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Egg Allergy

Hen’s egg allergy is one of the most common allergies in children, second only to cow’s milk.  Most children eventually outgrow this allergy.

People who are allergic to hen’s eggs must completely avoid both the white and the yolk.  The white contains the allergenic proteins, but since it is impossible to separate it completely from the yolk, cross-contamination is likely to occur.  Even a small amount of egg may be enough to cause an allergic reaction.  Other bird eggs also are likely to cause a reaction, although limited research has been done on this topic.

If you are on an egg-restricted diet, your intake of grain may be limited because many commercially prepared grain products, such as breads and pastas, contain eggs.  A diet that is limited in eggs and grains may be low in some of the B vitamins and possibly iron.  Read ingredient labels to find egg-free pastas and grain products.  You can also substitute rice in some recipes that call for pasta and make your own homemade bread products. 

How to Avoid Eggs*
The federal Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that any packaged food product that contains egg as an ingredient must list the word “Egg” on the label.  Please be sure to read all product labels carefully before purchasing and consuming any item. Remember, also, that ingredients change from time to time, so check labels every time you shop.  If you are still not sure whether or not a product contains eggs, call the manufacturer. Always take extra precaution when dining in restaurants or eating foods prepared by others. If you are ever in doubt about any product or dish, don’t eat it.

The following ingredients indicate the presence of egg protein:
Albumin
Egg (white, yolk, dried, powdered, solids)
Egg substitutes
Eggnog
Globulin
Lecithin
Lysozyme
Mayonnaise
Meringue
Ovalbumin
Ovovitellin

Egg protein may be found in numerous products, such as baked goods, breaded foods, cream fillings, custards, candies, canned soups, casseroles, frostings, ice creams, lollipops, marshmallows, marzipan, pastas, salad dressings, and meat-based dishes, such as meatballs or meatloaf. 

Egg whites and shells also may be used as a clarifying agent in soup stocks, consommés, wine, and alcohol-based and coffee drinks.

For each egg, one of the following may be substituted in recipes:
1 tsp. baking powder, 1T. water, and 1 T vinegar
1 tsp. yeast dissolved in ¼ cup warm water
1½ T. water, 1½ T. oil, and 1 tsp. baking powder
1 packet gelatin and 2 T warm water (mix just prior to use)
2 T. fruit puree may be used for binding, but not leavening.

MMR Vaccine
Several vaccines contain egg protein (MMR, influenza, yellow fever).  The American Academy of Pediatrics has stated that egg allergy is not a contraindication for the MMR (measles-mumps-rubella) vaccine.  Several studies have indicated that the MMR vaccine can be safely administered to all patients with egg allergy.  Please be sure to consult with your physician before receiving any other vaccine that contains egg protein.

* FAI wishes to thank the Jaffe Food Allergy Institute at Mount Sinai School of Medicine (New York, NY) for providing the allergen avoidance information in this article.