Other than avoiding eggs and food products that list eggs on their labels, there are several names for egg protein that you should watch out for, when reading the labels:
Albumin
Egg (white, yolk, dried, powdered, solids)
Egg substitutes such as Egg Beaters
Globulin
Lecithin
Lysozyme
Ovalbumin
Ovovitellin
Foods that generally contain eggs:
Aioli
Baked goods – Bread, cakes, rolls, scones, croissants, etc.
Béarnaise sauce
Breaded foods (often dipped in eggs before dipping in breadcrumbs)
Custard
Canned soup
Casseroles
Eggnog
Energy bars
Hollandaise sauce
Ice cream
Fresh pasta
Malted beverages
Mayonnaise
Meringue
Protein shakes or liquid meal substitutes
Protein powders
Pudding
Quiche
Salad dressing
Simplesse™
Tartar sauce
Meatballs or meatloaf
Rémoulade
The good news about this type of allergy is that 70% of people who are allergic to eggs, can eat eggs in baked goods without reacting. This is because eggs cooked in this manner reach higher temperatures, which destroys the protein enough for the allergens antibodies to overlook them!
A good idea is trying a muffin or some a piece of cake. When doing this be extra aware of how you feel afterwards or later on that day, in comparison to a day in which you did not eat eggs. It has been found that the people who were allergic to eggs and were also eating the baked goods, experienced an improvement in their egg allergy, as if the baked goods had helped them build an immune system against the eggs!
Sincerely,
Dr Paul Smith & Team
Source: