Egg allergy

Foods to avoid

Avoiding eggs means steering clear of both obvious and hidden sources:

• Eggs in all forms: Raw, cooked, powdered, or dried.
• Baked goods: Cakes, cookies, muffins, and pastries often contain eggs.
• Processed foods: Some pasta, noodles, and breaded items.
• Dressings and sauces: Mayonnaise, hollandaise, and certain salad dressings.
• Confectioneries: Meringues, marshmallows, and some candies.
• Beverages: Eggnog and some specialty coffees.

Note: Always read food labels carefully, as eggs can be listed under various names like albumin, globulin, lecithin, livetin, lysozyme, ovalbumin, and ovovitellin.

Foods to include

Incorporate egg-free alternatives to maintain a balanced diet:

• Fruits and vegetables: All fresh produce is naturally egg-free.
• Whole grains: Rice, quinoa, oats, and corn.
• Proteins: Legumes, tofu, and lean meats.
• Dairy: Milk, cheese, and yogurt (ensure they don't contain egg-based additives).
• Egg substitutes: Commercial egg replacers, applesauce, mashed bananas, or flaxseed meal mixed with water for baking.

Important: Ensure that any processed foods are labeled as egg-free and are not produced in facilities that handle eggs to avoid cross-contamination.

Managing symptoms during a reaction

• Mild symptoms: Over-the-counter antihistamines may alleviate discomfort.
• Severe reactions: Administer epinephrine immediately and seek emergency medical attention.

Important: Always have an emergency action plan in place and inform caregivers, teachers, and friends about the allergy.

Practical tips

• Read labels diligently: Ingredients can change, so always check.
• Communicate when dining out: Inform restaurant staff about the allergy.
• Educate: Teach children with egg allergies about safe and unsafe foods.
• Plan ahead: Keep safe snacks on hand to avoid unexpected exposures.

Important: Consult with a registered dietitian to ensure nutritional needs are met while avoiding eggs.

Useful links