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, you need to to get rid of 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. This includes baking
powder, root beer, some wines and some coffees. Eggs may be used in the coating batters for
fried foods. Be careful of foods fried in the same oil as battered foods as there could be
contamination with egg. You should avoid egg substitutes (like Egg Beaters and All Whites)
because they contain egg whites.
The Food Allergen and Consumer Protection Act of 2004 require 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. This means that foods
should be clearly labeled if they do contain egg. It will be listed in the ingredient list or below,
stating the product contains eggs or any other top 8 allergens. Not all products have to be
labeled for the presence of egg. These include: cosmetics, personal care items, prescription and
over-the-counter medicines, toys, crafts and pet food. It is still very important to read labels
of all food purchased and avoid all forms of egg protein and inquire about other products if
you are not sure.
Ingredients which show the presence of egg protein:
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
Ingredients which may show the presence of egg protein:
Pasta Baked goods
Egg White and Egg Yolk:
Most often the portion most allergenic to people is the egg white. There is not a safe way to
separate the egg white from the yolk. Small traces may remain on the yolk and could trigger an
allergic reaction. Avoid both egg white and yolk if you are egg allergic.
Nutrition and Eggs:
Eggs are a good source of protein as well as iron, B vitamins, selenium and vitamins A, D, E and
B12. If you are able to eat a variety of other foods, you will not be at nutritional risk without
eggs in your diet. Other options to make up for a lack of egg in diet would be meat, fish, poultry,
legumes, fruits, vegetables and enriched grains.
Can Eat Avoid
Drinks Milk; coffee; tea; fruit juices;
vegetable juices; most carbonated
Some alcoholic drinks, including wine,
beer and mixed drinks may contain egg;
Eggnog; some coffee drinks with foam,
and homemade alcoholic beverages.
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 means eggs are present.
Candy Hard candies; candy not containing
Candy bars; bonbons; chocolate creams;
filled candies; fondant; nougats; candies
made in a facility where egg is present
(will say on label); many Wonka candies
may contain egg.
Cereal Most okay.
Desserts Any dessert made without eggs. Use
egg substitute ideas in this handout
for making desserts egg free.
Desserts made with eggs; Bavarian
creams; blancmange; cookies with egg;
cream pies; some frostings; custards;
frozen custards, some frostings,
macaroons; meringues; Pastries;
puddings; whips; doughnuts; some
sauces. Check labels on ices, ice cream
Fats & Oils Butter, margarine, and cooking oils
that have not been used to fry batter-
Fats or oils that were used to fry eggs or
products that contain eggs such as
battered foods; fat substitutes containing
egg protein such as Simplesse®.
Dairy Milk; cheese; cream; sour cream;
butter; margarine; yogurt.
Milk and cheese prepared with egg,
frozen yogurt made with eggs.
Meat & Meat
Meat, fish, and poultry prepared
Breaded meat; croquettes; fricassee;
hamburger mixes; meatballs, meat loaf;
sausage; hot dogs; eggs in any form.
Potatoes, sweet potatoes, rice and
egg free pasta noodles.
Egg noodles; macaroni mixes; some
pasta dishes; fried rice with egg.
All fruit and vegetable salads with
dressing that do not contain eggs.
Caesar salad; mayonnaise; tartar sauce;
mayonnaise-like salad dressings, creamy
salad dressings, and sandwich spreads
prepared with eggs; Thousand Island
dressing, salads dressings using eggs.
Sauces Any sauce that does not contain
Hollandaise sauce; Béarnaise; Newburg;
Seasonings All salt, spices and herbs; Egg-Free
Baking powder containing egg.
Sweeteners All sugars; honey, jam, jelly, syrups.
All vegetables and fruits without
sauces that contain eggs.
Vegetable soufflés; frittered or scalloped
vegetables; fruit custard.
For each egg in a recipe swapping with one of these:
ξ 1 packet of plain gelatin mixed with 2 Tbsp warm water. Mix in immediately before it
ξ 1 tsp baking powder, 1 Tbsp liquid, 1 Tbsp vinegar.
ξ 1 tsp yeast dissolved in 1/4 cup warm water.
ξ 1 oz mashed tofu plus 1/4 tsp baking powder
ξ 2 Tbsp flour, 2 Tbsp water, 1/4 tsp baking powder
ξ 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 recipe.
Ideas for swapping 1 or 2 eggs in certain recipes
ξ In custard, 1 egg can be replaced by 1 Tbsp cornstarch or potato starch.
ξ In batter or dough recipes, add 1 extra tsp baking powder for each egg omitted. Baking
powder adds more leavening.
ξ If leavening is not of concern in the product, 1 egg can be replaced by 1 Tbsp vegetable oil
and 2 Tbsp water.
ξ 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.
ξ In recipes where egg is being used to hold liquids and fats together, pure powdered lecithin
can be used instead. Lecithin is a type of fat most often 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
ξ Avoid foods that cause a reaction. Sometimes just touching foods can cause a reaction. Be
sure to wash hands often and wipe down tables or eating areas. This is vital outside of the
ξ 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.
ξ If you are traveling, bring along some of your own special foods.
ξ When eating out, always ask restaurant staff about ingredients in food and how it was
prepared. Tell them that you have an egg allergy.
Food Allergy Association of Wisconsin- www.foodallergywis.org or 608-575-9535
Food Allergy Research and Education - www.foodallergy.com
American Academy of Allergy Asthma and Immunology www.aaaai.org
Kids with Food Allergies- http://www.kidswithfoodallergies.org or 215- 230-5394 (great resource
for product updates, alerts, recipes, webinars, events and forums)
National Institute of Allergy and Infectious Diseases www.niaid.nih.gov/topics/foodallergy
What is the most important thing you learned from this handout?
What changes will you make in your diet/lifestyle, based on what you learned today?
If you have more questions please contact UW Health at one of the phone numbers listed below.
You can also visit our website at www.uwhealth.org/nutrition
Nutrition clinics for UW Hospital and Clinics (UWHC) and American Family Children’s
Hospital (AFCH) can be reached at: (608) 890-5500.
Nutrition clinics for UW Medical Foundation (UWMF) can be reached at: (608) 287-2770
The Spanish version of this Health Facts for You is #387
Your health care team may have given you this information as part of your care. If so, please use it and call if you
have any questions. If this information was not given to you as part of your care, please check with your doctor. This
is not medical advice. This is not to be used for diagnosis or treatment of any medical condition. Because each
person’s health needs are different, you should talk with your doctor or others on your health care team when using
this information. If you have an emergency, please call 911. Copyright © 10/2015 University of Wisconsin Hospitals
and Clinics Authority. All rights reserved. Produced by the Clinical Nutrition Services Department and the Department
of Nursing. HF#270