Egg Allergy

If your family enjoys eggs for breakfast, an egg allergy can obviously change your typical menu. What is not quite as obvious is that the sandwiches, desserts and side dishes that you enjoy may also be on the chopping block. Yes, having an egg allergy not only means eliminating eggs as the main dish but also in foods.

When I told people about my son's egg allergy the common reaction was "no big deal - so he doesn't eat eggs". When I explained that he couldn't have eggs in foods, well, let's just say messing with breakfast is one thing but messing with dessert (and bread!) is a whole new ball game.

Following you will find some helpful resources for eating without eggs. If you want to skip to a section, click on the link below:


Ingredients to Avoid

Foods Commonly Containing Egg

Egg Substitutions

Ingredients to Avoid

Watch for these egg based ingredients on food labels:

  • albumin
  • globulin
  • lysozyme
  • livetin
  • silici albuminate
  • Simplesse
  • vitellin
  • meringue
  • Ingredients containing the word "egg" such as egg white, egg white solid, egg yolk, etc.
  • Ingredients that begin with "ovo" (which is "egg" in latin)
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    Foods Commonly Containing Egg

    • Baked goods: Cookies, cakes, muffins, breads, pancakes, waffles, french toast, crackers
    • Beverages: coffee drinks with foam, wine, root beer, beer, egg nog
    • Desserts: custards, puddings, ice cream, cream pies, frosting, sherbet
    • Battered foods such as fish and chicken nuggets
    • Meatballs, meatloaf
    • Pasta
    • Sauces and dressings: Salad dressings like hollandaise, bearnaise, mayonnaise, caesar dressing, cream sauces
    • Soups: Cream soups, noodle soups, some broth, egg-drop soup
    • Marshmallows(not common), marshmallow cream, cream fillings in candies and desserts

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