To find a doctor, call 800-667-5356 or click below:

Find a Doctor

Request an Appointment

left banner
right banner
Smaller Larger

Egg

Avoid All Forms of Eggs

If you have been diagnosed as having an allergy to eggs, you must avoid all forms of eggs.

Food Products and Ingredients Containing Egg Proteins

Label ingredients which indicate the presence of egg proteins are:

  • Egg
  • Egg whites
  • Egg yolks
  • Albumin
  • Eggnog
  • Mayonnaise
  • Ovalbumin
  • Ovomucoid

Any product which contains one or more of these words on the label may not be consumed on an egg-restricted diet.

Eggs Are Used in a Wide Variety of Products

Eggs are used in a wide variety of products.

  • They are used to form the custard base of ice creams and yogurts.
  • Egg whites are sometimes used to give pretzels, bagels and other baked goods a shiny outer finish.
  • They are also used in coating batters for fried foods.
  • When eggs are used to make a shiny glaze on baked goods such as breads, rolls or cakes, often they are not included in the list of ingredients, therefore, be very. careful with shiny baked goods.
  • You should also avoid buying fried foods from vendors who do not have separate frying vats to keep egg batter foods separate from the other foods.

Eggs Are Not An Essential Food

Eggs are not an essential food. The nutrients eggs provide can be found in other foods. One problem which may occur with an egg-restricted diet is that grain products might be limited, because so many of them have eggs as an ingredient. If you eliminate grain and eggs, it is possible that you are not getting enough B vitamins and possibly iron.

Nutrients Provided by Eggs

Eggs are a common source of:

  • Vitamin B12
  • Pantothenic acid
  • Folacin
  • Riboflavin
  • Selenium
  • Biotin

Egg Substitute

You can substitute eggs in you recipes with good results using one of the following suggestions. This works fine for up to three eggs in one recipe.

For each egg required, substitute:

  1. 1 packet of plain gelatin mixed with 2 tblsp warm water. Do not mix gelatin with water until you are ready to use it.
  2. 1 tsp baking powder, 1 tblsp liquid, 1 tblsp vinegar
  3. 1 tsp yeast dissolved in ¼ cup warm water
  4. 1 tblsp of apricot puree
  5. 1 ½ tblsp water, 1 ½ tblsp oil, 1 tsp baking powder

Contact Information

Allergy and Inflammation - Research
Department of Medicine
Beth Israel Deaconess Medical Center
Center for Life Science, 9th floor
330 Brookline Avenue
Boston, MA 02215
617-723-4110
617-735-4115