Egg is one of the most common causes of food allergy. It is estimated that most children outgrow egg allergy by the age of five, but some people remain allergic for a lifetime. The egg is made up of many different proteins, some of which are allergenic and others which are not. Most people with an egg allergy are allergic to the egg white proteins, others are allergic to the yolk, and some are allergic to both.
The most commonly reported symptoms seen with this kind of allergy include: atopic dermatitis (eczema) , urticaria (hives) , asthma, allergic rhinitis , anaphylactic shock and digestive symptoms.
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. Be sure to confirm a suspected egg allergy. To find out if you have egg allergies, order your test from ImmuneTech and find out for sure.. For a 15% discount, use code: ILG at checkout.
All FDA-regulated manufactured food products that contain egg as an ingredient are required by US Law to list the word “egg” on the product label. Always check the label ingredients before you use a product. In addition, check the label each time you buy 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.
Avoid foods that contain eggs or any of these ingredients: albumin (also spelled albumen), apovitellenin, egg (dried, powdered, solids, white, yolk), eggnog, globulin, lecithin, livetin, lysozyme, mayonnaise, meringue (meringue powder), ovalbumin, ovoglobulin, ovomucin, ovomucoid, ovotransferrin, ovovitellin, phosvitin, and silici albuminate, simplesse, surimi, and vitellin.
Egg is sometimes found in the following: baked goods, egg substitutes, lecithin, macaroni, marzipan, marshmallows, nougat, and pasta. Eggs have been used to create the foam or milk topping on specialty coffee drinks and are used in some bar drinks. Some commercial brands of egg substitutes contain egg whites. Most commercially processed cooked pastas (including those used in prepared foods such as soup) contain egg or are processed on equipment shared with egg-containing pastas. Boxed, dry pastas are usually egg-free, but may be processed on equipment that is also used for egg-containing products. Fresh pasta is sometimes egg-free, too. Read the label or ask about ingredients before eating pasta. Egg wash is sometimes used on pretzels before they are dipped in salt. Of course, these examples highlight some places where eggs have been unexpectedly found (i.e., on a food label for a specific product, in a restaurant meal, in creative cookery, etc.) These examples do not imply that eggs are always present in these foods; it is intended to serve as a reminder to always read the label and ask questions about ingredients before eating a food that you have not prepared yourself.
Additionally, if you see the following statements on a label, the food may be cross-contaminated with egg. These warnings are generally voluntary, so some manufacturers may not include this information, even if there is egg present in their facility:
- “may contain eggs”
- “produced on shared equipment with eggs”
- “produced in a facility that also processes eggs”
Keep in mind that individuals with egg allergy should also avoid eggs from duck, turkey, goose, quail, etc. as these are known to be cross-reactive with chicken egg.
If you’re included to bake or cook at home, there are some easy egg-free substitutes to use. For each egg, substitute one of the following in recipes. These substitutes work well when baking from scratch and substituting 1 to 3 eggs.
- 1 tsp. baking powder, 1 T. liquid, 1 T. vinegar
- 1 tsp. yeast dissolved in 1/4 cup warm water
- 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder
- 1 packet gelatin, 2 T. warm water. Do not mix until ready to use.
Commonly Asked Questions about Egg Allergy
Can an MMR Vaccine be given to an individual with an egg allergy?
The recommendations of the American Academy of Pediatrics (AAP) acknowledge that the MMR vaccine can be safely administered to all patients with egg allergy. The AAP recommendations have been based, in part, on scientific evidence supporting the routine use of one-dose administration of the MMR vaccine to egg-allergic patients. This includes those patients with a history of severe, generalized anaphylactic reactions to egg.
I’ve heard the flu vaccine contains egg, is this true?
Yes, influenza vaccines usually contain a small amount of egg protein.
Is a flu shot safe for an individual with an egg allergy?
Influenza vaccines are grown on egg embryos and may contain a small amount of egg protein. If you or your child is allergic to eggs, speak to your doctor before receiving a flu shot.
References and for additional information: