Читать книгу Easy Wheat, Egg and Milk Free Cooking - Rita Greer - Страница 13

Eggs provide a cheap form of food which is very nutritious. Because of the two parts of an egg, the protein-rich white (albumen) and the fat-rich yolk, its versatility in cooking is quite staggering. In particular the white can be aerated to make meringue, and beaten into other foods to bind them together. The yolk can be used to make emulsions such as mayonnaise.

If you see any of the following items listed as an ingredient in a manufactured food it means that egg has been used in its production, and it should therefore be avoided:

Albumen

Dried egg

Egg

Egg glaze

Egg lecithin

Egg white

Egg yolk

Fresh egg

Lecithin (unless from soya)

Meringues

Whole egg

The following must not be used in egg-free cooking, unless you are sure they do not contain egg:

Batter mixes

Batter-coated foods (such as fish fingers)

Bedtime drinks

Beefburgers

Custard

Fish cakes

Ice cream

Meat balls

Quiche

Salad cream

Sauces

Scotch egg

Spaghetti and pastas

Sponge and cake mixes