oregano
55g Button Mushrooms, thinly sliced
Salt & Freshly Black Pepper
1 Tbsp Chopped Fresh Parsley
8 Diagonal Slices of (Egg Free) French Style Bread
2 Garlic Cloves, Halved
Heat the oil in a saucepan, add the shallot and aubergine and fry over a gentle heat until almost soft, about 4 minutes.
Add the spices, oregano and mushroom and fry for a further 2 minutes, stirring all the time.
Season with the salt and pepper and stir in thr chopped parsley.
Rub the garlic all over the bread and brush both sides with oil and toast on your griddle or under your grill.
Pile the aubergine and mushroom mix on the crostini and serve.
You can use this grilled Polenta as a snack topped with your favorite topping like the Crostini.
1 Tbsp Olive Oil and extra for brushing
1/2 Tsp Salt
100g Quick Cook Polenta
Salt & Pepper
1 Heaped Tbsp Grated Parmesan
Preparation time 20 minutes Cooking Time 4 to 5 minutes Serves 4.
Place the water, olive oil and salt in a medium sized saucepan and bring to the boil.
Add the polenta to the boiling water in a thin stream amd stir constantly.
Reduce the heat to a low simmer and cook, stirring at all times through out, for 15 minutes until the polenta has thickened.
Add the grated parmesan and stir to mix. Season to taste with the salt and pepper and remove from the heat.
Spoon the polenta onto a large flat plate or baking tray and spread it out evenly, smoothing it with the back of a large serving spoon, to form a circular cake about 2cm thick.
Leave the polenta to cool, you can leave it in the fridge at this stage for upto 24 hours, so ideal for making the day before.
To grill, cut the polenta into strips or wedges, brush with a little olive oil and then grill or griddle until browned on both sides.
Top with your favorite topping, Grilled Tomatoes and Basil always goes down well in our house.
Here are some more Egg Free Recipes that are ideal snacks, lunch time treats or light snacks.
Melting Cheese Dip
Sweet and Salty Vegetable Crisps
Chicken Orange Pate
Beef and Barley Soup
Egg Free Dinner Recipes
There are many Egg Free Recipes that you can find to cook your family a very healthy Dinner they can all eat.
Italian Roast Chicken
4 Chicken Legs or Thighs
4 Unpeeled Garlic Cloves
1 Large Lemon
2 Tablespoons Olive Oil
Sea Salt and Freshly Ground Black Pepper
4 Large Sprigs of Fresh Thyme or Rosemary
Pre-heat your oven to 220c/425f/Gas Mark 6, while the oven is heating find an ovenproof baking dish that will fit all of pieces of chicken and can also be used as a seving dish.
Put the chicken pieces into your baking dish with the skin side facing up and check that they do not overlap.
Put the garlic cloves in the dish between the chicken portions, cut the lemon in half and squeeze out the juice in a lemon squeezer.
Pour the lemon juice over the chicken then pour over the oil and make sure the chicken is well covered.
Sprinkle salt and pepper ensuring that all the chicken has been seasoned.
Finally set a sprig of thyme or rosemary on each piece of chicken and bake for about 35 to 40 minutes depending on whether you are cooking legs or thighs.
The skin on the chicken portions will be come crispy and golden and will be come surrounded by a light brown cooking-juice gravy.
Pork and Rice
Chickpea and Aubergine Stew
Spiced Lamb Tagine
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Egg Free Dessert, Cakes and Biscuits
Yes you can find egg free recipes for Desserts, Cakes and Biscuits. That are easy to make and taste delicious.
Egg Free Cookies
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