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    Food Allergy Quick Guide

    Eggs
    Image of Three Eggs

    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.

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