What is it?

Eggs that are eaten are usually laid by birds, particularly chickens. Quail, duck and goose eggs are also used

Eggs consist of a yolk and an egg white

What do I need to know?

Eggs provide protein, vitamins and iodine to our diets

Contrary to popular belief, eggs are not classed as dairy as they do not contain milk

Egg allergy is common in children and is estimated to affect 2 in 100 children in the UK (British Society for Allergy and Clinical Immunology – BSACI 2010)

Egg allergy is rare in adults and is estimated to affect 1 in 1000 adults in the UK (BSACI 2010)

People can be allergic to raw and runny (undercooked) egg only and this is more common than being allergic to all types of egg (i.e. raw, runny and fully cooked)

Allergy UK (2015) states that many people with an egg allergy can tolerate well-cooked and baked egg, such as in biscuits and plain cakes. This must ALWAYS be tested under specialist medical supervision as the reaction to cooked egg can be very severe if the person is allergic to it

Children usually outgrow an egg allergy (Anaphylaxis Campaign 2015)

Since November 2005 the law states that companies need to specify egg in pre-packed foods (Food Standards Agency 2016)

What are the symptoms?

  • Can be fatal (anaphylaxis)
  • Breathing difficulties (especially if asthmatic)
  • Swelling of the face, mouth and/or throat
  • Abdominal pain
  • Vomiting
  • Nausea

What should I avoid?

Anything that has a label which specifies:

  • Egg powder
  • Eggs (from all birds) – dried, frozen or pasteurised
  • Egg lecithin (E322)
  • Egg proteins (albumin, ovalbumin, globulin, ovoglobulin, livetin, ovomucin, vitellin, ovovitellin, apovitellenin, ovomuciod, phosvitin)
  • Egg white
  • Egg yolk
  • Lysozym

Other egg-containing products:

  • Egg glaze
  • Batter
  • Egg custard
  • Egg fried rice
  • Hollandaise sauce
  • Mayonnaise
  • Omelette
  • Pancakes
  • Scotch pancakes
  • Sweets (some – e.g. Chewits)
  • Tortilla
  • Yorkshire puddings

What should I check?

  • Alioli
  • Biscuits
  • Bread and butter pudding
  • Breadcrumbed foods (as used to stick)
  • Cakes
  • Cheese (some)
  • Chocolate bars
  • Cocktails, e.g. egg nog
  • Crème caramel
  • Crepes
  • Flans
  • Fondant icing
  • Gravy granules
  • Horseradish sauce
  • Ice-cream (some)
  • Lemon curd
  • Marshmallow (e.g. homemade)
  • Marzipan
  • Meat dishes
  • Meringues
  • Mousse
  • Noodles
  • Pate
  • Pasta
  • Pastry (egg glaze)
  • Pretzels
  • Processed fish
  • Processed meats
  • Puddings, e.g. tiramisu
  • Quiche
  • Quorn products
  • Royal icing
  • Sausages
  • Sponge fingers
  • Sorbets (some)
  • Sweets (some)
  • Tartare sauce
  • Waffles


Allergy UK (2015) 

Anaphylaxis Campaign (2015)
Clark, T, Skypala, I, Leech, S. C, Ewan, P. W, Dugué, P, Branthwaite, N, Huber, P. A. J, Nasser, S.M. British Society for Allergy and Clinical immunology (2010). Clinical & Experimental Allergy. Volume 40, Issue 8, August 2010, Pages: 1116–1129

Food Standard Agency (2016) 

Please note this information has been produced using only reliable and evidence-based (where possible) sources. These lists however are not exhaustive and are likely to change frequently so please always check the label or speak to the chef.

Version 2.0 Produced April 2016 Review date April 2018