Egg-Free Diet

Key words to look for on labels:

egg, egg white, egg yolk, dried egg, albumin

AVOID:

Eggs
whole; yolks; whites; powdered; liquid frozen; commercial egg substitutes (check label)
Beverages
Cocomalt; eggnog; malted beverages; Ovaltine; coffee if cleared with egg white; root beer; wine.
Bread and rolls
containing eggs; crust glazed with egg; French toast; griddle cakes; muffins; pretzels; sweet rolls; waffles; zwieback; dumplings
Desserts

cake; cookies; coconut, custard, lemon, pumpkin and cream-filled pies; custard; doughnuts; ice cream; meringue; puddings; sherbet; macaroons
Meat, fish, poultry
dipped in egg and breaded; croquettes, cakes and loaves containing egg as a binder
Pastas
noodles; macaroni; spaghetti; etc (check labels)
Salad dressings
cooked dressings; mayonnaise
Sauces
Hollandaise; tartar
Soups
bouillon; broth; consommé
Sweets
many cake icings; candies; chocolate, cream, fondant, marshmallow, nougat; whips
Miscellaneous
baking mixes; baking powder containing egg white; cake flour; dessert powders; fondue; fritters; pastries; soufflé

SUBSTITUTE:

Eggs contribute to the structure and leavening of baked products. Products made without eggs may be more crumbly and fragile than the same products made with eggs. Eggs may be omitted from many cookie recipes with little change in texture. They can also be omitted from many cakes made from scratch or box mixes except chiffon or angel food cakes which depend on eggs for leavening. Because of their fragility, egg-free cakes are best served from the baking pan or as cupcakes in paper liners.
The structure of cake, cookie and quick bread recipes made without eggs may be better if one or more of the following measure was taken:

1. Add 1 teaspoon of egg-free baking powder (will replace leavening of 1-2 eggs)
2. Add 1 package whipped unflavoured gelatin. To prepare: soften 1 package (1 Tbsp) unflavoured gelatin in 3 Tbsp cold water; add 3 Tbsp boiling water; cool and beat until frothy; add to recipe (reduce other liquid by 2 Tbsp). This replaces structure provided by 1 to 2 eggs in quick breads and muffins
3. Add one mashed, ripe banana or applesauce to the mixture for additional binding ( works well for cakes or cupcakes)
4. Use an egg replacer which contains no egg derivatives
5. Flax Egg Substitute: simmer 1 cup of ground flax seeds with 3 cups water in sauce pan for 5 minutes or until thick, egg like consistency. Freeze in ice cube tray, then when used in a recipe each ice cube represents one egg.
6. Agar Agar Powder
7. Nut and Seed Butters plus starches like tapioca or corn or arrowroot for cookies
8. Pureed soaked dried fruit ( dates, figs)

Note you can also use extra oil in cakes , but that works best for gluten flour.

Detailed information on Egg substitutes:

http://www.myrealfoodlife.com/part-2-how-to-substitute-eggs-and-binding-agents/