General guidelines for egg allergy

The key to an allergy-free diet is to stay away from foods or products containing the food to which you are allergic.

Eggs are a commonly used food that may cause food allergy reactions. It isn't hard to eliminate eggs. But it may be challenging to stay away from food products that contain eggs. To avoid these foods, you must read food labels.

The Food Allergen Labeling and Consumer Protection Act (FALCPA) requires U.S. packaged foods to state clearly on the label if they contain egg.

How to read a label for an egg-free diet

Always read the entire ingredient label to look for egg. Egg ingredients may be within the ingredient list. Or egg could be listed in a “contains egg” statement after the ingredient list. Stay away from foods that contain any of the following ingredients:

• Albumin

• Egg white

• Egg yolk

• Dried egg

• Egg powder

• Egg solids

• Egg substitutes

• Globulin

• Livetin

• Lysozyme (used in Europe)

• Mayonnaise

• Meringue

• Ovalbumin

• Ovomucin

• Ovomucoid

• Ovovitellin

• Simplesse

Foods that don't contain egg could be contaminated during manufacturing. Advisory statements are not regulated by the FDA. They are voluntary. These include labels such as "processed in a facility that also processed egg." Or "made on shared equipment." Ask your healthcare provider if you may eat foods with these labels. Or if you should stay away from them.

Other possible sources of eggs or egg products

• A shiny glaze or yellow-colored baked goods may indicate the presence of egg.

• Egg whites and shells may be used as clarifying agents in soup stocks, consommes, bouillons, and coffees.

• Salad dressings, ice cream, and frosting might contain eggs. Read all labels carefully.

There are some foods and products that are not covered by FALCPA. These include:

• Foods that are not regulated by the FDA

• Cosmetics and personal care items

• Prescription and over-the-counter medicines and supplements

• Toys, crafts, pet foods

Substitutes for eggs in recipes

For each egg, substitute 1 of the following combinations:

• 1 tsp baking powder, 1 tbsp water, 1 tbsp vinegar

• 3 tbsp applesauce (unsweetened or sweetened)

• 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 (don't mix until ready to use)

• Commercial egg substitute products are not egg-free. They should not be used by people with egg allergy.

Important points

• Always carry 2 epinephrine auto-injectors. Make sure you and those close to you know how to use it.

• Wear a medical alert bracelet or necklace with your allergy information.

• If you don't have epinephrine auto-injectors, talk with your healthcare provider. Ask if you should carry them.

• In a restaurant, food may be cross-contaminated with egg.

• Always read food labels. And always ask about ingredients at restaurants. Do this even if these are foods that you have eaten in the past.

• Don't eat at buffets with egg. This reduces your risk of cross-contaminated foods from shared utensils.