Egg Allergy Babies
Eggs are another common cause of food sensitivity among infants and young children. Frequently, reactions to eggs are severe, occurring within minutes of eating them. The albumin, or the white part of the egg, usually causes the reaction, but some children are sensitivity to yolks as well.
Eggs are rich sources of high-quality protein, fats, and essential vitamins and minerals, but these can also be obtained from meats, fish, nad poultry. Unfortunately, eggs are used in most cakes, pastries, and cookies, and some breads, sauces, and glazes. Eggs are used to thicken and bind together ingredients in cooking and baking, and as a result they may be hidden in foods.
Egg-free cooking at home has been simplified with the introduction of egg substitutes – both powder and liquid – which are available in most supermarkets. These egg-free replacements mimic the flavor and color of real eggs and can be used for many egg dishes. (Several of the egg substitutes, however, are designed for people who are trying to lower the cholesterol level in their diets. As a result, some do contain egg whites, and these are not appropriate for children with sensitivities to egg. Careful scrutiny of the label is extremely important.)
Most egg-free substitutes will not duplicate the thickening and binding properties of real eggs that are necessary when backing. To achieve the binding effect, mashed bananas can be substituted for eggs when blending together powdered ingredients of cakes, cookies, or breads, for example. In recipes where eggs are needed to thicken liquid ingredients, an alternative is to combine two tablespoons of whole wheat flour, one-half teaspoon oil, one-half teaspoon baking powder, and two tablespoons milk, water, or fruit juice to replace each egg.
When baking egg-free muffins or other pastries, an additional one-half teaspoon of baking powder may help compensate for the decrease and casseroles, extra amounts of flour or cornstarch may produce the right consistency.
Children who are allergic to eggs can eat most commercial and homemade breads (white, whole, wheat, pumpernickel, rye, French), saltine and soda crackers, graham crackers, and cereals. Potatoes, rice, and pasta (except egg noodles or pasta made with egg) also are safe for egg-sensitive children. Meats, fish, and poultry are fine unless coated with egg batter before cooking. Cheese, fruit, sherbet, frozen yogurt, pies, and puddings made without eggs are all safe desserts. Better-quality ice cream often is made with egg yolks, so parents should check the labels.
More information about Egg allergy, I recommend you to buy a book The Allergy Self-Help Cookbook: Over 350 Natural Foods Recipes, Free of All Common Food Allergens: wheat-free, milk-free, egg-free, corn-free, sugar-free, yeast-free
As a parents guide of course it is a good resource in serving the food for your daily meals
Egg-sensitive children should avoid hot breads such as muffins, pancakes, French toast, and pastries unless they are made without eggs or with egg substitutes. Also, cakes, cookies, frostings, meringues, custards, and creams usually are made with eggs. Salad dressings made with eggs and soups containing egg noodles should be avoided. Hot dogs, sausage, and meat loaf may contain eggs. Again, reading labels is always very important.
Please follow the link to read how to understand Kids food allergies
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