Download Egg Allergy

Allergy to Eggs (foods that contain eggs)
1. Avoid all types of eggs
2. No commercially breaded foods, cakes, cookies, pies, pastries or candies.
3. Avoid egg substitutes (Egg Beaters, Second Nature) as they contain egg
white. Use egg substitute from a health food store made from potato or
arrowroot starch. A little oil may be substituted for an egg when baking.
4. No mayonnaise or cooked salad dressings.
5. Avoid casseroles that may contain egg
6. No noodles or pasta unless egg-free
7. No commercial ice cream
8. Avoid foods that contain eggs or any of these ingredients- albumin (also
spelled albumen) eggnog, lysozyme and surimi
9. The following may contain the presence of egg protein: flavoring (including
natural and artificial), lecithin, marzipan and nougat
10.Avoid European wines- in processing most are cleared in egg whites
11.Egg exposure can be from baking powders, batters for French frying,
bouillons, Ovaltine, macaroni, marshmallows, macaroons, meringues, meat
molds and root beer (which may have egg added to it to make it foam)
12. Avoid laxatives and agaral
13. If the food labels list these ingredients, the foods contain egg protein:
Albumin, ovoglobulin, Livertin, ovomucin, powdered or dried egg or yolk,
vitellin, ovovitellin, ovomucoid.