Egg Free

An allergy to hen’s eggs, either the yolk or the white, is most common in children – indeed it is the second most common allergy in children, after cow’s milk, though in 50% of people it is grown out of by 17 years of age.

It is usually the white of the egg that contains the allergen protein, but as it is virtually impossible to prevent it passing between the membranes within the egg, the whole thing must be avoided. Additionally, some vaccines can contain eggs or egg products – always tell your doctor of any allergies before receiving shots.

Symptoms of egg allergies include, but are not limited to, excema; itchy, watery eyes; nausea; abdominal pains; vomitting; diarrhea; problems with airways such as wheezing, coughing, etc; and Angioedema (swelling of the lips, tongue or face).

As always, if you suspect you have an allergic reaction to eggs, be sure to see your GP, as he or she will give you the advice and information you need.

Some sample foods and what type of egg could be found in them:

Well-cooked egg

Cakes

Biscuits

Dried egg pasta

Prepared meat dishes and sausages containing egg

Fresh egg pasta boiled for over 10 minutes

Egg glaze on pastry

Sponge fingers

Loosely cooked egg

Meringues

Lemon curd