Egg Allergy Diet
General guidelines for egg allergy:
The key to an allergy-free diet is to avoid feeding your child the foods
or products containing the food he/she is allergic to. The items that your
child is allergic to are called allergens.
Eggs are a commonly used food that may cause food sensitivity
reactions. Parents of children 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 eliminate foods that
contain eggs, it is important to read food labels.
How to read a label for an egg-free diet:Be sure to avoid foods that contain any of the following
ingredients:
- albumin
- egg whites
- 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 good may indicate the presence of egg.
- Simplesse™ is used as a fat substitute and is made from either egg
or milk protein.
- Egg whites and shells may be used as clarifying agents in soup
stocks, consommés, bouillons, and coffees.
Caution should be used when 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 1/4 cup warm water
- 1 Tbsp apricot puree
- 1 1/2 Tbsp water, 1 1/2 Tbsp oil, 1 tsp baking powder
- 1 packet gelatin, 2 Tbsp warm water (do not mix until ready to use)
More Information
Schneider Children's Hospital Division
of Allergy and Immunology
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