Are you allergic to eggs? If so, avoid any food with egg in the ingredients list, or that indicates it has been manufactured in the presence of eggs or egg-containing ingredients.
Avoid any food containing the following:
- Eggs, egg whites, egg yolks, powdered eggs, or any ingredient containing a form of the word "egg"
- Ovoalbumin, ovomucin, ovomucoid, ovovitellin, or any ingredient with the prefix "ovo-" or "ova-" (meaning "egg" in Latin)
- Albumin
- Globulin
- Livetin
- Lysozyme
- Aioli
- Mayonnaise
- Simplesse™
- Meringue
Be aware of the possible presence of eggs in:
- Thickened sauces. Hollandaise, Béarnaise, arlésienne, rémoulade, aïoli, and mayonnaise are among the most common, but numerous sauces are derived from these and may contain eggs. Always check labels and ask before ordering any food with a sauce in a restaurant.
- Baked goods, especially cakes, cookies, zwieback, crackers, pancakes, waffles, doughnuts, and pretzels. Breads with a shiny crust or yellow coloring may have been brushed with an egg wash.
- Noodles and pasta.
- Soups and casseroles, including powdered mixes.
- Meat loaf, meatballs, croquettes, sausages, and similar meat dishes.
- Ice cream (especially Italian-style gelato and high-fat premium brands of ice cream), frozen custard, sherbet, pudding, divinity, jelly beans, filled chocolates, and similar desserts.
- Baking powder.
- Consommé (may be clarified with eggshells).
- Breaded meats or vegetables (may be breaded with eggs, flour, and/or dairy; ask before ordering).
Sources:
Lucile Packaged Children's Hospital, Stanford University. "Egg Allergy Diet." 19 Aug. 2008.
Robuchon, Joël, ed., et al. Larousse Gastronomique. Rev. Ed. New York: Clarkson Potter, 2001.
