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Introduction 

Eggs are one of the most common foods to trigger allergic symptoms in babies and young children. Most children with an egg allergy will start to outgrow it by the time they go to school. In some cases, it will persist into later childhood or in rare cases, adulthood; egg allergy can occasionally develop in adult life.

An egg free diet involves the complete avoidance of eggs and foods containing the following ingredients:

Dried egg

Egg white

Egg yolk

Globulin

Egg albumen

Pasteurised egg

Livetin

Frozen Egg

Egg lecithin (E322)

Whole egg

Ovoglobulin

Lysozyme

Examples of manufactured foods which may contain egg: 

Angel cake

Fish fingers

Some bread

Bearnaise sauce

Fish in batter

Soufflés

Cake icing

Hollandaise sauce

Sponge cake

Custard

Lemon curd

Lemon curd

Egg noodles

Mayonnaise

Egg pasta

Most biscuits

QuornTM

 

‘May Contain items'

If an item is labelled as ‘may contain’, even if the product is egg-free, it may be accidentally contaminated if made in a factory that also handles egg-containing products. Trace amounts of egg could still cause reactions if someone is sensitive; therefore, it is important to always read the labels. 

Egg Avoidance

In the European Union (EU) ingredients lists on food labels must clearly emphasise (for example in bold or highlighted) whether they contain any of the 14 most common allergens.  

One of these 14 foods that must be labelled is EGG. Outside of the EU food labelling laws will be different it is important to check ingredients carefully, especially where food has been imported from outside of the EU or when eating out whilst on holiday.

Some unpackaged foods may have been cross-contaminated, so if you are unsure, avoid them. All supermarkets should provide a list of their egg free products, ask at the Customer Services Desk or check their websites.

For up-to-date information contact: 
 
The Anaphylaxis Campaign             
Tel: 01252 2546100            
www.anaphylaxis.org.uk            
 
Allergy UK
Tel: 01322 619898
www.allergyuk.org

Suppliers of Egg Free Products

Goodness Direct
Tel: 0871 871 6611 
www.goodnessdirect.co.uk
 
The Egg Free Cake Box (specialise in egg free/vegan cakes)
www.eggfreecake.co.uk
 
Fair Foods (Vegan Catering)
01884 34974 or 07796 774200
www.fairfoods.org.uk

Rolls, Buns, Baps

Egg wash or glaze is commonly brushed onto the surface of rolls, buns or baps as well as bread, cakes and pastry used in puddings (e.g. apple pie). This is done to give a shiny appearance or to serve as an adhesive to attach other items to the surface of the product (e.g. sesame seeds to a burger bun).

Eggs of Other Birds

Having an egg allergy (hen’s eggs) is likely to mean that you are very likely to be allergic to eggs from other birds like duck, goose, quail so will also need to avoid these too. 

Eggs are not dairy foods. If your child has only been advised to avoid egg, you can drink cows’ milk and products made from it.

Chicken

Egg allergy/intolerance is not a reason to avoid eating chicken.

Lecithin (E322)

Most lecithin comes from soya beans, but if this is not stated on food packaging, the food should be avoided.  Egg lecithin is sometimes used by the pharmaceutical industry and a pharmacist would be able to advise on its presence in any drugs.

'May Contain’ Labels

Some food labels say ‘may contain eggs’ This means that although eggs are not deliberately added to the food the manufacturers cannot guarantee that the product does not contain small amounts. If you have an egg allergy these food products should be avoided.

Egg Challenge

Many children grow out of intolerances as they get older. Your doctor or dietitian will suggest that egg is reintroduced into your child’s diet at some stage and will provide you with the necessary instructions.

If there is a possibility that your child may react severely, it will be recommended that the challenge is given under hospital supervision. Some children require a life-long egg free diet

Publications

Allergy Free Cookbook by Alice Sherwood, DK Books  
ISBN 978 1 4053 1260 8

Other Useful Websites

https://www.allergyuk.org/information-and-advice
 
https://www.nhs.uk/conditions/food-allergy/causes/

Some Tips on Baking

Egg Substitutes

  • Orgran ‘No Egg’ - www.orgran.com
  • PK Foods Egg Replacer (PK Foods)
  • Chia seeds
  • Aqua faba (chickpea water)
  • Beetroot 

Recipes can be easily adapted using egg replacers or other ingredients such as apple sauce, chia seeds or bananas:

Egg free mayonnaise and other egg free products are now widely available in supermarkets, health food shops and online.

 

Contact us

If you have any queries relating to this information, please contact the Dietetics service.

About this information

Service:
Dietetics

Reference:
DT/085

Approval date:
22 May 2026

Review date:
1 May 2029

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Important note 

This page provides general information only. It is developed by clinical staff and is reviewed regularly every 3 years for accuracy. For personal advice about your health, or if you have any concerns, please speak to your doctor.