For thoses whom are still sitting on the fence....

[PowPow]

Qannie asked about egg substitiutions:

 

 

Here is a link to some substitutions: http://www.foodallergy.org/tools-and-resources/managing-food-allergies/cooking-and-baking?

 

We used the third one listed- 1 1/2 TBSP Water, 1 1/2 TBSP Oil & 1 Tsp baking powder per egg-- It worked excellent and was very inexpensive.

I have a daughter (not PANS) who had anaphylatic food allergy to egg and severe allergy to milk and peanuts. We practiced complete avoidance from age 18 months until approx age 8 or so. upon both retesting and food challenge she was normal. Now she has no restrictions at age 13.

 

I am so glad you are finding some answers. It was also the egg white that created such dangerous reactions in my daughter- it usually is the white that is the offending allergen!

Edited June 21, 2014 by powpow

[qannie47]

Thanks Powwow. Yes he is much more allergic to the egg white. I am assuming it is the protein in the white....