The Inedible Egg?

3 Sep
Beautiful Button Boy

Beautiful Button Boy

Today we went to Birmingham for Button Boy’s allergy test at St. Vincent’s Hospital.  To say it was simple, is not completely correct, but it wasn’t as bad as I was dreading.  He actually did GREAT!  I mean, how well would you do if you had 31 allergens poked into your back????  Well, our 5 year old did so much better than I imagined!  And the verdict???…

EGGS!  He had just eaten an egg and cheese biscuit from Hardee’s and it is EGGS! 

Now, we are taking him COMPLETELY off eggs for the next six weeks, and will be going back to see the Allergist then to see how he is doing…how they do that, I’m not sure!

For the real question….anyone have any recipes without eggs???!!!!

The Inedible Egg!

The Inedible Egg!


5 Responses to “The Inedible Egg?”

  1. charla September 5, 2008 at 3:14 pm #

    I’ll bet your’re relieved to know! Tyler is also allergic to eggs.

  2. Heather September 6, 2008 at 8:44 am #

    I feel for you! My son is allergic to Soy,Peanuts,Eggs,Wheat and Dairy. I started a website where all the recipes are free of soy,peanuts,eggs,wheat and dairy…

  3. Mary September 13, 2008 at 7:40 pm #

    I have been living with an egg allergy my whole life so I can relate to having to go egg free. ( I am also allergic to dairy and poultry) Here’s a wonderful chocolate cake recipe without eggs!

    eggless all purpose chocolate cake

    1 2/3 c. cake flour or all purpose
    1 c. sugar
    1 tsp baking SODA
    1/2 tsp salt
    8 tbsp cocoa powder (dark is better)

    1/2 c. vegetable oil
    1 c. buttermilk or soured milk*
    3 1/2 – 4 tbsp prune baking paste or applesauce**
    2 tsp vanilla extract

    *to make soured milk/soymilk: measure 1 c of the liquid and add 1 tbsp white vinegar. stir and wait about 10 minutes until it sets; it will become thicker. do not skip doing this.

    **this is optional but highly recommended. i have found it helps to add extra moisture content due to the absence of the egg. the prune baking paste goes extremely well with chocolate and is not noticeable.


    preheat oven to 350F.

    butter or grease two 8 inch round cake pans (if you go larger, it will not work). you can make cupcakes too but remember to cook them for less time. test after 12 – 15 minutes.
    measure out the flour and then sift it to remove any small lumps. this is required if you are using cake flour. i usually aerate the cake flour with a whisk before measuring. you do not need to sift first to measure out the flour as in other recipes.
    sift the cocoa into the flour and then add the other ingredients. if you can, use the dark dutch processed cocoa or something like valrhona. it makes a big difference colour wise and taste wise.
    mix them together well. you can resift everything at this point if you think there are any lumps.
    mix together the wet ingredients: the oil, buttermilk or soured milk, applesauce or prune baking paste and the vanilla extract.
    add this to the dry ingredients and mix well. you can do this by hand or with a beater. make sure there are no dry spots in the batter. it must be completely smooth.
    divide these equally into the two pans. it will not look like there is enough but there is.
    bake the cakes for only 20 minutes. do NOT open the oven before or they may fall. test after 20 minutes, you may need to bake a few minutes longer.
    let them cool for 5 minutes in the pan. remove them to a rack and cool them completely.
    they can be iced with your favourite frosting or served with confectioners sugar dusted over them, or even better — whipped cream.

  4. Mel September 14, 2008 at 10:22 pm #

    Man! Who would of ever thought eggs? He is a tough guy!! and I LOVE LOVE LOVE that picture of him!


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