An estimated 16 of the children in the US are allergic to eg

An estimated 1.6% of the children in the US are allergic to eggs. Five different proteins (mostly from the egg white) have been identified as triggers for the allergic reactions. When baking, what are two common replacements for eggs? You will have to do some research online to answer this question, so be sure to cite your sources.

Solution

Eggs have two purposes in baking. first, it helps in the binding of the recipe and secondly, it is involved in the leavening of the recipe where it helps it to rise.

Therefore, the egg replacement for recipes where egg plays a major role in binding is xanthum gum and egg replacement where egg helps in leavening of the recipe is vegetable oil mixed with water and baking powder.

Source: http://www.kidswithfoodallergies.org/page/egg-allergy-recipe-substitutions.aspx