One of my regular readers asked for suggestions on baking for her son who is allergic to eggs.
Although I don’t have personal experience dealing with this particular intolerance, my first thought is that vegan cooking/baking would be the best resource. There are many vegan recipe books, both from western and Chinese perspectives. (Buddhist vegetarians in Singapore often don’t identify themselves as vegans, even though they don’t take eggs and dairy products, so my ‘Vegetarian’ category on this blog actually refers to vegan foods.)
I would recommend vegan diets based on holistic, wholefoods principles as the recipes would been selected or adapted to be made from fresh ingredients, rather than using commercial, packaged egg replacer formulas.
I prefer to avoid things where you don’t really know what the ingredients are, or even if you do, how they have been processed. Of course, we can’t completely avoid this, but if there are ways to make things from scratch, then that’s the best way to go.
Do leave a comment if you have more suggestions for egg allergy baking :).