However, Albumen powder is basically dried egg albumen and another common substitute, Meringue powder, is dried egg whites.
From what I've read (and I'm sure you already know this), most children who are allergic to eggs are allergic to the protein that's in the egg whites, but some react to the protein in the yolk.
I did find one recommended substitute for eggs in baked goods that you can try:
* Use 1½ tablespoons (22.2 milliliters) oil and 1 teaspoon (5 milliliters) of baking powder for each egg.
We'd LOVE to hear how this works for you (and I'm sure future readers with egg allergies would love to hear as well).
