Your “allergy” to eggs is probably to the egg white rather than to the yolk. You don’t say how old you are, but you seem to be aware of some egg containing foods.
As any person with a food allergy, you should be an avid label reader. If whole eggs, powdered egg white or dried egg is added, it should be listed with the ingredients. You should also avoid foods with “vitellin” or “albumin” as they are parts of an egg. Your intolerance for “foods with egg in them” is not unusual. Sometimes small amounts of cooked eggs, especially yolks, are tolerated. But a meal, which combines several foods containing egg, will have an accumulative effect and your mouth will get itchy. Potato salad is one such food. It usually has hard-boiled eggs and mayonnaise as ingredients. I found the following egg-free potato salad and boiled mayonnaise recipe for you.
EGG-FREE POTATO SALAD
- 2 pounds sliced warm boiled potatoes
- 2 tablespoons chopped chives
- 1/2 cup chopped celery
- 1/4 cup grated onion
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Combine potatoes, chives, celery, onion, vinegar, salt and pepper. Stir well and chill. Refrigerate while making boiled mayonnaise.
EGG-FREE BOILED MAYONNAISE
- 1/2 tablespoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 2 teaspoons sugar
- 1/4 cup cold water
- 3/4 cup boiling water
- 2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 1/2 cup vegetable oil
- salt and pepper to taste
Combine flour, salt, dry mustard and sugar in a saucepan and stir to a smooth paste with the 1/4 cup of cold water. Add the boiling water and cook only until mixture is clear. Remove from heat and cool to lukewarm. Add the lemon juice, vinegar and oil beating constantly. Season with salt and pepper. Pour cooled boiled mayonnaise over potato salad. Makes about 1 3/4 cups.
In recipes that call for egg, substitute one-half teaspoon of egg-free baking powder for each egg omitted from the recipe. (Calumet Double Acting Baking Powder and Clabber Girl are egg-free.) Egg is often used as a leavening agent, which helps a cake to rise. The baking powder would create the same effect as the egg. However, in recipes that use eggs for other purposes, the baking powder would not be recommended. For instance, egg is often used to dip foods prior to breading with crumbs. In this case of an egg based batter, the egg could be omitted and some baking powder could be used with the flour or batter coating or omitted entirely.
I would not recommend using low cholesterol egg products like “Egg Beaters” for persons with an egg allergy. These products are mostly egg whites.
I would like to suggest an allergy cookbook. (Most recipes are milk, egg or wheat free).
- “Cooking for People with Food Allergies”, Home and Garden Bulletin No.246, is available from the U.S. Department of Agriculture.
