Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 What is the replacement in cooking for the egg white? My son loves nut flour baked goods. His allergy came from eating so many eggs (Hardboiled as a snack, rejecting the yellow and a cooked egg at breakfast). He also became alergic to almond flour and we are rotating his flour now. I wrote in about this before the whirlwind of Passover and never checked for the feedback. I tried looking but it is overwhelming the number of messages that come through. Kudos to the moderators. 's Mom SCD 2yrs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 > > What is the replacement in cooking for the egg white? I don't know of anything that will make cakes fluffy like stiffly- beaten egg whites, but in cookies that call for 1 egg, you can use 2 yolks plus 1 Tablespoon of water. In custard, which you're probably not using anyway, you can just use the 2 yolks. To search for replies on the pecanbread list, go to the list (click Groups on the Yahoo homepage, sign in, and a list of the groups you are in will come up. Click on pecanbread, then click on messages, then at the top you will see a Search box.) If you just type in the name you use on the list, or your yahoo ID, or the subject line you used, if you remember it, you will find any messages you sent and if you click on your message and scroll down, at the bottom you will find links to all the replies. Hope that helps you find them all. , mom to Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 In baked goods, we use 1/3 - 1/2 a cup of applsauce. They fall aprat more easily but taste just fine!!! andrea > > > > What is the replacement in cooking for the egg white? > > I don't know of anything that will make cakes fluffy like stiffly- > beaten egg whites, but in cookies that call for 1 egg, you can use 2 > yolks plus 1 Tablespoon of water. In custard, which you're probably > not using anyway, you can just use the 2 yolks. > > To search for replies on the pecanbread list, go to the list (click > Groups on the Yahoo homepage, sign in, and a list of the groups you > are in will come up. Click on pecanbread, then click on messages, > then at the top you will see a Search box.) If you just type in the > name you use on the list, or your yahoo ID, or the subject line you > used, if you remember it, you will find any messages you sent and if > you click on your message and scroll down, at the bottom you will find > links to all the replies. Hope that helps you find them all. > , mom to > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 You might try using just the yolks (so if it says 1 egg, use 2 yolks). If you do try, please let me know if this works. (I am avoiding eggs right now, or I would have tried this before suggesting it!) Carolyn > > What is the replacement in cooking for the egg white? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 I would be cautious about using any part of the egg with an egg white allergy. The whites are virtually impossible to separate completely from the yolk, and any exposure can worsen the allergy (potentially leading to anaphylaxis) and prolong the possibility of outgrowing it. The best policy with allergies is total avoidance. Suzanne > > You might try using just the yolks (so if it says 1 egg, use 2 yolks). If you do try, please let > me know if this works. (I am avoiding eggs right now, or I would have tried this before > suggesting it!) > > Carolyn > > > > > What is the replacement in cooking for the egg white? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 (sigh) Darn! but thanks for your wise words! I know that you are right. Carolyn > > I would be cautious about using any part of the egg with an egg > white allergy. The whites are virtually impossible to separate > completely from the yolk, and any exposure can worsen the allergy > (potentially leading to anaphylaxis) and prolong the possibility of > outgrowing it. The best policy with allergies is total avoidance. > > Suzanne > Quote Link to comment Share on other sites More sharing options...
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