<<Disclaimer: Verify this information before applying it to your situation.>>

Here is a summary re egg mixtures used in restaurants:

1. Many people wrote that some restaurants such as IHOP and House of Pancakes use pancake batter, pancake mix, flour or baking powder to make the eggs fluffier.  One list mate, while in hospital in Hawaii, was served an omelet that contained flour!

2.  Eggs that come in a carton may have modified food starch added to them.If you use liquid egg mixes at home, read the ingredients and if they are g.f. then they should be ok. And one list mate wondered about the status of powdered eggs.

4.  Some preservatives and color are gluten free, but not all.

5. You raise your chances of contamination any time you add ingredients to a real, natural food.

6.  If milk causes a problem then that is another ingredient that must be checked out.

7.  One list mate eats at a canteen where a liquid pasteurized egg mixture is used.  It is gluten free.  But the pan should be checked out for cross contamination.

8.  Some resaurants will make you an omelet from whole eggs, egg whites or Egg Beaters using clean utensils and pans if you request this.

9.  The safest route is the real thing.....whole eggs.

I appreciated all your replies.  They have helped me make up my mind to ask for the real thing next time I want an omelet. 

With thanks to you all, 
Dianne

Dianne

*Support summarization of posts, reply to the SENDER not the Celiac List*