Eating Eggless: Cooking and Living Creatively with an Allergy to Eggs

Eating Eggless collects more than one hundred delicious eggless recipes for adults and children from seasoned food allergy cook and food safety advocate Elizabeth Moody Campbell.

Eggs are everywhere—from baked goods to condiments—and avoiding them can be a huge challenge. But having an egg allergy doesn’t mean food lovers can’t indulge in rich triple-chocolate cake, French toast, and even quiche. In addition to more than one hundred mouthwatering recipes, Eating Eggless contains a simple eight-step guide to eating and living the eggless way, a resource section, and a list of alternative names for eggs and where they can be found in your food. With the remastered classics in this cookbook, you will never again need to pass up your favorite dishes or worry that eggs have snuck their way into your children’s food. Whether you’re a baking savant or a kitchen novice, food safety advocate Elizabeth Moody Campbell makes eating eggless both possible and pleasurable.

Elizabeth Moody Campbell is an advocate for food safety. She helped sponsor the first Food Allergy Educator Symposium at Seattle Children's Hospital, and her support has helped develop educational programs about food allergies.