I have an egg allergy. I cannot eat food containing egg, even in small amounts, or I will have a severe allergic reaction and require medical attention. Egg can be found in: egg white, egg yolk, raw egg, mayonnaise, baked goods, bread, pasta and dressing. Please use clean gloves, utensils, surfaces, cookware, and frying oil when preparing my meal. Does this food contain egg? Thank you!
- 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)