How do you decide where to eat?

Most tools hand you a ranked list of thirty restaurants, which moves the work rather than doing it. Savor Scout takes your craving and location and returns one restaurant, showing its match score, what it beat, and the evidence behind the pick.

How do you pick a restaurant as a group?

Savor Scout group rooms turn it into a 90-second vote. The host shares a link, everyone taps yes on anything they would eat, and each person gets one veto to remove an option for the group. When two options remain the vetoes stop and votes decide. No app or signup is needed.

Yes. Searching and group rooms are free, no app download is required, and you can run one search without creating an account.

How is Savor Scout different from Google Maps or Yelp?

Maps and Yelp are directories that rank everything and leave the deciding to you. Savor Scout makes the call. It reads menus and reviews for the specific dish you asked about rather than ranking places by overall star average, and it shows its reasoning. Its place data comes from the same public sources, so the difference is the selection, not the data.

Savor Scout › Eating out with a restriction › egg allergy

Eating out with an egg allergy

Egg is a binder, a glaze, an emulsifier and a wash, which means it appears throughout a menu in dishes that contain nothing recognisable as an egg.

What actually goes wrong

The binder problem is the biggest one: egg holds together meatballs, burgers, crab cakes, falafel at some places, fish cakes and most breaded coatings. Anything crumbed has almost certainly been through an egg wash before it hit the breadcrumbs.

Then the emulsifiers. Mayonnaise, aioli, hollandaise, béarnaise, Caesar dressing and a great many creamy dressings are egg-based. So is fresh pasta, most of the time. So are meringue, custard, ice cream, mousse and a large share of the dessert menu.

The glazes are the sneakiest: pastry, bread and buns are frequently brushed with egg for shine, which means a burger can be egg-free in every component except the bun nobody thought to mention.

What to ask, and how

Ask about breading and batter — Egg wash is the default step between the flour and the crumb.
Ask about the bun and the bread — Egg wash on the crust is routine and invisible.
Ask whether the pasta is fresh or dried — Dried pasta is usually just semolina and water. Fresh pasta usually is not.
Treat every creamy sauce as suspect — Mayonnaise-based sauces run through far more menus than people expect.
Skip the dessert menu unless it is sorbet or fruit — The highest-density egg course by a wide margin.

Which cuisines make this easier

Generally easier — Mexican taquerias, where the core menu is corn, meat and salsa. Most Indian cooking, particularly vegetarian South Indian. Thai and Vietnamese, with the caveat that egg appears in fried rice and some noodle dishes and is easily left out on request. Grills and steakhouses, avoiding the sauces. Middle Eastern mezze.
Harder — French and Italian, because of fresh pasta, emulsified sauces and pastry. Bakeries and brunch places, for obvious reasons. Japanese, where egg appears in tamago, katsu coatings, some ramen and much of the fried menu.

How Savor Scout helps

Entering egg as an allergy keeps the term strict — it is not loosened into eggplant or any other partial match — and Savor Scout reads menus and reviews for it, showing you what it found. It is most useful for ruling in cuisines whose core dishes rarely involve egg, which narrows the shortlist quickly.

What this does not do. Egg wash never appears on a menu, so a clean menu read means less here than it does for other restrictions. The questions above, asked directly, are doing the real work.

Search egg allergy options near you →

Cuisines worth reading up on

tacos, Mexican food, Indian food, barbecue

Situations where this comes up: where to eat with a toddler, where to take the team for lunch, where to eat with a big group.