Egg allergy -- especially to egg whites -- is more common in children than in adults and reactions range from mild to severe. Mild reactions tend to involve the skin and gastrointestinal tracts. Severe allergy can be instantaneous.
If you suffer from an egg allergy, strictly avoiding eggs and food containing egg and egg products is the only way to prevent a reaction. But, it is not always easy to avoid these foods since many unsuspecting products contain eggs.
Always check the label ingredients before you use a product. In addition, check the label each time you use the product. Manufacturers occasionally change recipes, and a trigger food may be added to the new recipe. Also, keep in mind that some egg substitutes contain egg white.
Examples of egg products and foods that may contain eggs include:
Egg Products
- Eggs
- Egg whites
- Egg yolks
- Dried eggs or egg powder
- Egg solids
Egg-Containing Ingredients
- Globulin
- Albumin
- Apovitellenin
- Livetin
- Ovalbumin
- Ovomucin
- Ovomuciod
- Ovovitellin
- Phosvitin
- Lysozyme
- Silica albuminate
- Vitellan
- Ovotranferrin
- Ovovitella
- Ovoglobulin
- Baking powder containing egg white or egg albumin
- Surimi (used in imitation seafood)
Egg-Containing Foods
- Eggnog
- Bavarian creams
- Breaded foods (some)
- Cake
- Candy (some)
- Caesar salad dressing
- Cookies (especially chocolate chip)
- Creamed foods
- Cream pies
- Cream puffs
- Crepes
- Custard
- Doughnuts
- Egg rolls
- Egg noodles
- Frosting
- Hollandaise sauce
- Ice cream
- Mayonnaise
- Marshmallows
- Meat or fish cooked in batter
- Meringue
- Muffins
- Pretzels
- Pudding
- Simplesse (fat substitute)
- Soufflés
- Tartar sauce
- Waffles
- Some wines
- Anything fried or batter-fried
- French toast
- Pancakes
- Malted beverages
- Ovaltine
- Whips
- Sherbet
- Crackers
- Pie crust or jelly beans brushed with egg whites
- Cream sauces
- Cappuccino-style drinks
- Root beer
- Bearnaise sauce
- Newburgh sauce
For each egg, substitute one of the following in recipes:
- 1 tsp baking powder, 1 tbsp water, 1 tbsp vinegar
- 1tsp yeast dissolved in ¼ cup warm water
- 1 tbsp apricot puree
- 1 ½ tbsp water, 1 ½ tbsp oil, 1 tsp baking powder
- 1 packet gelatin, 2 tbsp warm water (do no mix until ready to use)
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This information is provided by the Cleveland Clinic and is not intended to replace the medical advice of your doctor or health care provider. Please consult your health care provider for advice about a specific medical condition. This document was last reviewed on: 11/13/2006
