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Clinical Reference Systems: Pediatric Advisor 10.0
Egg Allergy Diet
Avoid All Sources of Egg
If your child has an egg allergy, he must avoid all sources
of egg. Eggs are used in many products. They are used in
the custard base of some ice creams and yogurts. Egg whites
are sometimes used to give pretzels, bagels, and other baked
goods a shiny outer glaze. Eggs are also used in batters to
coat foods for frying.
When eggs are used to make the glaze on baked goods, they
are often not listed on the label. Beware of shiny baked
goods! You should also avoid buying fried foods from
restaurants or vendors who don't have separate frying vats
to keep egg-battered foods separate from other foods.
Read Food Labels
Knowing how to read a food label will help you avoid
problems caused by eggs in foods.
Terms that mean the product does contain egg protein:
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albumin egg yolk ovalbumin
egg eggnog ovomucoid
egg white mayonnaise Simplesse
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Use Egg Substitutes
Fortunately, you can substitute for eggs in recipes with
good results. Substituting works fine for up to three eggs
in one recipe. Substitute one of the following for each
egg:
- 1 packet of plain gelatin mixed with 2 tablespoons of
warm water. (Don't mix the gelatin with water until you
are ready to use it, or it will set.)
- 1 teaspoon of baking powder, 1 tablespoon of water, and
1 tablespoon of vinegar.
- 1 teaspoon of yeast dissolved in 1/4 cup of warm water.
- 1 tablespoon of apricot puree.
- 1 and 1/2 tablespoons of water, 1 and 1/2 tablespoons of
oil, and 1 teaspoon of baking powder.
Provide Missing Nutrients
Just eliminating eggs does not cause any vitamin or mineral
deficiencies. One problem that may occur on a diet without
eggs is that your child might not get enough grain products
because so many are made with eggs. If you eliminate both
grains and eggs, your child might not get enough B vitamins
and iron. Because this diet is very restrictive, give your
child a daily vitamin pill. Have a dietitian check your
child's diet from time to time.
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