Egg Allergy Diet
An allergic reaction to eggs happens when the body's immune system overreacts to the
proteins in egg whites or yolks. Egg allergies are common in children. Many children
outgrow the allergy. But some don't and are allergic to eggs throughout their lifetime.
Some people with egg allergy are able to eat baked goods with eggs in them, and others
are not. Discuss with your healthcare provider if you can safely eat baked goods with
eggs, and how to read labels on baked goods.
General guidelines for egg allergy
The key to an allergy-free diet is to stay away from foods or products containing
the food to which you are allergic.
Eggs are a commonly used food that may cause food allergy reactions. It isn't hard
to eliminate eggs. But it may be challenging to stay away from food products that
contain eggs. To do so, you must read food labels.
The Food Allergen Labeling and Consumer Protection Act (FALCPA) requires U.S. packaged
foods to state clearly on the label if they contain egg.
How to read a label for an egg-free diet
Always read the entire ingredient label to look for egg. Egg ingredients may be within
the ingredient list. Or egg could be listed in a “Contains: egg” statement after the
ingredient list. Stay away from foods that contain any of these ingredients:
Foods that don't contain egg could be contaminated during manufacturing. Advisory
statements are not regulated by the FDA. They are voluntary. These include labels
such as "processed in a facility that also processed egg" or "made on shared equipment."
Ask your healthcare provider if you may eat foods with these labels. You may need
to stay away from them.
Other possible sources of eggs or egg products
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A shiny glaze or yellow-colored baked goods may indicate the presence of egg.
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Egg whites and shells may be used as clarifying agents in soup stocks, consommés,
bouillons, and coffees.
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Salad dressings, ice cream, and cake frosting might contain eggs. Read all labels
carefully.
There are some foods and products that are not covered by FALCPA. These include:
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Foods that are not regulated by the FDA
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Cosmetics and personal care items
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Prescription and over-the-counter medicines and supplements
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Toys and crafts
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Pet foods
Substitutes for eggs in recipes
For each egg, substitute one of the following combinations:
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3 tablespoons applesauce (unsweetened or sweetened)
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½ medium banana, mashed
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1 tablespoon ground flaxseed mixed in 3 tablespoons of warm water (wait for 1 minute
before using)
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1 cup boiling water mixed with 2 teaspoons unflavored gelatin (use 3½ tablespoons
of the mixture to replace 1 egg)
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Vegan commercial egg replacements (read all labels carefully to make sure there are
no egg products)
Important points
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Always carry 2 epinephrine autoinjectors. Make sure you and those close to you know
how to use it.
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If you don't have epinephrine autoinjectors, talk with your healthcare provider. Ask
if you should carry them.
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Wear a medical alert bracelet or necklace with your allergy information.
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In a restaurant, food may be cross-contaminated with egg. Always alert your server
about your allergy even if you are not ordering eggs.
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Always read the entire food label.
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Always ask about ingredients at restaurants.
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Ask about ingredients at restaurants even if they are foods you have eaten in the
past or if it's a restaurant you have eaten at before.
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Don't eat at buffets with egg. This reduces your risk of cross-contaminated foods
from shared utensils.