Egg Allergy
Egg allergies affect up to 7% of children in some areas, although more than half of them will likely outgrow the allergy by their teenage years. Symptoms can vary widely, ranging from mild reactions like skin rashes, hives, and gastrointestinal discomfort to more severe respiratory issues. In rare cases, exposure to eggs can trigger anaphylaxis, a life-threatening allergic reaction that requires immediate medical attention. Because eggs are a common ingredient in many baked goods, packaged, and processed foods, individuals with an egg allergy must exercise caution when dining out and pay close attention to product labels. For some, even foods with trace amounts of egg or those processed in facilities handling eggs may pose a risk.
Helpful Egg Allergy Tips
Foods to Eat in Abundance
Fresh fruits and vegetables
Meat, poultry, and seafood
Plant-based proteins
e.g., tofu, beans, lentils
Whole grains
e.g. rice, quinoa, oats
Nuts and seeds
e.g., pumpkin, chia, walnuts, almonds
Foods to Avoid
Eggs and egg products (e.g., whole eggs, egg whites, egg yolks)
Baked goods containing eggs (e.g., cakes, cookies, pastries)
Egg-based sauces and dressings (e.g., mayonnaise, hollandaise)
Processed foods with egg derivatives (e.g., albumin, globulin, lecithin)
Pasta made with eggs
Cook Time
5m
6h