Parenting a healthy child is a big enough responsibility. Parenting a child with food allergies raises the challenge to a whole new level. There is reading the food labels, considering allergy treatment, warning other parents before birthday parties and adapting your cooking to egg-free recipes.

Egg is a useful ingredient in cooking, because of its binding and emulsifying properties. Substituting may be tricky. When eggs are used to bind a mixture for baking, replace them with a similar amount of liquid (water, soya milk or juice), approx 2-3 tbsp per egg.

In baked recipes that require a bit of lift, use one of the following for each egg replaced: half a small, ripe mashed banana, 3-4 tbsp soft tofu blended with the liquid ingredients of the recipe or a heaped tbsp of soya flour mixed with 1-2 tbsp of water.
 
For binding, replace every egg with: 2-3 tbsp tomato paste, 2 tbsp cornflour or potato starch, 2 tbsp mashed potato or mashed sweet potato or 2 tbsp quick cooking oatmeal.

Egg-free recipes to get you started:

·         Cheesy potato bake (it’s also gluten-free!)

·         Chickpea salad

·         Pasta with peas and bacon (also a budget dish)

·         Creamy chicken casserole (also gluten-free).

Need more recipes? Kidspot Social is the place to share your experiences and exchange tips online. Meet fellow parents who battle with problems similar to yours. Make friends and find solutions - all with one click. 

Related articles:

• Easy family child-friendly recipe finder.
• Eating Safe is a tool that analyses food labels for you.