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Q. Can a person allergic to eggs eat chicken?
A. In most cases, the answer is yes. Most often the antibodies against eggs identify chicken as non-egg and chicken can be eaten safely. In rare cases, the antibodies find a similarity between the protein structure of chicken and eggs and the child can react to both.
Q. Can a person allergic only to egg white still eat the yolk?
A. Eggs have two allergenic components with different properties - the yolk and the white. The egg white is the component which causes the most severe reactions. However, it makes little difference which part of the egg a child is allergic to. It is very difficult to separate the white from the yolk without having some parts of each combine. Thus, extremely small amounts can sometimes trigger severe reactions.
Q. Can a person who is allergic to raw eggs eat cooked eggs?
A. Usually not. Egg white is only slightly modified by heat, making it allergenic either raw or cooked. Egg yolk is substantially altered by heat and it can be tolderated by some if it is well cooked. But remember, it is very difficult to separate the white from the yolk without having some parts of each combine. However, sometimes when the allergy is disappearing, a person can eat cooked eggs but still react to raw eggs.
Q. If a parent is allergic to eggs, will a child be?
A. A child's risk of developing food allergies is strongly influenced by the family history of allergies. Children without an allergic parent have a 15% risk of developing allergies. When one parent is allergic, the risk increases to 20 to 40%. When both parents are allergic, a child has a 40 to 60% risk of developing an allergy. A child does not usually inherit a specific food allergy from the parent, but rather the tendency to be allergic.
Q. If I am allergic to eggs, what are some substitutes I could use for baking?
A. Eggs are an important ingredient in baking. When baking for someone with an egg allergy, these substitutions below can be used. For best results when using a substitute, use recipes with only 1 or 2 eggs. Egg-free baking gets easier with practice.
For each egg called for in a recipe, substitute ONE of the following:
- 5 mL (1 tsp) baking powder, 25 mL (1.5 tbsp) water and 25 mL (1.5 tbsp) oil
- 5 mL (1 tsp) baking powder, 15 mL (1 tbsp) water and 15 mL (1 tbsp) vinegar
- 5 mL (1 tsp) yeast dissolved in 50 mL (1/4 cup) warm water
- 1 packet of unflavoured gelatin, 30 mL (2 tbsp) of warm water.
Do not combine until ready to use.
- 1 medium-sized mashed banana
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