Egg Allergy

Symptoms of an egg allergy reaction can range from mild, such as hives, to severe, such as anaphylaxis. Allergic reactions can be unpredictable, and even very small amounts of egg can cause one.

If you have an egg allergy, keep an epinephrine delivery device with you at all times. Epinephrine is the first-line treatment for anaphylaxis.

To prevent a reaction, it is very important that you avoid eggs and egg products. Always read food labels and ask questions about ingredients before eating a food that you have not prepared yourself.

The whites of an egg contain the proteins that most commonly cause allergic reactions to egg. If you have an egg allergy, you must avoid eggs completely (both the egg white and the egg yolk). Even if you aren't allergic to egg yolk proteins, it is impossible to separate the egg white completely from the yolk. Cross-contact will always be a concern.

If you are allergic to chicken eggs, your doctor may recommend you also avoid eggs from other domestic animals. Eggs from birds such as ducks, geese, turkeys and quails can cause a cross-reaction.

Egg is one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate “Contains” statement on the package. This makes it easy to see if egg is present in a food item. 

Avoid foods that contain eggs or any of these ingredients:

• Albumin (also spelled albumen)
• Apovitellin
• Avidin globulin
• Egg (dried, powdered, solids, white, yolk)
• Eggnog
• Lysozyme
• Mayonnaise
• Meringue (meringue powder)
• Ovalbumin
• Ovomucoid
• Ovomucin
• Ovovitellin
• Surimi
• Vitellin

Eggs are sometimes found in the following:

• Baked goods (although some people can tolerate these foods—consult with your allergist)
• Breakfast foods (e.g. pancakes, waffles)
• Breads (may be coated with an egg wash) 
• Cake decorations or fillings (e.g. buttercream, frosting, mousse)
• Chips 
• Crackers
• Egg substitutes
• Hollandaise
• Ice cream, custard, sorbet
• Lecithin
• Marzipan
• Marshmallows
• Nougat
• Pasta: Most commercially made cooked pastas (including those in prepared foods such as soup) contain egg. Boxed, dry pastas are usually egg-free. But these types of pasta 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 any pasta.
•  Pretzels (sometimes covered in egg wash before they are dipped in salt)
• Salad dressings
• Souffle Specialty coffee drinks and bar drinks (eggs can be used in the foam or topping)
• Tortillas 

Allergens are not always present in these foods and products, but egg protein can appear in surprising places. Again, read food labels and ask questions if you’re ever unsure about an item’s ingredients.

Ingestion of baked forms of eggs may help lead to tolerance or resolution of the allergy with time. Be sure to speak to your practitioner about a formal baked egg challenge before trialing at home.