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Egg allergy diet
General guidelines for egg allergy:
The key to an allergy-free diet is to avoid feeding your child the foods or products containing the food he/she is allergic to. The items that your child is allergic to are called allergens.
Eggs are a commonly used food that may cause food sensitivity reactions. Parents of children with egg sensitivity may not find it difficult to eliminate visible eggs, but may not be aware of the variety of food products that contain eggs. In order to eliminate foods that contain eggs, it is important to read food labels.
| FOODS | ALLOWED | NOT ALLOWED |
|---|---|---|
| Breads & starches | Plain enriched white, whole wheat, rye bread, or buns (without egg products or brushing with egg for glazing) Biscuits made from egg-free baking powder Crackers and homemade breads made with allowed ingredients Most cereals and grains, such as rice |
Commercially prepared pancakes, waffles, donuts, and muffins Zwieback, soda crackers, bread crumbs, and pretzels Egg noodles or pasta Baking mixes, fritter batter or batter-fried foods, French toast Fried rice containing eggs Any commercial bread or bread product made with egg products or brushed with egg for glazing |
| Vegetables | All fresh, frozen, dried, or canned | Any vegetables prepared in a casserole or with sauces or breading that contain eggs in any form (such as hollandaise sauce, vegetable soufflé or batter-fried vegetables) |
| Fruit | Fresh, frozen, dried, or canned fruits and juices | Any fruit served with a sauce containing egg such as custard sauce Fruit whips |
| Meat, meat substitutes & eggs | Baked, broiled, boiled, or roasted beef, veal, pork, ham, chicken, turkey, lamb, fish, or organ meats Meats breaded and fried with egg-free breading |
Eggs in any form, from any animal including egg powders, or commercial egg substitutes Soufflés Commercially breaded meats, fish, or poultry Meatballs, meat loaf, croquettes, some sausages |
| Milk & milk Products | Whole, low-fat or skim milk, buttermilk Cheese, cottage cheese, or yogurt |
Cocomalt, eggnog, malted beverages, boiled custard, Ovaltine, protein drinks containing egg, egg products or egg protein Pudding, custard, or ice cream |
| Soups & combination foods | Soup or broth prepared with allowed ingredients | Any stock cleared with egg (consommé, broth, bouillon) Turtle or mock turtle soup, egg drop soup, any soup with egg noodles or macaroni Prepared entrees or combination foods that contain eggs in any form |
| Desserts & sweets | Gelatin, fruit crisp, popsicles, fruit ice Homemade desserts prepared with allowed ingredients Hard candy |
Cakes, cookies, cream-filled pies, meringues, whips, custard, pudding, ice cream, sherbet Chocolate candy made with cream or fondant fillings, marshmallow candy, divinity, fudge, icing or frostings, chocolate sauce Dessert powders Pie crust or jelly beans brushed with egg whites Fat-free desserts made with Simplesse™ |
| Fats & oils | Butter, margarine, vegetable oil, shortening, cream gravy, oil & vinegar dressing, eggless mayonnaise, bacon | Salad dressings and mayonnaise (unless egg free) Tartar sauce Fat-free products made with Simplesse™ |
| Beverages | Water, fruit juice, fruit drinks Tea Carbonated beverages |
Root beer, wine, or coffee if clarified with egg |
| Condiments & miscellaneous | Sugar, honey, jam, jelly Salt, spices |
Cream sauces made with eggs Hollandaise sauce, tartar sauce, marshmallow sauce Baking powder containing egg white or egg albumin Any product made with Simplesse™ |
How to read a label for an egg-free diet:
Be sure to avoid foods that contain any of the following ingredients:
- Albumin
- Egg whites
- Egg yolk
- Dried egg
- Egg powder
- Egg solids
- Egg substitutes
- Eggnog
- Globulin
- Livetin
- Lysozyme (used in Europe)
- Mayonnaise
- Meringue
- Ovalbumin
- Ovomucin
- Ovomucoid
- Ovovitellin
- Simplesse™
Other possible sources of eggs or egg products:
- A shiny glaze or yellow baked good may indicate the presence of egg.
- Simplesse™ is used as a fat substitute and is made from either egg or milk protein.
- Egg whites and shells may be used as clarifying agents in soup stocks, consommés, bouillons, and coffees.
Caution should be used when consuming these products.
Information for using egg substitutes:
For each egg, one of the following may be substituted in recipes:
- 1 tsp baking powder, 1 Tbsp water, 1 Tbsp vinegar
- 1 tsp yeast dissolved in ¼ cup warm water
- 1 Tbsp apricot puree
- 1½ Tbsp water, 1½ Tbsp oil, 1 tsp baking powder
- 1 packet gelatin, 2 Tbsp warm water (do not mix until ready to use)
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