Egg allergy: What foods should be avoided?
If you have an egg allergy, then you know how important it is to avoid foods that contain eggs. Eggs are a common ingredient in many foods, so it can be difficult to know which foods to avoid. In this article, we will discuss the most common foods that contain eggs and provide a list of alternatives for each one. We hope this information will help make living with egg allergy a little easier!
What is an egg allergy?
An egg allergy is a reaction that occurs when the body’s immune system mistakenly identifies egg proteins as harmful. The symptoms of egg allergy can range from mild to life-threatening, and they usually occur within minutes or hours after eating eggs.
What foods contain eggs?
Eggs are a common ingredient in many foods, including some that you might not expect. For example, egg whites are used as a binder or thickener in soups and sauces; egg yolks contain lecithin which acts as an emulsifier for mayonnaise or salad dressing; egg whites can also be whipped up into meringue pies with fruit fillings.
The egg yolk is also used as a binding agent in baked goods like cookies and cakes, which means it’s important for anyone with an egg allergy to avoid foods that contain egg ingredients. Eggs are used in many types of recipes, so it can be hard to know what foods should be avoided if you have an egg allergy.
How to read food labels for egg content
Food labels can be tricky, especially when it comes to egg ingredients. Many times, eggs are not listed as “eggs” on the label, but they may be listed under a variety of different names. Here are some of the most common egg ingredients that you should watch out for:
- egg whites
- egg yolk
If you see any of these terms on a food label, that means the product contains eggs, and you should avoid it.
Alternatives to common foods that contain eggs
There are many alternatives to common foods that contain eggs. Here are some egg-free recipes for foods like mayonnaise and salad dressing.
Mayonnaise: you can substitute egg whites with olive oil, lemon juice, or other emulsifiers like xanthan gum. This recipe is a great alternative to traditional egg-based mayo! Mayonnaise made without eggs will keep in the fridge for up to a week.
Salad dressing: egg-free salad dressings can be made with ingredients like oil, vinegar, mustard, and honey. This recipe for eggless balsamic vinaigrette is delicious and easy to make! Salad dressings that don’t contain eggs will keep in the fridge for up to two weeks.
Baked goods: egg-free baked goods can be made with a variety of different ingredients, like ground flaxseeds, bananas, or applesauce. This recipe for vegan chocolate zucchini bread is a delicious and nutritious alternative to traditional recipes that call for eggs! Egg-free baked goods will keep in the fridge for up to four days.
Tips for living with egg allergy
Living with egg allergy may seem overwhelming at first, but there are many resources available to help you manage your diet and lifestyle. Here are some tips that can make it easier:
- Keep a food diary: write down what foods you eat each day, including any ingredients or cooking methods used.
- Make a list of egg alternatives: whether it’s egg replacers like Ener-G egg replacement powder or other recipes that don’t contain eggs.
- Ask questions at restaurants before ordering food to ensure there are no egg ingredients in what you’re eating. If possible, call ahead and ask the chef about his/her egg-free menu options.
- Read food labels carefully: egg ingredients can be hidden in many places on a product’s label, including under the “contains” section at the bottom of most packages.
- Egg allergy is more common than you might think! If you’ve been diagnosed with egg allergy and need help maintaining an egg-free diet, contact an allergist for more information and support.