Egg Allergy
1. Avoid obvious egg sources in the diet (such as scrambled eggs, omelettes, timbales, souffles, custards, egg noodles, and eggnog. 2. Check product labels for eggs or egg proteins and avoid these products. 3. Avoid sauces with eggs (such as hollandaise, Bearnaise, Foyot, and Newburg). 4. Baked products may contain eggs because eggs help create and maintain product structure. Check labels of commercial baked goods to ensure they are egg-free and use egg-free goods recipes. 5. Ovaltine® sold in the United States does not need to be avoided by the egg-allergic individual. (This product is traditionally listed as a must to avoid). According to the manufacturer, the product has not contained egg since 1960. Certain European versions of this product do contain eggs, and those purchasing the product overseas are advised to read the label and avoid consumption in the event of eggs content. 6. Egg substitute products are generally made with egg white and should be avoided. Check labels. 7. Mayonnaise contains egg and should be avoided. 8. Avoid eating fats in which eggs have been fried. 9. Check cookbooks for products to substitute for eggs. Egg Replacer® marketed by Ener-G-Foods is designed for baking. Substitution mixtures usually involve combining wheat flour, oil, baking powder, and milk or water. 10. Baking powder may contain egg derivatives and content needs to be checked closely. 11. Egg may be present in root beer, wine, and coffee. Check on the processing methods for these products. Food Categories to AvoidMajor product categories to avoid or scrutinize for egg presence include
Reading Ingredient LabelsIn addition to being listed as eggs, egg products can be listed as:
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