Egg intolerance

Eggs are a great source of protein for some and an equally great source of distress for people who are allergic to them.

Eggs are composed if 56-61% egg white and 27-32% egg yolk. Clinically relevant allergens are found in both eggs and egg white, but egg white allergy is more commonly seen.

Egg white contains about 20 allergens, the most important being ovalbumin, ovotransferrine and ovomucoid. The latter is heat resistant. Other heat egg allergens are lysozyme and ovomucine.

Egg allergy is one of the most prevalent food allergies in children. The estimated prevalence varies between 1.6% and 3.2% depending on the classification and nomenclature of food hypersensitivity reactions used.

However egg allergy is much less common in older children and the adult population.

The severity of egg sensitivity varies. Some people are at serious risk from anaphylactic shock and must avoid egg in all its forms, others can eat small amounts of egg, for example baked goods. Egg intolerance can produce eczema and a rash.
Egg intolerance

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Whole eggs as ingredient in muffin

Eggs are commonly used in baking as a binder to hold dough’s together, an important role when the flour using contains no gluten.

Eggs are the chief ingredient, used whole or separated. Liquid eggs contribute 10% to 30% of muffin batter based on flour at 100% and dried eggs contribute 5% to 10%.

Eggs are essential to the structure of muffins. They bind the other ingredients together and add flavor and color.

Eggs are excellent thickeners because their proteins set with heat. When egg whites are whipped to firm peaks, they act as leaveners by holding air inside of a mixture it sets in the oven.

Adding egg whites to muffin batter provides structure to the finished product and a muffin that is easily broken without excessive crumbling.
Whole eggs as ingredient in muffin

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Eggs for baking

Eggs are the chameleons of the baking world. Although the yolk is full of flavorful fat, eggs are similar to flour because they provide structure in pastries.

Upon baking, the protein in egg white coagulates to provide structure. Beaten eggs incorporate air in tiny cells or bubbles in the batter; this trap air expands when heated and aids in leavening.

However, egg proteins are not strong as a gluten network. They coagulated at a lower temperature, so they hold the dough in place until the proteins in the gluten have a chance to set.
Adding egg whites to batter provides structure to the finished product and that is easily broken without excessive crumbling.

In order to help leaven baked goods, add an extra half teaspoon egg free baking powder for each egg called for in recipe, along with another egg substitute to bind or thicken.

Few functions of eggs in baked products including: providing structure/is a toughener. It helps with leavening through aeration and added moisture.

The fat in egg yolks acts as a shortening. This is an important function in products that are low in other fats.

Other functions are that eggs contributing flavor and contributing color. Eggs brown easily and contribute to crust color.

Eggs also adding nutritional value to the baked goods. Egg yolks contain natural emulsifiers that help produce smooth batter. This action contributes to volume and to texture.

Eggs for baking

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Content of egg

Most eggs sold to consumers are white-shelled eggs that have not been fertilized. The type of hen bred determines the color of shell.

A popular food, non-fertile chicken eggs are mass-produced, inexpensive, readily available and easily prepared.

Although they contain74 percent of water, they are such a rich source of high quality proteins.

Chemically, egg yolk contains proteins, lipids, cholesterol, pigments and a variety of minor organic and inorganic substances. The yellow color is due to the plant pigment xanthophylls – lutein.

The egg yolk is also rich in lecithin, a phospholipid used to emulsify other lipid.

In contrast, the albumin, or egg white, is described as almost pure aqueous protein, consisting of about 40 proteins.

Lipids, the main components of egg yolk, comprise about 69% of an egg yolk based on dry weight.

In fresh egg, the lipids are combined noncovalently with protein, largely in particles of lipoprotein and to a very small extent with carbohydrate.

Eggs are an important source of unsaturated fatty acids – mainly oleic, iron, phosphorus, trace minerals, fat soluble vitamin A, E and K and B vitamins.

Content of egg

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