If you are allergic to eggs, you need to be able to read an ingredient label and know the various names used to describe eggs or egg components. Doing so can help prevent a potentially harmful allergic reaction.
Egg allergy is the second most common food allergy behind milk. While most children will outgrow an egg allergy by the time that they are five, some people will continue to be allergic or have an intolerance well into adulthood.
Other Names for Egg
Not every product containing eggs will list “egg” in the ingredient list. Some will refer to parts of the eggs, such as the white or yolk, or components derived from them.
Other names for egg include:
AlbuminApovitellin (contained in egg yolk)Dried egg solidsGlobulinLivetin (contained in egg yolk)Lysozyme (contained in egg white)Ovalbumin (contained in egg white)OvoglobulinOvomucinOvomucoid (contained in egg white)Ovotransferrin (contained in egg white)Ovovitelia (contained in egg yolk)Ovovitellin (contained in egg yolk)Powdered eggsSilici albuminateSimplesse (a fat replacement)Vitellin (contained in egg yolk)
Not all people with an egg allergy will be allergic to all of these ingredients. Some may experience mild symptoms or no symptoms at all. Others with a severe egg allergy may be sensitive to all or most of these ingredients.
Foods That Contain Egg
Not all of these foods will contain egg all of the time, but you should be wary of them and read the ingredient list carefully before buying:
Artificial crab meat: Also known as surimi, which often contains albumin as a binder Baked goods: Which often contain egg as an ingredient, binder, emulsifier, or aerating agent Baking mixes: Often contain powdered eggs Battered foods: Often made with an egg-based batter Breaded foods: Used egg to bind the breadcrumbs to the food Consommé: Uses egg white to clarify the broth Custards and puddings: Usually made with whole eggs or egg yolks Egg substitutes: Made with egg whites French toast: Made with egg and milk Hollandaise sauce: Made with egg yolks Ice cream: Often made with an egg-based mixed Marshmallow: Made with egg whites Marzipan: May contain egg whites, especially if home-made Mayonnaise: Made with egg yolk Meatballs and meatloaf: Typically made with egg as a binder Meringue or meringue powder: Made from beaten egg whites Nougat: Made with beaten egg whites Pancake mixes: Often made with powdered eggs Pasta: Most typically made with whole egg Protein shakes: Typically made with egg white powder Salad dressing: Mainly those make with mayonnaise like Russian dressing and Caesar salad dressing Soufflés: Made with beaten egg and often a base mixture made of egg yolks Soups: Like eggdrop soup and avgolemono that contain beaten egg Specialty coffee drinks: Mainly those with foamy toppings like cappuccino that may include egg whites or egg white powder
Additives That Contain Egg
Some food additives contain egg. Contact the manufacturer to determine if any of the following are made with egg :
Artificial flavoring Lecithin (used to help bind or emulsify food) Natural flavoring
Egg in Vaccines
Some vaccines contain egg protein, like the measles, mumps, and rubella (MMR) vaccine. According to the American Academy of Pediatrics, it is safe to give this vaccine to egg-allergic individuals.
The flu vaccine also contains small amounts of egg. Even so, the American Academy of Allergy, Asthma, and Immunology (AAAAI) advises that all flu vaccines can be safely administered to egg-allergic individuals.
With that said, people with a severe egg allergy should get the flu vaccine at their primary care provider’s office or an allergist’s office so that treatment can be administered in the event of an adverse reaction.
There are also two flu vaccines that do not involve egg in their manufacture and are entirely egg-free:
Flublok Quadrivalent: Licensed for use in adults 18 and olderFlucelvax Quadrivalent: Licensed for use in people 4 years and older
A Word From Verywell
It is nearly impossible to completely separate the egg yolk from the egg white, so if you know you’re allergic to one component of egg but not the other, you’re better off avoiding the whole egg. Cross-contamination is difficult to avoid during food preparation and may pose harm if you have a severe allergy.
Likewise, be careful at salad bars, all-you-can-eat buffets, ice cream parlors, or any food establishment where utensils are switched between items as this increases the risk of cross-contamination.
