Living With an Egg Allergy
Eggs are everywhere. At least, that's how it can seem when you have an egg allergy and you're trying to avoid them! What helps is knowing where to look and savvy egg substitutes for cooking.
Eggs and Proteins
Most people with egg allergies are allergic to the egg whites, not the yolk. But to be safe, you shouldn’t eat either the white or the yolk. Even if you separate them, the yolk is likely to have some of the proteins in it. Also avoid:
- Egg powder
- Dried eggs
- Egg solids
Where the Eggs Are
Many foods -- from canned soups to root beer -- can have eggs in them:
- Baked foods
- Breaded and batter-fried foods
- Caesar salad dressing
- Cream pies, fillings, and puffs
- Crepes and waffles
- Custards, puddings, and ice cream
- Egg substitutes
- Coffee drinks like cappuccino (eggs are sometimes used to help create the foam)
- Lollipops and other candies
- Marshmallows and marzipan
- Meatloaf and meatballs
- Meringue and frostings
- Sauces, including Hollandaise and tartar sauce
- Simplesse (fat substitute)
- Soups and consommés
Eggs by Other Names
If you see these ingredients on food labels, it means the food may contain egg proteins:
What About Vaccines?
The measles-mumps-rubella (MMR) vaccine contains eggs. In studies, though, it’s been safe for people with egg allergies.
Flu vaccines may also have some egg protein in it. However, even if you are allergic, an experienced allergy doctor can determine if it is safe for you to get the vaccine.
Before getting any vaccine, tell your health care provider about your egg allergy and ask if it’s safe.
The Bottom Line: Read Labels
The only way to know for sure if a food has eggs in it is to read the food label and ingredients list carefully, or ask about menu items at restaurants. If you still aren't sure, don’t eat the food.
Also check labels of cosmetics, shampoos, creams, and lotions. These can sometimes have eggs in them, too.