Children with egg allergies must avoid egg in all forms. In a typical recipe for baked goods, egg plays one of two roles: either as a binder (to hold the recipe together) or as a leavening agent (to help it rise).
Egg as a binder. One egg is often equal to:
- 1/2 medium banana, mashed
- 1/4 cup apple sauce
- 1 tablespoon ground flax seed mixed with 3 tablespoons warm water, let stand for 1 minute before using
- Commercial egg substitutes are also available.
Egg as a leavening agent. One egg is equal to:
- 1 1/2 tablespoons vegetable oil (like canola) + 1 1/2 tablespoons water + 1 teaspoon baking powder
NOTE: Commercial egg substitutes - general rule of thumb, if recipe calls for 3 or more eggs, the egg substitute doesn't work.