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Egg-Free Diet

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Allergy to eggs is one of the most common causes of food allergy in babies, young children, and adults. An egg-free diet removes eggs and products that may contain eggs.

Why do people follow this diet?

People generally follow an egg-free diet for one of two reasons: either they wish to maintain a vegan (pure vegetarian) diet, or they are allergic to eggs. Most people who are allergic to eggs are allergic to egg protein and usually react to the proteins in the egg white. However, because it is impossible to completely avoid cross-contamination between yolk and white, people who are allergic to eggs need to avoid eggs completely. The most allergenic proteins in egg white are ovalbumin, ovomucoid, ovotransferrin, and lysozyme. Lysozyme is an unlabeled additive used in cheese preparation. Egg yolk contains three proteins (apovitellenins I & VI and phosvitin) that are also allergenic.

What are the symptoms?

Egg allergy symptoms may include any of the common symptoms of food allergies, including skin rashes or hives, gastro-intestinal distress, breathing problems, or many other possible symptoms. In severe cases, a life-threatening reaction called anaphylaxis may occur; however, such a reaction to eggs is quite uncommon.

What do I need to avoid?

To avoid eggs and egg products ask about ingredients at restaurants and others’ homes, read food labels, and become familiar with the technical or scientific terms for eggs. The following list is not complete. Consult with a healthcare professional before making any significant changes to your diet.

Note: Some of the foods on this list only rarely contain eggs (for example: sausage, sherbet, coffee).

  • Albumin
  • Baby foods (some)
  • Bavarian creams
  • Beers (some)
  • Drinks (prepared)
  • Breaded foods (some)
  • Breads (some; especially those with shiny crusts)
  • Cakes
  • Candy (some)
  • Coffee (some; to produce clarification)
  • Cookies (some)
  • Consommés
  • Creamed foods
  • Creamed pies
  • Cream puffs
  • Croquettes
  • Custards
  • Doughnuts
  • “Egg Beaters”
  • Egg noodles
  • Egg rolls
  • Egg whites
  • Egg yolks
  • Egg substitutes (some)
  • Eggnog
  • Fondue
  • French ice cream
  • Fritters
  • Frostings
  • Hollandaise sauces
  • Ice cream
  • Marshmallows
  • Mayonnaise
  • Meat or fish in batter
  • Meringues
  • Muffins (some)
  • Pancakes (most)
  • Pie fillings (some)
  • Powdered or dry eggs
  • Prepared meats (egg as a binding agent)
  • Pretzels (some)
  • Puddings
  • Root beers (some; used to produce foam)
  • Salad dressings containing eggs
  • Sausages
  • Sherbets
  • Simplesse® (fat substitute)
  • Soups (some)
  • Soufflés
  • Tartar sauce (and other sauces)
  • Wine (some; to produce clarification)
  • Waffles

Other words that may indicate egg:

  • Apovitellenins I & VI
  • Globulin
  • Livetin
  • Lysozyme
  • Ovalbumin
  • Ovoglobulin egg albumin
  • Ovomucin
  • Ovomucoid
  • Ovotransferrin
  • Phosvitin

Best bets

Egg substitutes:

  • Commercial egg substitutes are available, but label reading is imperative; many low-cholesterol egg substitute products contain egg white.
  • Check the label on mayonnaise-substitute products for egg content.

Baking:

  • Soya flour can replace eggs in baked goods and casseroles.
  • Xanthan gum, water, or vinegar can also be used in place of eggs in some recipes.
  • Extra baking powder, oil, cornstarch, flour, tofu, or unflavored gelatine can be used for some products with good results.

Are there any groups or books?

American Academy of Pediatrics Guide to Your Child’s Allergies and Asthma: Breathing Easy and Bringing Up Healthy, Active Children by Michael J. Welch, MD, New York: Villard, 2000.

American Academy of Allergy, Asthma and Immunology
www.aaaai.org

Food Allergy Network
www.foodallergy.org

International Food Information Council Foundation
www.ific.org/

Veggies Unite (on-line vegetarian resource guide;includes eggless recipes)
www.vegweb.com/food/subs/591.shtml

Bibliography

American Academy of Allergy, Asthma and Immunology: www.aaaai.org. 10/10/00.

Fremont S, Kanny G, Nicolas JP, Moneret-Vautrin DA. Prevalence of lysozyme sensitization in an egg-allergic population. Allergy 1997;52:224–8.

Holen E, Elsayed S. Characterization of four major allergens of hen egg-white by IEF/SDS-PAGE combined with electrophoretic transfer and IgE-immunoautoradiography. Int Arch Allergy Appl Immunol 1990;91:136–41.