Updated September 2024
Egg allergy is one of the most common food allergies in childhood, affecting about 9% of infants up to the age of 12 months. By six years of age only 1.2% of children still have an egg allergy.
Most children, even those who have had severe reactions, eventually outgrow their egg allergy, although some may not outgrow it until their teen years. A very small number of adults have egg allergy.
Some people with egg allergy can have egg that is baked or cooked in muffins, cakes or biscuits. Speak to your allergy specialist about whether you can eat baked or cooked egg.
Most people with egg can tolerate egg lecithin.
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What foods and products contain egg?
Avoidance of egg is important if you have an egg allergy. Egg can be found in many foods and as an ingredient in many products such as a binder or thickener. Download our food allergen card to your phone or print and place on your refrigerator at home. This allergen card contains examples of the foods and products that may have egg.
People with egg allergy should always check vegan products and not assume that they are safe. Vegan products do not have to be ‘egg free’ and may contain unintended egg through cross contamination.
REMEMBER: You cannot tell what ingredients foods contain by looking at them, smelling them or tasting them. ALWAYS read labels when eating packaged food and when eating out, ALWAYS tell people preparing and serving food you have a food allergy. ASK about food content after you have told them about your food allergy.
To make eating out a little easier, A&AA has developed a chef card (see below). You can write or print your allergens on the card. When telling the wait staff at a cafe or restaurant about your allergies, hand over your chef card and ask it to come back with your specially prepared meal.
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