Main courses that never contained egg

Egg is often structural rather than something you taste. It may bind a burger or meatball, glaze a crust, enrich fresh pasta, or hold a batter together. Check stock cubes, prepared sauces, mayonnaise-based dressings, spice mixes and flavoured oils too, because those are easy to overlook when the dish itself has no obvious egg. For a serious allergy, read the full ingredient label and check the manufacturer's allergen statement every time.

A recipe that never relied on egg removes one source of uncertainty before cooking starts. You do not have to wonder whether a replacement will hold together, whether a coating contains egg, or whether a shared pan has picked up a hidden ingredient. It also means both people can eat the same dinner without making a separate version at the last minute. You still need to verify packaged ingredients such as stock, sauces and tortillas, since an otherwise suitable dish can acquire egg through them.

Agree on the exact ingredients before shopping, then keep the allergen-free items separate from products that may contain egg. Wash hands, boards, knives and pans before preparing the meal, and use clean utensils rather than dipping back into shared jars or sauces. Serve the allergy-safe portion first if the kitchen is busy, and do not rely on picking egg out after cooking because crumbs, batter and residues can spread. Nomme can keep one shared shopping list updated, but the label check still belongs to the person managing the allergy.