Egg Allergy Diet

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.
 

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   Most 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	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	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	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 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)

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.