An egg allergy is one of the eight most common food allergies in the United States, and it is the second most common food allergy in children.
Symptoms can range from mild to severe, and usually occur within a few minutes to a few hours after consuming egg. The most common reaction associated with egg allergies is a rash or hives, but anaphylaxis, which is life threatening, is also a possibility.
Anaphylaxis may include symptoms that involve the skin, nose, mouth, or gastrointestinal tract, as well as difficulty breathing and reduced blood pressure. This needs to be addressed as a medical emergency and 9-1-1 should be called immediately.
Strict avoidance and reading food labels is the only form of managing food allergies. Thankfully, reading labels for hidden sources of egg has become much easier since the Food Allergen Labeling and Consumer Protection Act (FALCPA) went into effect in January of 2006. This act requires the top eight allergens, which includes egg, to be declared on all product labels in simple terms within the ingredient statement. Still, educating yourself on the unexpected sources where you may find these allergens is another way to prevent exposure and/or a reaction.
Avoid foods that contain eggs or any of these ingredients:
Eggs are sometimes found in the following:
Unexpected sources of egg:
Individuals with an egg allergy should also avoid eggs from duck, turkey, goose, quail, etc., as these are known to be cross-reactive with chicken eggs.
While the whites of an egg contain the allergenic proteins, a person with an egg allergy should avoid all eggs completely.
When it comes to cooking or baking with egg alternates, experiment with some of the following substitutions for a single egg. These work well when baking from scratch and when 1 to 3 eggs are needed.
The following resources are available to Gordon Food Service customers by logging onto Gordon Experience:
Additionally, allergen information can be found in the following areas:
Not a customer? Learn more about our food safety tools and resources.