Yoghurt dishes without the hidden egg

Egg is often used to bind a burger, meatball, fritter or patty, so a yoghurt sauce on top does not make the whole dish egg-free. It can also glaze pastry or a crust, enrich fresh pasta dough, and hold a batter together. Check the component that gives the dish its shape or coating, not just the dressing or dip. Names are unreliable because egg is usually doing a job rather than adding a recognisable flavour.

Sometimes, but yoghurt does not behave exactly like egg. In a soft mixture such as a patty or meatball, thick yoghurt can add moisture and help crumbs, oats or flour cling, but it may need another structure-building ingredient and gentle handling. It is more dependable in pancakes, quick breads and some batters when the recipe is designed for it, rather than as a direct swap in any recipe. Cook a small test portion first, because too much yoghurt can make the mixture loose and slow to set.

Check every bought component, including bread, wraps, pastry, mayonnaise-style sauces, stock and spice blends. A plain yoghurt dip may be suitable while the pitta or prepared falafel beside it contains egg, and cross-contact can matter if the allergy is severe. Use clean utensils and separate bowls, and read the current label each time because manufacturers can change recipes. Nomme can help two people settle on dishes together, but the final ingredient and allergen check belongs to the cook.