• Image of Food Allergy Committee for Tolerance  

    Food Allergy Quick Guide

    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.

  • The contents of the FACT website are for informational purposes only. 
    Information and links presented on this Web page do not substitute professional medical advice, diagnosis, or treatment. 
    For medical advice, please contact your physician or other qualified healthcare professional. 
    GNPS and FACT assume no liability for any mentioned content.