Egg Allergy

The most straightforward approach in managing any food allergy is complete avoidance of the culprit food and a plan for treatment of reactions in the event of accidental exposure. It also includes monitoring for the resolution of the allergy over time. An allergist can help you determine if your child has food allergy, develop an avoidance and treatment plan for reactions, and monitor for resolution of your child's food allergies.

You can prevent an allergic reaction by not eating the food you are allergic to. Even a tiny bite of food can cause a big reaction. You and your doctor can make a food allergy plan that includes:

Knowing how to avoid the food you are allergic to by reading food labels

• Check the ingredient label of every food you feed your child for egg. If it contains egg avoid it. 
• Egg is an ingredient in baked goods, breaded foods, cream fillings, custards, candies, canned soups, casseroles, frostings, ice creams, lollipops, marshmallows, marzipan, pastas, salad dressings, and meat-based dishes such as meatballs or meatloaf. This list is not all inclusive, so always read the ingredients of every food you feed your child. 

Telling restaurants about your food allergy if you eat out.

• Tell your server your child has egg allergy every time you eat out. 

Knowing when to get help for a reaction. 

• Follow your food allergy action plan. Always have a copy of it wherever your child goes. Make sure other care providers such as teachers, babysitters and relatives are familiar with the plan. 

Having an epinephrine auto-injector with you at all times.

• Be sure you and all of your child's caregivers know how to use your child's auto-injector.
• Make a note of when your child's auto-injector expires.

Wearing a medical bracelet can help others know about your allergy. 

Vaccines and egg allergy:

Egg allergy of any severity is not a reason to avoid the influenza vaccine. Per CDC guidelines, people with a history of egg allergy of any severity can receive any licensed, recommended, This information is of a general nature and is not intended to serve as a substitute for the advice of a physician or other qualified health care provider. and age-appropriate influenza vaccine. Those who have a history of severe allergic reaction to egg (i.e., any symptom other than hives) should be vaccinated in an inpatient or outpatient medical setting (including but not necessarily limited to hospitals, clinics, health departments, and physician offices), under the supervision of a health care provider who is able to recognize and manage severe allergic conditions.

The Yellow fever vaccine is the only vaccine contraindicated for people who have a history of a severe (anaphylactic) allergy to eggs.

The MMR vaccine is also safe for patients with egg allergy of any severity.

“BAKED” egg:

• Approximately 70% of children with egg allergy can tolerate “baked egg”. Heating breaks down the protein responsible for egg allergy.
• Research suggests that children who can tolerate “baked “eggs in their diet have a much better quality of life and may outgrow their egg allergy more quickly.
• Speak to your allergist before trialing baked egg products at home.
• Your provider may choose to leave “baked” egg in your child’s diet if he or she is already tolerating baked egg.
• If your child hasn't tried baked egg, an allergist may schedule a time to eat it in the allergy clinic. This is called a food challenge.
• Baked egg is egg cooked into a baked good mixed with some type of flour for 20-30 minutes at 350 degrees or more. It must be baked throughout and not wet or soggy in the middle. It should not contain no more than two eggs per recipe batch.
• Baked egg in the form of store-bought baked goods with egg listed as the 3rd ingredient or further down can often be tolerated too. [Remember to check labels for other allergens your child may be avoiding.]
• You cannot bake an egg in the oven and then feed it to your child. Baked egg refers only to egg baked into a baked good.

Foods to continue to avoid:

• unbaked egg
• baked goods with eggs listed as the first or second ingredient
• Caesar salad dressing
• frosting, icing, ice cream if egg is listed
• mayonnaise
• meringue
• quiche
• custard
• hard-boiled eggs, scrambled eggs, poached eggs
• egg noodles
• French toast, pancakes, & homemade waffles

Baked Egg alternative:

If you child does not tolerate baked egg, you make use the following recipe to make baked goods for your child:

For each egg, one of the following may be substituted in recipes: 

1. 1 tsp baking powder, 1 Tbsp water, 1 Tbsp vinegar
2. 1 tsp yeast dissolved in ¼ cup warm water
3. 1 Tbsp apricot puree
4. 1½ Tbsp water, 1½ Tbsp oil, 1 tsp baking powder
5. 1 packet gelatin, 2 Tbsp warm water (do not mix until ready to use)

For an updated list of further information, call FARE at 1-800-929-4040 or visit their website at http://www.foodallergy.org/