- Egg (white, yolk, dried, lecithin, powdered, solids)
- Egg substitutes
- Egg nog
- Egg noodles
- Lysozyme (used in Europe)
- Caesar salad dressing
- Egg listed as the first or second ingredient
- French toast
- Home-baked goods in full-sized products (cookies, cakes, pans of brownies) where it is hard to tell if the center is cooked through
- Home-baked products with more than two eggs per recipe batch
- Ice cream
- Meringue cookies
- Pan-cooked egg of any style
- Pancakes made from scratch or a mix
Egg can also be found in unexpected places:
- Shiny coats/glazes on pastries/candies. These may be egg washes. Candy dots, lollipops, and soft pretzel glazes are possible examples of this.
- Many egg substitutes may contain egg.
- Many pastas sold in stores contains egg, both dried and fresh.
- Foams on coffee drinks may contain egg.
- Egg white and egg yolk cannot be separated without cross-contamination.
- Lecithin (most soy lecithin does not contain egg, but double check).
- Marshmallows, marzipan, and nougat may contain egg.
Note: even labels that say "may contain" are not recommended.
Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:
- Food to food - e.g. nuts on top of a salad (even if taken off)
- Food to object (cooking surfaces and cookware)