Allergy: Egg Allergy Diet
The only proven treatment for a person with food allergies is to avoid all of the food(s) that cause an allergic reaction. Egg allergy is one of the top 8 food allergies in the United States.
With a confirmed allergy to eggs, it is necessary to eliminate all egg protein from the diet. Eggs are used in many food products. Eggs may be found in grain products, custards, ice creams, and frozen yogurts. Eggs may also be used in the processing of certain foods such as baking powder, root beer, some wines and some coffees. Eggs may be used in the coating batters for fried foods. When foods are fried in the same fat that has been used for battered fried foods, it may cause a problem. Egg substitutes are generally made with egg whites, so be very careful when using these products.
The Food Allergen and Consumer Protection Act of 2004 requires food labels to list ingredients by their common names for the top 8 allergenic foods. The top 8 allergenic foods in the United States are eggs, milk, soy, wheat, peanut, tree nuts, fish, and shellfish. However, it is still very important to read labels of all food purchased and avoid all forms of egg protein.
Ingredients which indicate the presence of egg protein:
Albumin |
Lysozyme |
Apovitellins |
Mayonnaise |
Avidin |
Meringue |
Egg Substitutes (ex, Egg Beaters®) |
Ovalbumin, Ovamucoid or Ovamucin |
Egg |
Powdered eggs |
Eggnog |
Silici albuminate |
Egg whites or yolks |
Simplesse® (fat substitute) |
Egg white solids |
Surimi |
Globulin |
Vitellin |
Livetin |
|
Ingredients which may indicate the presence of egg protein:
Flavoring |
Lecithin |
Macaroni |
Marzipan |
Nougat |
Marshmallows |
Pasta |
Baked goods |
Can Eat |
Avoid |
|
Beverages |
Milk; coffee; tea; fruit juices; vegetable juices; most carbonated soft drinks. |
Eggnog; coffee cleared with egg white; some root beer; Ovaltine® |
Bread |
Plain white, wheat, or rye breads that haven’t been glazed with egg |
Bread or rolls prepared with egg or brushed with egg; egg matzo; waffles; French toast; pancakes, some pretzels. NOTE: A shiny glaze or yellow baked goods usually indicates presence of egg. |
Candy |
Hard candies; candy not containing eggs. |
Candy bars; bonbons; chocolate creams; filled candies; fondant; nougats. |
Cereal |
Most okay
|
|
Desserts |
Any dessert made without eggs. Use egg free recipes. |
Desserts made with eggs; Bavarian creams; blancmange; cookies with egg; cream pies; some frostings; custards; frozen custards, some ice creams, macaroons; meringues; Pastries; puddings; whips; doughnuts; some sauces. Check labels on ices, ice cream and sherbets |
Fats & Oils |
Butter, margarine, and cooking oils that have not been used to fry batter-coated foods |
Fats or oils previously used to fry eggs or products containing eggs such as battered foods; fat substitutes containing egg protein such as Simplesse® |
Dairy |
Milk; cheese; cream; sour cream; butter; margarine; most yogurts
|
Milk and cheese prepared with egg |
Meat & Meat Substitutes |
Meat, fish, and poultry prepared without eggs |
Breaded meat; croquettes; fricassee; hamburger mixes; meatballs, meat loaf; sausage; hot dogs; eggs in any form |
Potato or Pasta |
Potatoes, sweet potatoes, rice and egg free pasta noodles |
Egg noodles; macaroni mixes; some pasta dishes; fried rice with egg |
Salads & Dressings |
All fruit and vegetable salads with dressing not containing eggs. |
Caesar salad; mayonnaise; tartar sauce; mayonnaise-like salad dressings, creamy salad dressings, and sandwich spreads prepared with eggs; Thousand Island dressing, salad dressings using eggs |
Sauces |
Any sauce not containing eggs. |
Hollandaise sauce; Béarnaise; Newburg; Tartar sauce. |
Seasonings |
All salt, spices and herbs; Egg-Free baking powder |
Baking powder containing egg. |
Sweeteners |
All sugars; honey, jam, jelly, syrups.
|
|
Fruits & Vegetables |
All vegetables and fruits without sauces containing eggs. |
Vegetable soufflés; frittered or scalloped vegetables; fruit custard |
Substitutions and Suggestions
Eggs are a good dietary source of protein, selenium, and B vitamins. These nutrients can be found in other foods as part of a balanced diet.
For each egg in a recipe try one of the following substitutions:
- 1 packet of plain gelatin mixed with 2 Tbsp warm water. Mix in immediately before it congeals.
- 1 tsp baking powder, 1 Tbsp liquid, 1 Tbsp vinegar.
- 1 tsp yeast dissolved in 1/4 cup warm water.
- 1 oz mashed tofu plus 1/4 tsp baking powder
- 2 Tbsp flour, 2 Tbsp water, 1/4 tsp baking powder
- Egg-free egg substitutes; found in natural food stores (example: Ener-G Foods egg replacer)
In cooking, eggs act as binders, leavening agents, emulsifiers, clarifiers, coaters, and thickeners. There are many ways that you can substitute eggs in recipes. The choice depends on what you are making and the purpose of the egg in that particular recipe.
Ideas for substituting 1 or 2 eggs in certain recipes
- In custard, 1 egg can be replaced by 1 Tbsp cornstarch or potato starch.
- In batter or dough recipes, add 1 extra tsp baking powder for each egg omitted. Baking powder adds more leavening.
- If leavening is not of concern in the product, 1 egg can be replaced by 1 Tbsp vegetable oil and 2 Tbsp water.
- If the egg is being used as a binder, use either 1 Tbsp of unflavored gelatin, 1/2 mashed banana, 1/4 cup creamy mashed white potatoes, or applesauce.
- In recipes where egg is being used as an emulsifier (to hold liquids and fats together), pure powdered lecithin can be used as a replacement. Lecithin is a type of fat commonly derived from either eggs or soy beans. If the lecithin is relatively pure, there is little chance that it will contain any egg protein. Use with caution if allergy is extreme.
Tips to Follow to Prevent an Allergic Reaction
- Avoid foods that cause a reaction. Sometimes just touching foods can cause a severe reaction.
- Read the ingredients lists on food labels to make sure allergy-causing foods are not present. Read the list even if you have had the product before. Ingredients may change.
- If you are traveling, bring along some of your own special foods.
- When eating out, always ask restaurant staff about ingredients in food and how it was prepared.
- For infants, elemental formulas or formulas with altered protein should prevent food reactions. Discuss the various formula options with your doctor. Do not assume products labeled "hypoallergenic" will not cause a reaction.
Other Resources
Food Allergy Association of Wisconsin- www.foodallergywis.org or 608/575-9535
Food Allergy and Anaphylaxis Network- www.foodallergy.com
Living Without website and magazine- www.livingwithout.com
Kids with Food Allergies- http://www.kidswithfoodallergies.org or (215) 230-5394
Medline Food Allergy Resource Page - http://www.nlm.nih.gov/medlineplus/foodallergy.html
If you are a UW Health patient and have more questions, please contact UW Health at one of the phone numbers listed below.
University Station Nutrition Clinic Room L33 2880 University Ave Madison, WI 53705 (608) 263-4360 appts (608) 263-5012 |
UW Health West Clinic Nutrition Clinic Room 1296 451 Junction Rd Madison, WI 53717 (608) 262-9181 appts (608) 265-7526 |
UW Health East Clinic Nutrition Clinic Rm 1296 5249 E Terrace Dr Madison, WI 53718 (608) 265-7405 appts (608) 265-0963 |
American Family Children’s Hospital, 1675 Highland Ave, Madison, WI 53792 (608) 263-6420 Appointments |
The information provided should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed physician should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Any duplication or distribution of the information contained herein is strictly prohibited.
Last Updated: 11/27/2012
Copyright © 11/27/2012 University of Wisconsin Hospitals and Clinics Authority. All rights reserved. Produced by the Department of Nursing. HF#270
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