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Egg Allergy Diet

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General Guidelines for Food Allergies

An allergy free diet avoids all food you are allergic to. The food you are allergic to is called an allergen. Even tiny amounts of allergens can be life threatening.

The Food Allergen Labeling and Consumer Protection Act (FALCPA) is a law that requires food makers to list common food allergens on food labels in simple terms. Food allergens that must be listed are: milk, egg, peanut, tree nuts, fish, shellfish, wheat, and soy. All food must be labeled. The law does not have rules for labeling foods that may contain or may have touched an allergen. This can make it hard to know if the food is safe. If you do not know what is in the food, do not give it to your child. It can be helpful to call the company that makes the food. Ask them how they prepare their product and ask if there is a chance it may contain or have come in contact with the food your child is allergic to.

Try to prepare baked goods, sauces, soups, and casseroles “from scratch” yourself as often as you can. The Food Allergy Network (1-800-929-4040/ www.foodallergy.org) has many good and easy to make allergy free recipes that will give your child many safe food choices. They also will let you know if the food company has changed their products or if they have things that are not listed on their labels. Always read the label on each food each time you buy it. Call the company that makes the food if you are not sure what is in their product.

Influenza vaccines may contain a small amount of egg. If your child is allergic to eggs, speak to your doctor before getting a flu shot. MMR vaccine can be safely given to all patients with egg allergies according to the American Academy of Pediatrics.

How to read a label for an egg-free diet

Eggs are a commonly used food that may cause food sensitivity reactions. Persons 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.

FoodAllowedNot 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
  • All 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 egg
  • Any commercial bread or bread product made with egg products or brushed with egg for glazing
  • 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)
  • All 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
  • Any 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, lowfat or skim milk, buttermilk
  • Cheese, cottage cheese or yogurt
  • Cocomalt, eggnog, malted beverages, boiled custard, ovaltine, protein drink containing egg, egg products or egg protein
  • Pudding, custard or ice cream
Soups & Combination Foods
  • Any soup or broth prepared with allowed ingredients
  • Any stock cleared with egg (consommé, broth, bouillon)
  • Turtle or mock turtle soup, egg drop soup or any soup with egg noodles, or macaroni
  • Prepared entrees or combination foods that contain eggs in any form
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®
  • Water, fruit juice, fruit drinks
  • Tea
  • Carbonated beverages
  • Root beer, wine or coffee if clarified with egg
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
  • Piecrust or jelly beans brushed with egg white
  • Fat free desserts made with Simplesse®
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®

AVOID foods that contain any of these ingredients:

  • albumin
  • egg white
  • egg yolk
  • dried egg
  • egg powder
  • egg solids
  • egg substitutes
  • eggnog
  • globulin
  • livetin
  • lysozyme (used in Europe)
  • mayonnaise
  • meringue
  • ovalbumin
  • ovomucin
  • ovomucoid
  • ovovitellin
  • Simplesse®

Foods that MAY contain egg:

  • Coagulants
  • Emulsifiers
  • Flavoring and seasoning
  • Lecithin
  • Root beer
  • White wine
  • A shiny glaze or yellow baked goods MAY indicate the presence of egg.
  • Simplesse is used as a fat substitute and is made from either egg or milk protein.
  • Egg white and shells may be used as clarifying agents in soup stocks, consommés, bouillons, and coffees.
  • Caution should be used if consuming these products outside the home
  • 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 1/4 cup warm water
    • 1 Tbsp apricot puree
    • 1 1/2 Tbsp water, 1 1/2 Tbsp oil, 1 tsp baking powder
    • 1 packet gelatin, 2 Tbsp warm water (do not mix until ready to use)

    For an updated list of further information, call the Food Allergy Network 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: 11/06

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