Cheese dishes without the hidden egg

The main risks are preparations where egg acts as a binder, glaze or thickener rather than a flavour. Check meatballs, burgers, croquettes, fritters, battered vegetables, fresh pasta, filled pasta, quiche, custards and pastries with cheese. Pizza, quesadillas and baked potatoes are usually simpler, but ready-made bases, sauces and fillings still need an ingredient check. A dish described as breaded, battered, bound, glazed or enriched deserves particular attention.

Use a different binder that suits the mixture, such as breadcrumbs moistened with milk, mashed potato, cooked rice, grated cheese or a spoonful of mayonnaise if it is egg-free. For a burger, handle the meat lightly and chill the shaped patties before cooking, since overworking and excess moisture make them more likely to break. Meatballs benefit from a short rest after mixing, then gentle browning before they are moved. Always check that the breadcrumbs, mayonnaise and any prepared seasoning are egg-free.

Not automatically. Dried wheat pasta is often egg-free, while fresh pasta and filled pasta commonly contain egg, so the packet or recipe matters more than the topping. Pizza dough is usually made without egg, but shop-bought bases, stuffed crusts, brushed crusts and some sauces may contain it. Keep a separate check for shared utensils and surfaces when cooking for someone with an allergy, because a cheese dish can be suitable in its ingredients but unsafe through cross-contact.