Health Library

Health Library

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 souffle 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 (consomme, 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, consommes, 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 ¼ cup warm water

  • 1 Tbsp apricot puree

  • 1½ Tbsp water, 1½ Tbsp oil, 1 tsp baking powder

  • 1 packet gelatin, 2 Tbsp warm water (do not mix until ready to use)

Egg Allergy Diet - WellSpan Health

Online Medical Reviewer: Berry, Judith, PhD, APRN
Online Medical Reviewer: Sohrabi, Farrokh, MD
© 2014 WellSpan Health. All Rights Reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional's instructions.

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