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Egg Allergy Diet for Children

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 to which he or she is allergic. 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 hard to eliminate visible eggs, but may not be aware of the variety of food products that contain eggs. Not all foods, or other products such as cosmetics, that contain eggs are covered by the Federal Food Allergen Labeling law. The makers of these foods and products are not required to state if eggs are in the product. To eliminate foods that contain eggs, it is important to read food labels. The following list may not include all foods that contain eggs, but it can help guide you in food choices.

Foods

Allowed

Not allowed

Breads & starches

Plain enriched white, whole wheat, rye bread, or buns (without egg products or brushing with egg for glazing)

Biscuits made from egg-free baking powder

Crackers and homemade breads made with allowed ingredients

Most cereals and grains, such as rice

Commercially prepared pancakes, waffles, donuts, and muffins

Zwieback, soda crackers, bread crumbs, and pretzels

Egg noodles or pasta

Baking mixes, fritter batter or batter-fried foods, French toast

Fried rice containing eggs

Any commercial bread or bread product made with egg products or brushed with egg for glazing

Vegetables

All fresh, frozen, dried, or canned

Any vegetables prepared in a casserole or with sauces or breading that contain eggs in any form (such as hollandaise sauce, vegetable soufflé or batter-fried vegetables)

Fruit

Fresh, frozen, dried, or canned fruits and juices

Any fruit served with a sauce containing egg, such as custard sauce

Fruit whips

Meat, meat substitutes & eggs

Baked, broiled, boiled, or roasted beef, veal, pork, ham, chicken, turkey, lamb, fish, or organ meats

Meats breaded and fried with egg-free breading

Eggs in any form, from any animal including egg powders, or commercial egg substitutes

Soufflés

Commercially breaded meats, fish, or poultry

Meatballs, meat loaf, croquettes, some sausages

Milk & milk products

Whole, low-fat or skim milk, buttermilk

Cheese, cottage cheese, or yogurt

Cocomalt, eggnog, malted beverages, boiled custard, protein drinks containing egg, egg products or egg protein

Pudding, custard, or ice cream

Soups & combination foods

Soup or broth prepared with allowed ingredients

Any stock cleared with egg (consommé, broth, bouillon)

Turtle or mock turtle soup, egg drop soup, any soup with egg noodles or macaroni

Prepared entrees or combination foods that contain eggs in any form

Desserts & sweets

Gelatin, fruit crisp, popsicles, fruit ice

Homemade desserts prepared with allowed ingredients

Hard candy

Cakes, cookies, cream-filled pies, meringues, whips, custard, pudding, ice cream, sherbet

Chocolate candy made with cream or fondant fillings, marshmallow candy, divinity, fudge, icing or frostings, chocolate sauce

Dessert powders

Pie crust or jelly beans brushed with egg whites

Fat-free desserts made with Simplesse

Fats & oils

Butter, margarine, vegetable oil, shortening, cream gravy, oil & vinegar dressing, eggless mayonnaise, bacon

Salad dressings and mayonnaise (unless egg-free)

Tartar sauce

Fat-free products made with Simplesse ( a fat substitute made with egg whites)

Beverages

Water, fruit juice, fruit drinks

Tea

Carbonated beverages

Root beer, wine, or coffee if clarified with egg

Condiments & miscellaneous

Sugar, honey, jam, jelly

Salt, spices

Cream sauces made with eggs

Hollandaise sauce, tartar sauce, marshmallow sauce

Baking powder containing egg white or egg albumin

Any product made with Simplesse or other egg-based fat substitute

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

  • Surimi

Other possible sources of eggs or egg products

  • Lecithin

  • Macaroni

  • Marzipan

  • Marshmallows

  • Nougat

  • Pasta 

  • A shiny glaze or yellow baked good may indicate the presence of egg.

  • Fat substitutes (such as Simplesse) made from either egg or milk protein.

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

Use caution when consuming these products.

Online Medical Reviewer: Blaivas, Allen, J., DO
Online Medical Reviewer: Godsey, Cynthia, MSN, APRN, MSHE, FNP-BC
Date Last Reviewed: 11/1/2016
© 2000-2016 The StayWell Company, LLC. 780 Township Line Road, Yardley, PA 19067. All rights reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional's instructions.
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