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Guidelines for Managing Food Allergies: Egg Allergies

ID

FST-195NP

Authors as Published

Authored by Joell Eifert, Extension Specialist, Food Science and Technology, Virginia Tech; Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers. Foods or ingredients to AVOID if allergic to eggs: (This is not an exhaustive list.)

 Foods or ingredients to AVOID if allergic to eggs
Albumin
Binder
Baked goods
Breaded/Battered Foods
Coagulant
Custards
Eggs (whole egg)
Egg noodles
Egg whites
Egg yolks
Emulsifier
Globulin
Lecithin
Livetin
Lysozyme
Mayonnaise
Meringues
Ovalbumin
Ovamucin
Ovovitelin
Pasta (fresh)
Powdered egg
Salad dressings (some)
Vitelin

Baking substitutes (per egg) and include:

Baking powder (1/2 tsp) 

Potato starch (2 tbsp) 

Mashed potatoes (1/4 cup)

Canned pumpkin or squash (1/4 cup) 

pureed prunes (1/4 cup)

Ground flaxseed in water (1 tbsp flaxseed in 3 tbsp water)

tofu (1/4 pureed tofu) 

water + oil + baking powder (2 tbsp/1 tbsp/2 tsp)

agar powder (1 tbsp plain agar powder in 1 tbsp water, whipped, chilled then whipped again)

Substitutes:

Arrowroot powder as binder

Baking powder (1/2 tsp for each replaced egg)

Egg Replacer

Pasta (dried) – Check to be sure no egg is in ingredient list

Tofu – for pudding-like texture (can also be “scrambled”)

Alternative food sources that provide important nutrients if avoiding eggs:

Protein: meats, poultry, fish, dairy products, dried beans, nuts and legumes.

Vitamin A: meats, fortified milk and margarine, yellow/orange and green leafy vegetables and fruits


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Publication Date

February 2, 2021