It’s World Egg Day this Friday! And though we love eggs, we also know that they’re one of the 14 Major Allergens. So this year celebrate World Egg Day and be allergy aware with our cheat sheet that’ll tell you everything you need to know….
What is an egg allergy?
An egg allergy occurs when the sufferer’s body misidentifies certain egg proteins as harmful. For many of those with an egg allergy, the allergic reaction is triggered by the proteins in the white only, though there are some people who are allergic to both the yolk and the white.
How common is it?
Egg is the third most common food allergy behind milk and peanuts. As many as 2 percent of children are estimated to be allergic to eggs.
What does an egg allergy look like?
Many symptoms triggered by an egg allergy are of a respiratory nature and similar to those of asthma – nasal congestion, coughing, wheezing, chest tightness and shortness of breath. Sufferers might also experience cramps, nausea, vomiting and a runny nose.
What are other names for egg on food labelling?
Albumin, Globulin, Lecithin, Lysozyme, Ovalbumin, Ovovitellin – if an ingredient begins with ‘ova’ you can be certain it contains egg. ‘Emulsifier’ is another word that should warrant further investigation (and if in doubt, err on the side of caution).
What common foods are eggs found in?
Many baked goods and desserts – cakes, tarts, meringues, waffles, pancakes, crêpes, egg custard, crème brulee, crème caramel, ice cream, mousse, marzipan and lemon curd.
Sauces like mayonnaise, carbonara, hollandaise, horseradish, salad cream, tartare and occasionally gravy.
You’ll also find eggs in dishes like egg-fried rice, omelettes, Yorkshire pudding, and fresh pasta as well as some Quorn products, meat dishes and ready meals.
And bear in mind that anything with pastry is often glazed with egg.
Be aware that those who don’t eat eggs could lose out on the following nutrients: protein, iron, biotin, folacin, riboflavin and vitamins A,D,E, & B12. So either ensure you’re talking the appropriate supplements or fll your diet with foods that are naturally rich in these vitamins.
What surprising foods are eggs found in?
Eggs are used in many breaded and battered dishes and foods, including breadcrumbs. The foam on top of your coffee is another unusual place you might come across egg as an ingredient, and they can also be found in lollipops, marshmallows, sweets, wine and artificial flavourings.
What can you use instead of eggs when cooking and baking?
In cooking and baking eggs are mostly used as a binder, so other emulsifying ingredients can be used for the same purpose. These include applesauce, mashed banana, nut butters, silken tofu, and ground flaxseeds (whisk one tablespoon of flaxseeds with 3 tablespoons of water until absorbed and thickened).
Can I buy actual egg replacements that are safe for an egg allergy?
Yes, there are several egg substitutes on the market. These include Ener-G egg replacer,
Loprofin egg replacer, No-egg replacer and Loprofin egg white replacer. However, you should always check the label and ensure there are no ingredients that may trigger other allergies you might have.
If you have an egg allergy, vegan cookbooks are a great resource of safe recipes you can enjoy.