Egg allergies

Egg allergies
Egg allergies

Although egg allergy usually disappears by the age of 5 or 7, some people have it for life. It is therefore essential to learn to rub shoulders with it while eliminating its dangers…


Egg allergy is caused by the immune system's reaction to ingesting egg protein.

And although the egg white causes a more severe reaction than the yolk, allergy sufferers should avoid the whole food. Perfectly separating the yolk from the white is practically impossible. And it only takes a tiny amount of the allergenic protein to cause a major allergic reaction…

What are the symptoms?

Symptoms usually occur within minutes of the egg being eaten. However, it is also possible for reactions to appear 2 to 4 hours after ingestion. Here are the most common symptoms:

  • nausea, vomiting;
  • cramps;
  • diarrhea;
  • tingling sensation in the mouth;
  • rashes and redness;
  • itching, hives, eczema;
  • runny nose, sneeze;
  • difficulty breathing, coughing, wheezing;
  • irritated and watery eyes.

Only a doctor or allergist can diagnose an egg allergy. If you think you are allergic (you or someone close to you), consult without delay.

If an egg allergy is confirmed, it is advisable to consult a dietitian for additional information on food allergies and to help you make the necessary good food choices. Eliminating unnecessary foods can compromise your he alth.

At what age can my child start eating eggs?

If your family has food allergies, ask your doctor or an allergist.

If no one in your family has a food allergy, do the following following: around the age of 8 or 9 months, offer your child cooked egg yolkand, around the age of one year, give him some cooked egg white. His immune system will then be ready to accept them. Start with a small spoonful of cooked egg yolk each day. Then gradually increase to three egg yolks per week.

Allergic to eggs: what to do?

Food allergies have only one effective treatment: avoidthe consumption of the allergenic protein. In addition to eggs, it is therefore essential to eliminate foods and products that are notfoods that contain them.

To recognize them, carefully read the list of ingredients displayed on food packaging. In most cases, the words " ovo" or " albumin" (e.g., "ovomucin" or "silico-albuminate") indicate that the food contains egg protein.

Other wordsmay also indicate the presence of egg in the product:

  • Egg Nog
  • Lecithin
  • Lysozyme
  • Simplicity
  • Egg Beaters
  • Vitellin

Foods that contain or may contain eggs:

Doughnuts, cookies, candies (creamy chocolate center), pancakes, cakes, waffles, French toast, breads, buns, dessert mixes. Consommés.

Ice cream, icing, custard, nougat, marshmallow, sorbet, gelatin-based desserts.

Orange Julep®.

Caesar salad dressings, béarnaise, hollandaise, Newburg, tartare.

Vinaigrettes (certain categories).

Chinese dumpling soup, noodle soup. Some root beer sodas.



Pretzels, bagels and some other foods can be glazed with egg yolks. Some foods use egg yolk as a foaming agent: beer, latte, cappuccino.

Some non-food items may also contain eggs:

Some anesthetics (Divipran andPropofol).

Certain (flu) vaccines.

Certain paints.

Egg shells used in crafts.

Egg-based shampoos. Some laxatives.

And the chicken in there?

With a few rare exceptions, someone with an egg allergy can eat chicken without any problem. Unlike humans, the immune system does not make the connection between the egg and the chicken.

Eating out

At a restaurant, the local bakery or at a friend's house, don't hesitate to ask if eggs have come into contact with food at any stage or another of their preparation. However, be careful, because it is quite possible that we will not be able to provide you with adequate information.

Forget about buffets, foods coated in batter or fried in the same oil as other foods. Beware of

fast-food restaurants (fast food), because many use eggs in the preparation of certain foods: hamburgers, cheese sticks, chicken nuggets, fries and pizza dough. At school or work, make sure everyone

knows about your allergy. And don't accept food from your colleagues. If your child is allergic, teach him not to share his food with his friends. And tell those around you what to do if an allergic reaction occurs (epinephrine).

Cook breads and pastries withouteggs

Did you know that it is possible to replace the eggs used in the preparation of bread and pastries? Replace each egg in a recipe with one of the following mixes:

5 ml (1 tsp) baking powder

25 ml (1 tbsp) water25 ml (1 tbsp) d 'oil or vinegar

1 packet of unflavoured gelatin30 ml (2 tbsp.) hot water
½ medium mashed banana
60 ml (1/4 cup) apple or plum puree
60 ml (1/4 cup) soft tofu
60 ml (1/4 cup) soy milk

For best results, use these substitutes for recipes that only call for one or two eggs. Commercial egg substitutes can also be very useful (Kingsmill, Celimix, Brand and Ener-g).

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