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Egg Allergy

Egg Allergies

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Updated September 14, 2011

Updated September 14, 2011

Egg Allergy: How to read an egg-free diet

Avoid foods with the following ingredients:
    1. albumin
    2. egg (white, yolk, dried, powdered, solids)
    3. egg substitutes
    4. eggnog
    5. globulin
    6. livetin
    7. lecithin
    8. lysozyme
    9. mayonnaise
    10. meringue
    11. ovalbumin
    12. ovomucin
    13. ovomucoid
    14. ovovitellin
    15. Simplesse®

Note: A shiny glaze or yellow baked goods usually indicated the presence of eggs.

For each egg, substitute one of the following recipes:

  • 1 tsp baking powder, 1 tbsp liquid, 1 tbsp vinegar
  • 1 tsp yeast dissolved in ¼ cup warm water
  • 1 tbsp apricot puree
  • 1 ½ tbsp water, 1 ½ tbsp oil, 1 tsp baking powder
  • 1 packet plain gelatin, 2 tbsp warm water. Do not mix until ready to use.

In addition to the strict avoidance of any and all of the above foods, it is important to have your Epi-pen® available for emergency use at all times in case an accidental ingestion should occur.

A Medic-Alert® bracelet may be useful in severe forms of food allergy, so that emergency personnel can be aware of your medical condition if you are unable to communicate.

Source:

Food Allergy and Anaphylaxis Network.

DISCLAIMER: The information contained in this site is for educational purposes only, and should not be used as a substitute for personal care by a licensed physician. Please see your physician for diagnosis and treatment of any concerning symptoms or medical condition.

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