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Resources & Information

Egg allergy is estimated to affect approximately 1.5 percent of young children. But it’s also a food allergy that is one of the most likely to be outgrown over time. Most allergic reactions associated with egg involve the skin, but anaphylaxis also can occur. Allergic reactions to egg are mostly IgE-mediated (involving IgE antibodies).

Baking

For each egg, substitute one of the following in recipes. These substitutes work well when baking from scratch and substituting one to three eggs.

  • 1 tsp. baking powder, 1 T. liquid, 1 T. vinegar
  • 1 tsp. yeast dissolved in 1/4 cup warm water
  • 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder
  • 1 packet gelatin, 2 T. warm water

Do not mix until ready to use.

Some Hidden Sources of Egg

  • Eggs have been used to create the foam or milk topping on specialty coffee drinks and are used in some bar drinks.
  • Some commercial brands of egg substitutes contain egg whites.
  • Most commercially processed cooked pastas (including those used in prepared foods such as soup) contain egg or are processed on equipment shared with egg-containing pastas. Boxed, dry pastas are usually egg-free, but may be processed on equipment that is also used for egg-containing products. Fresh pasta is sometimes egg-free, too. Read the label or ask about ingredients before eating pasta.
  • Egg wash is sometimes used on pretzels before they are dipped in salt.