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Baked Egg & Baked Milk: Recipes and Introduction

Baked Egg & Baked Milk: Recipes and Introduction

Baked Egg

Instructions for patients who pass the baked egg oral challenge

All patients are recommended to add baked-egg products into the child’s regular diet if the child passes a baked egg oral challenge.

Examples of products with baked egg include the following:

  • Store-bought baked products with egg listed as the third ingredient or further down the list of ingredients
  • Home-baked products that have 1 egg per 1 cup of flour or 1 to 2 eggs per batch of a recipe (yield six servings)
  • If home-baked products are offered, we recommend feeding 1 serving at a time (with at least 2 hours between servings)

 

Examples of products that have egg and do not qualify as baked egg:

  • Caesar salad dressing
  • Custard
  • Eggs in natural form: hard-boiled, scrambled, poached, etc.
  • French toast
  • Frosting for cakes and pastries
  • Mayonnaise
  • Quiche

Yield: 6 muffins (1/3 egg per muffin)

Ingredients:

  • 1 cup all-purpose flour (or flour substitute)
  • 1/4 teaspoon salt
  • 2 tablespoon cow’s milk (or soy milk, rice milk, almond milk)
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup corn oil
  • 1/2 teaspoon vanilla
  • 1 cup mashed ripe banana or applesauce

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Line a muffin pan with 6 muffin liners.
  3. Mix together the liquid ingredients: milk or milk substitute, canola oil, vanilla extract,
    mashed ripe banana or applesauce and eggs. Set aside.
  4. In a separate mixing bowl, mix together the dry ingredients: flour or flour substitute,
    sugar, salt cinnamon, baking powder.
  5. Add the liquid ingredients to the dry ingredients. Stir until combined. Some small lumps
    may remain.
  6. Divide the batter into the six prepared muffin liners. Depending on the size of your
    muffin tin, you may need to fill the muffin liners all the way to the top. If you make more
    than 6 muffins, please note how many muffins you made and bring at least two muffins with you on the day of the challenge.
  7. Bake for 30 to 35 minutes or until golden brown and firm to the touch.

Baked Milk

Instructions for introducing baked milk at home—after the physician-supervised oral food challenge and when approved by your doctor.

When your child has passed the baked milk challenge, he or she will be able to eat extensively baked products with CM (cooked milk) as an ingredient. Should your child develop an allergic reaction to the food that contains baked milk, please record the offending food, amount eaten, preparation technique, and symptoms. Contact our office at your earliest convenience to review the reaction.

Your child may now eat the following:

  • Store-bought baked products with CM/CM ingredient listed as the third ingredient or further down the list of ingredients.
  • Home-baked products that have no more than one-sixth cup of CM per baked milk serving. For example, a recipe that has 1 cut CM per batch of a recipe that yields 6 servings.
  • Remember to check store-bought products and ingredients on the basis of your child’s food allergies to avoid a reaction to other allergens.
  • All baked products must be baked throughout and not wet or soggy in the middle.

 

Your child should continue to avoid unbaked milk and CM-based foods such as the following:

  • Baked products with CM listed as the first or second ingredient.
  • Product that may have a CM ingredient that has not been baked, such as a CM ingredient containing frosting on a cookie or cupcake, or a cheese flavoring on a cracker that may not have been baked (e.g. flavorings may be applied topically after the product is baked).
  • Milk chocolate chips that will melt during baking but not bake. Please continue to use CM-free chocolate chips.
  • Regular milk or dairy in any form including whole, low-fat, nonfat, or skim CM, lactose-free products, dry milk powder, yogurt, sour cream, butter, hard and soft cheeses, ice cream, sherbet, butter, etc.
  • Frosting with a CM ingredient
  • French toast and pancakes
  • Homemade waffles
  • Cooked milk products that are not baked, such as pudding.

Yields 6 muffins (1.3 g cow’s milk protein per muffin)

  • 1 cup cow’s milk
  • 2 tbsp canola oil
  • 1 tsp vanilla
  • 1 egg or 1-1/2 tsp egg replacer (e.g. Ener-G brand)
  • 1-1/4 cup flour
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 2 tsp baking powder

 

  1. Preheat oven to 350 degrees.
  2. Combine dry ingredients and mix with wet ingredients.
  3. Pour in to muffin cups and bake for 30-35 minutes, or until golden brown and firm to
    touch.

 

** Source: Mount Sinai, NYC

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