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Egg Allergy Diet

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EGG ALLERGY

The most straightforward approach in managing any food allergy is complete avoidance of the culprit food and a plan for treatment of reactions in the event of accidental exposure. It also includes monitoring for the resolution of the allergy over time. An allergist can help you determine if your child has food allergy, develop an avoidance and treatment plan for reactions, and monitor for resolution of your child's food allergies.

You can prevent an allergic reaction by not eating the food you are allergic to. Even a tiny bite of food can cause a big reaction. You and your doctor can make a food allergy plan that includes:

  • Knowing how to avoid the food you are allergic to by reading food labels
    • Check the ingredient label of every food you feed your child for egg. If it contains egg avoid it.
    • Egg is an ingredient in baked goods, breaded foods, cream fillings, custards, candies, canned soups, casseroles, frostings, ice creams, lollipops, marshmallows, marzipan, pastas, salad dressings, and meat-based dishes such as meatballs or meatloaf. This list is not all-inclusive, so always read the ingredients of every food you feed your child.
  • Telling restaurants about your food allergy if you eat out.
    • Tell your server your child has egg allergy every time you eat out.
  • Knowing when to get help for a reaction.
    • Follow your food allergy action plan. Always have a copy of it wherever your child goes. Make sure other care providers such as teachers, babysitters and relatives are familiar with the plan.
  • Having an epinephrine auto-injector with you at all times.
    • Be sure you and all of your child's caregivers know how to use your child's auto-injector.
    • Make a note of when your child's auto-injector expires.
  • Wearing a medical bracelet to let others know about your allergy.

Vaccines and egg allergy:

  • Egg allergy of any severity is not a reason to avoid the influenza vaccine. Per CDC guidelines, patients with egg allergy of any severity may receive the influenza vaccine at a PCP office. The 2016-2017 CDC influenza vaccine guidelines state: "People with egg allergies can receive any licensed, recommended age-appropriate influenza vaccine and no longer have to be monitored for 30 minutes after receiving the vaccine."
  • The MMR vaccine is also safe for patients with egg allergy of any severity.

“BAKED” egg:

  • Baked egg is egg cooked into a baked good mixed with some type of flour for 15-20 minutes at 350 degrees or more. It must be baked throughout and not wet or soggy in the middle.
  • 70% of children with egg allergy are tolerant or able to eat “baked’ egg without reactions.
  • Your provider may choose to leave “baked” egg in your child’s diet if he or she is already tolerating baked egg.
  • If your child hasn't tried baked egg, an allergist may schedule a time to eat it in the allergy clinic. This is called a food challenge.
  • Research suggests that children who can tolerate “baked “eggs in their diet have a much better quality of life and may outgrow their egg allergy more quickly.
  • Baked egg in the form of store bought baked goods with egg listed as the 3rd ingredient or further down can often be tolerated too. [Remember to check labels for other allergens your child may be avoiding.]
  • Home-baked products that have no more than 1/3 of a baked egg per serving. For example, a recipe that has 2 eggs/batch of a recipe that yields 6 servings.
  • You cannot bake an egg in the oven and then feed it to your child. Baked egg refers only to egg baked into a baked good.

Foods to continue to avoid:

  • unbaked egg
  • baked goods with eggs listed as the first or second ingredient
  • Caesar salad dressing
  • custard
  • hard-boiled eggs, scrambled eggs, poached eggs
  • egg noodles
  • French toast, pancakes, & homemade waffles

Baked Egg alternative:

If you child does not tolerate baked egg, you make use the following recipe to make baked goods for your child:

For each egg, one of the following may be substituted in recipes:

  1. 1 tsp baking powder, 1 Tbsp water, 1 Tbsp vinegar
  2. 1 tsp yeast dissolved in ¼ cup warm water
  3. 1 Tbsp apricot puree
  4. 1½ Tbsp water, 1½ Tbsp oil, 1 tsp baking powder
  5. 1 packet gelatin, 2 Tbsp warm water (do not mix until ready to use)

For an updated list of further information, call FARE at 1-800-929-4040 or visit their website at http://www.foodallergy.org/.


Disclaimer: This information is not intended to substitute or replace the professional medical advice you receive from your child's physician. The content provided on this page is for informational purposes only, and was not designed to diagnose or treat a health problem or disease. Please consult your child's physician with any questions or concerns you may have regarding a medical condition.

Reviewed: 02/2018

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