Egg and allergens in products

Egg allergy is common in young children, but more than half the children affected grow out of this allergy by age 3. Egg can cause anaphylactic reactions in some individualsIngredients to avoid if you are allergic to egg.

Egg products

Albumen
Apovitellin
Avidin
Dried eggs
Egg
Egg solids
Egg substitutes
Egg white
Egg white solids
Egg yolk
Flovoproteins
Glaze (on baked goods)
Globulin
Imitation egg product
Livetin
Lysozyme
Meringue mix
Ovalbumin
Ovglycoprotein
Ovomucoid
Ovomuxiod
Powdered egg
Products which might contain egg include:

Baked products
Battered foods
Biscuits Cakes – such as sponge cake
Confectionery
Crumbed foods
Custards
Doughnuts
Drink mixes
Frittatas
Fritters
Frozen desserts
Glazed foods
Icing on cakes – royal icing for example
Macaroons
Malted drinks
Marzipan
Marshmallow
Mayonnaise
Meat loaf / hamburgers
Meringue
Mousse
Omelettes
Pastries
Pavlovas
Quiche
Quick breads
Rissoles
Salad dressings
Sauces (eg Hollandaise)
Soufflés
Soups

Lysozym (produced from egg) used in wine, and albumin (produced from egg) used as fining agent in wine and cider are unlikely to trigger adverse reactions.

However, Lysozym used for other purposes may trigger adverse reactions.

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