Egg Allergy Diet
General guidelines for egg allergy
The key to an allergy-free diet is to avoid foods or products containing the food to which you are allergic.
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. In order to avoid 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 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 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 | 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, 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 | Any 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 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
Other possible sources of eggs or egg products:
- 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.
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 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)
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