Food Allergy Quick Guide

Egg Allergy

If a child in your classroom has a life threatening allergy to eggs, you should avoid these ingredients in the classroom:

  • Albumin, albumen
  • Egg (dried, powdered, shell, solids, white, yolk)
  • Eggnog
  • Globulin
  • Lysozyme
  • Mayonnaise
  • Meringue (meringue powder)
  • Ovalbumin
  • Ovovitellin
  • Surimi

Egg is sometimes found in:

  • Baked goods
  • Egg substitutes
  • Lecithin
  • Macaroni
  • Marzipan
  • Marshmallows
  • Nougat
  • Pasta

Some Hidden Sources of Egg

  • Eggs have been used to create the foam or milk topping on specialty coffee drinks and in some bar drinks.
  • Some commercial brands of egg substitutes contain egg whites.
  • Most commercially processed cooked pastas (including those used in prepared foods such as soup) contain egg or are processed on equipment shared with egg-containing pastas. Boxed, dry pastas are usually egg-free, but may be processed on equipment that is also used for egg-containing products.
  • Egg wash is sometimes used on pretzels before they are dipped in salt.