Foods that almost always contain egg
- Breads, cakes, cookies, pastries, pastas, and cereals.
- Shiny breads, such as bagels and pretzels (egg yokes or whites are used to brush the tops to make them shine). Shiny baked goods should always be avoided.
- Orange Julius beverage.
Foods that often contain egg (check the label or ask):
- Salad dressing, candies, chocolates with cream filling, and beverages such as root beer and specialty coffees.
- Fried restaurant items (the same fryer might be used to cook egg-battered foods and other foods, such as French fries.)
- Food products that include the word binder, coagulant, or emulsifier on the label. Egg is often used as a binding agent.
Ingredients that indicate the presence of egg include (especially look for names beginning with Ovo or Ova)
- Albumin (egg protein)
- Binder
- Coagulant
- Egg (dried, powdered, white, yolk, solids)
- Egg substitutes (typically made with egg white)
- Emulsifier
- Flavorings (natural or artificial)
- Globulin
- Lecithin E322 (although lecithin is a natural component of egg, when used in processed foods, it is typically derived from soy. Many of these products may be acceptable for your child, so call the manufacturer to make sure of the source.)
- Livetin
- Lysozyme
- Mayonnaise
- Meringue
- Ovalbumin (sometimes indicated as Ov)
- Ovoglobulin
- Ovomucin
- Ovomucoid
- Ovotransferrin
- Ovovitella
- Ovovitellin
- Silici albuminate
- Simplesse (fat replacer)
- Vitellin
- Foods that may contain eggs (only use these if you can call manufacturer to clarify the makeup of all ingredients)
- Nougat
- Noodles
- Macaroni
- Marshmallows
- Marzipan
Reading labels to avoid allergens has become a lot easier. Foods that contain milk, eggs, fish, shellfish, peanuts, tree nuts, wheat, or soy products must list the food in plain language on the ingredient list. For example, albumin (egg). These possible allergens must be listed even if they are part of a flavoring, coloring, or spice blend.
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