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Guidelines for Managing Food Allergies: Egg Allergies

ID

FST-195NP

Authors as Published

Authored by Joell Eifert, former Extension Specialist, Food Science and Technology, Virginia Tech; Abigail Villalba, former Extension Specialist, Virginia Seafood Agricultural Research and Extension Center; and reviewed by Associate Extension Specialist, Department of Food Science and Technology, Virginia Tech. First published February 2021, last reviewed February 2026.

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.)

Foods or ingredients to AVOID if allergic to eggs

  • 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 the 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

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Publication Date

February 2, 2021

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