What an egg allergy really changes

Egg allergy can develop at any age — or persist from childhood. Unlike pediatric allergy, which often disappears over time, egg allergy in adults is generally permanent and requires total avoidance.

Specifically, this means checking labels on almost all industrial products, questioning restaurant menus, and — above all — learning to cook again. This is where everything comes into play.

To remember Eggs are one of the 14 major regulated allergens. Their presence must be indicated on all food labels in France and Europe — including under the names ovalbumin, ovomucoid, lysozyme (E1105), or egg lecithin.

Why eggs are so hard to replace on their own

Eggs don't just do one thing in cooking. Depending on the recipe, they act as a binder (cake structure), a foaming agent (mousse lightness), an emulsifier (cream creaminess), or a coloring agent.

Homemade substitutes — apple sauce, aquafaba, flax seeds — only reproduce one of these functions at a time. For a simple recipe, that might be enough. For a sponge cake, a quiche, or a chocolate mousse, they quickly reach their limits.

The Yumgo solution

The first plant-based substitute designed for allergy sufferers

Yumgo reproduces all the functional properties of eggs — binding, foaming, emulsifying, coloring — in a single range. Without any of the 14 major allergens. Same dosage as eggs, same techniques, same result.

Yumgo White
Whips into peaks. Ideal for meringues, mousses, macarons, and soufflés.
Yumgo Yolk
Emulsifies and colors. Pastry creams, fresh pasta, and sauces.
Yumgo Whole
Replaces whole eggs. Cakes, pancakes, quiches, crepes, cookies.
Yumgo Omelette
Ready-to-cook preparation. Egg-free omelets and scrambled eggs in minutes.
Try the discovery pack →

Which Yumgo version for which recipe?

Recipe Yumgo Product Format
Cake, loaf cake, muffin Yumgo Whole Powder
Quiche, savory preparation Yumgo Whole Powder
Omelette Yumgo Omelette Ready-to-use powder
Meringue, mousse, macaron Yumgo White Powder
Pastry cream, sauce, fresh pasta Yumgo Yolk Powder
Crepes, pancakes, flatbreads Yumgo Whole Powder
Cookies, brownies Yumgo Whole Powder

Frequently Asked Questions

Does Yumgo contain traces of egg?
No. Yumgo does not contain any of the 14 major regulated allergens, including eggs. It is formulated from plant proteins of European origin (peas, fava beans, rapeseed, mung beans, potatoes), without unnecessary additives. Consult the complete product sheet for manufacturing information.
Do I need to adjust quantities in my recipes?
No, that's one of Yumgo's key advantages. The dosage is identical to that of eggs — no need to recalculate or adjust the recipe. You replace 1 egg with the equivalent amount of Yumgo indicated on the packaging, and you cook exactly as before.
Does Yumgo change the taste of preparations?
No. Yumgo is formulated to be neutral in taste. It leaves no vegetable or legume aftertaste in your sweet or savory preparations — unlike aquafaba or flax seeds which can alter the final result.
Can I use Yumgo if I am allergic to several foods?
Yumgo is designed without the 14 major allergens (gluten-free, dairy-free, soy-free, peanut-free, egg-free). In case of multiple allergies, consult the complete ingredient list on the packaging and your allergist to confirm compatibility with your profile.
No need to reinvent all your recipes. Yumgo Whole and Yumgo Omelette integrate into what you already cook — same dosage, same techniques, same result. All that was missing was a good substitute.

Rediscover all your favorite recipes — exactly as before.

Discover the Yumgo discovery pack →