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Egg Allergy

  • Overview

    An egg allergy is an abnormal response of the body to eggs.

     




  • In-Depth

    What should I do if my child is allergic to eggs?

    You may find it quite easy to eliminate whole eggs, but if your child is allergic to eggs, it is also important to avoid the wide variety of foods that contain eggs. It is important to read food labels and avoid foods containing any of the following ingredients:

    • Albumin
    • Egg whites
    • Egg yolk
    • Dried egg
    • Egg powder
    • Egg solids
    • Egg substitutes
    • Eggnog
    • Globulin
    • Livetin
    • Lysozyme (used in Europe)
    • Mayonnaise
    • Meringue
    • Ovalbumin
    • Ovomucin
    • Ovomucoid
    • Ovovitellin
    • Simplesse

    Other possible sources of eggs or egg products:

    • A shiny glaze or yellow baked good may indicate the presence of egg
    • Simplesse is used as a fat substitute and is made from either egg or milk protein
    • Egg whites and shells may be used as clarifying agents in soup stocks, consommes, bouillons and coffees

    May I use egg substitutes when baking at home?

    For each egg, one of the following may be substituted in recipes:

    • 1 tsp baking powder, 1 Tbsp water, 1 Tbsp vinegar
    • 1 tsp yeast dissolved in less than one cup of warm water
    • 1 Tbsp apricot puree
    • 1 Tbsp water, 1Tbsp oil, 1 tsp baking powder
    • 1 packet gelatin, 2 Tbsp warm water (do not mix until ready to use)
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