With an egg allergy, the immune system reacts to egg proteins such as ovalbumin or ovomucoid. Even tiny amounts can trigger reactions – from skin rashes to anaphylactic shock. Since egg is an ingredient in many processed foods, carefully checking labels is essential. Here you can see which foods are safe with egg allergy and which you should avoid.
With Egg Allergy, 668 foods are currently allowed and 27 foods are not recommended. Check all foods in the interactive tool above.
All foods without egg components are allowed: fruits, vegetables, meat, fish, rice, potatoes, egg-free pasta, bread (without egg), and many dairy products. Check the ingredient list on processed foods.
Eggs are found in baked goods, pasta, breading, mayonnaise, dressings, ice cream, many sauces, marzipan, nougat, and some sausages. Watch for terms like albumin, lysozyme, ovalbumin, ovomucin, lecithin (E322), and emulsifier.
Applesauce (60g per egg), mashed banana, ground flaxseed (1 tbsp + 3 tbsp water), chia seeds, silken tofu, or commercial egg replacer powders are good alternatives. The choice depends on the recipe.
In children, egg allergy disappears in many cases by school age (60-70%). In adults, spontaneous remission is less common. Regular allergological check-ups can detect any tolerance development.
Most modern vaccines contain only traces of chicken egg protein and are considered safe. MMR and flu vaccinations can generally be administered without problems with egg allergy. Discuss this with your doctor to be safe.
Quail eggs and other bird eggs contain similar proteins to chicken eggs and are frequently also not tolerated with egg allergy. Cross-allergy is likely but should be individually assessed.