Eggs are a common childhood allergy, and many children who have egg allergies grow out of them by age three. For some, however, a severe egg allergy can be a life-long condition.
People who are allergic to eggs from chickens may also experience reactions to the eggs from other species. This is because the proteins in eggs from chickens are very similar to those found in eggs from ducks, geese, quails and other types of birds.
ALSO KNOWN AS:
- Albumin, albumen
- Ovo (means egg), for example, ovalbumin, ovomucin, ovotransferrin
- Conalbumin
- Egg substitutes, for example, Egg Beaters
- Globulin
- Livetin
- Lysozyme
- Silico-albuminate
- Vitellin
COMMON FOOD SOURCES OF EGGS:
- Lecithin (except soy lecithin)
- Baked goods (pies, cakes, breads, icing) and baking mixes
- Baby food
- Battered and fried foods
- Cream-filled desserts, for example, custards, meringues, puddings and ice creams
- Quiche, soufflé
- Mayonnaise
- Meat products with fillers, for example, meatballs and meatloaf
- Nougats, marzipan candy
- Pasta, noodles, wonton wrapper (fresh pasta, some types of dry pasta for example, egg noodles)
- Salad dressings, creamy dressings
- Sauces, for example, Béarnaise, hollandaise, Newburg, tartar
- Alcoholic cocktails and drinks, for example, eggnog and whiskey sours
- Fish mixtures, for example, surimi (used in imitation crab and lobster meat)
NON-FOOD SOURCES OF EGGS:
- Craft materials like tempera paint
- Hair-care products
- Medications
- Some vaccines, for example, MMR (measles, mumps and rubella)