Virginia Tech® home

Guidelines for Managing Food Allergies: Egg Allergies

ID

FST-195NP

Authors as Published

Joell Eifert, Extension Specialist, Food Science and Technology, Virginia Tech; Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers. Foods or ingredients to AVOID if allergic to eggs: (This is not an exhaustive list.)

Albumin
Binder 
Baked goods
Breaded/Battered Foods 
Coagulant
Custards
Eggs (whole egg)
Egg noodles 
Egg whites 
Egg yolks 
Emulsifier
Globulin

Lecithin
Livetin 
Lysozyme 
Mayonnaise 
Meringues 
Ovalbumin 
Ovamucin 
Ovovitelin 
Pasta (fresh) 
Powdered egg
Salad dressings (some)
Vitelin

Baking substitutes (per egg) and include:

Baking powder (1/2 tsp) 
Potato starch (2 tbsp) 
Mashed potatoes (1/4 cup)
Canned pumpkin or squash (1/4 cup) 
pureed prunes (1/4 cup)
Ground flaxseed in water
        (1 tbsp flaxseed in 3 tbsp water)

tofu (1/4 pureed tofu) 
water + oil + baking powder
         (2 tbsp/1 tbsp/2 tsp)
agar powder (1 tbsp plain agar powder in 1
         tbsp water, whipped, chilled then whipped
         again)

Substitutes:

Arrowroot powder as binder

Baking powder (1/2 tsp for each replaced egg)

Egg Replacer

Pasta (dried) – Check to be sure no egg is in ingredient list

Tofu – for pudding-like texture (can also be “scrambled”)

Alternative food sources that provide important nutrients if avoiding eggs:

Protein: meats, poultry, fish, dairy products, dried beans, nuts and legumes.

Vitamin A: meats, fortified milk and margarine, yellow/orange and green leafy vegetables and fruits


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law

Publication Date

February 2, 2021