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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.
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FOODS
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ALLOWED
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NOT ALLOWED
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Breads & Starches
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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
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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
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Vegetables
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All fresh, frozen, dried, or canned
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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)
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Fruit
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Fresh, frozen, dried, or canned fruits and juices
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Any fruit served with a sauce containing egg such as custard sauce
Fruit whips
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Meat, Meat Substitutes & Eggs
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Baked, broiled, boiled, or roasted beef, veal, pork, ham, chicken, turkey, lamb, fish, or organ meats
Meats breaded and fried with egg-free breading
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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
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Milk & Milk Products
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Whole, low-fat or skim milk, buttermilk
Cheese, cottage cheese, or yogurt
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Cocomalt, eggnog, malted beverages, boiled custard, Ovaltine, protein drinks containing egg, egg products or egg protein
Pudding, custard, or ice cream
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Soups & Combination Foods
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Soup or broth prepared with allowed ingredients
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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
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Desserts & Sweets
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Gelatin, fruit crisp, popsicles, fruit ice
Homemade desserts prepared with allowed ingredients
Hard candy
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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™
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Fats & Oils
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Butter, margarine, vegetable oil, shortening, cream gravy, oil & vinegar dressing, eggless mayonnaise, bacon
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Salad dressings and mayonnaise (unless egg free)
Tartar sauce
Fat-free products made with Simplesse™
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Beverages
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Water, fruit juice, fruit drinks
Tea
Carbonated beverages
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Root beer, wine, or coffee if clarified with egg
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Condiments & Miscellaneous
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Sugar, honey, jam, jelly
Salt, spices
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Cream sauces made with eggs
Hollandaise sauce, tartar sauce, marshmallow sauce
Baking powder containing egg white or egg albumin
Any product made with Simplesse™
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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 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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The information on this Web page is provided for educational purposes. You understand and agree that this information is not intended to be, and should not be used as, a substitute for medical treatment by a health care professional. You agree that Lucile Salter Packard Children’s Hospital is not making a diagnosis of your condition or a recommendation about the course of treatment for your particular circumstances through the use of this Web page. You agree to be solely responsible for your use of this Web page and the information contained on this page. Lucile Salter Packard Children’s Hospital, its officers, directors, employees, agents, and information providers shall not be liable for any damages you may suffer or cause through your use of this page even if advised of the possibility of such damages.
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Lucile Packard Children's Hospital is located in Palo Alto, adjacent to Stanford University Hospital, approximately 20 miles north of San Jose, CA and 40 miles south of San Francisco.
Lucile Packard Children's Hospital
725 Welch Road
Palo Alto, California 94304
(650) 497-8000
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