Egg allergy is one of the most common cause of food allergies in children. Overall, egg white is more allergenic than egg yolk – but egg allergic patients usually are sensitive to both parts of the egg. Some egg allergic individuals are able to tolerate very small amounts of eggs in baked goods, while others will react to trace amounts
of eggs. Egg proteins have been detected in breast milk.
Overall, it appears that the majority of people with cow's milk allergy will outgrow their food allergy, but it can take many years. According to a study published in 2007 in the Journal of Allergy and Clinical Immunology, egg allergy resolved in 11% of children at age 4, in 41% by 8 years of age, in 65% by age 12, and in 82% by 16 years of age. It is thus important to re-appraise food allergies periodically with a board certified allergist to safely determine if the allergy has gone away.
Currently, the only effective treatment for egg allergies is avoidance. Research is ongoing to determine whether allergy shots or allergy drops (sublingual immunotherapy) may be of benefit.
Avoid foods that contain:
These foods may contain eggs
Be careful! Some egg substitutes actually contain eggs. For example, Egg Beater is made from egg whites. Make
sure you read the food label careful before using a product.
One totally egg free substitute which works well is called
Ener-G egg replacer. It can be purchased directly from ener-g.com or you may find it at your local health store.
You can make your own egg substitute:
Each of the following is equal to 1 egg:
The alternatives above work well for recipes requiring 2 eggs or less, but may not work well for recipes which require more than 2 eggs (such as quiche). In these instances, you can try replacing each egg with 4 tablespoons of pureed silken tofu and 1 teaspoon of baking powder.