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How to Live With An Egg Allergy

Individuals with egg allergy may find it difficult to go grocery shopping, as they have to check every label for egg content. There are so many items that have egg that are not commonly thought of as having egg in them. When cooking and baking you need to be careful to use egg substitution in your recipes. Vaccines pose a concern regarding those who have a family history of egg allergy or those who are known to have egg allergy.

Vaccines:

Children need to receive a MMR shot as part of their normal childhood vaccination schedule and it was once thought that receiving this would be harmful for those with egg allergy; that is incorrect as the medical community and the American Academy of Pediatrics (AAP) and scientific evidence points to the conclusion that it is safe for those allergic to egg even those with anaphylactic reactions to egg to receive this shot safely. You should however speak with your doctor before receiving a flu shot as influenza vaccine are grown on egg embryos and may contain a small portion of egg protein. The Center for Disease Control (CDC) has recommended that all individuals age 6 months to 23 months are at risk for flu and should be vaccinated. Your pediatrician should be consulted if you have a family history of egg allergy.

The intranasal influenza vaccine contains egg protein and should not be taken by individuals with egg allergy.

Substituting for egg in recipes:

If you are baking or cooking and have a family member allergic to eggs you can substitute the following when the recipe calls for between one and three eggs:

1 tsp. of baking powder, 1 tablespoon of liquid (water or fruit juice), and 1 tablespoon of vinegar

Or

1 tsp. of yeast dissolved in 1/4 cup of warm water

Or

1 1/2 tablespoon of water, 1 1/2 tablespoon of oil, and 1 tsp. of baking powder

Or

1 packet of gelatin, 2 tablespoons of warm water. When using this substitute do not mix until you are ready to make up the recipe.

Hidden Egg in Products:

When shopping be especially mindful of the following hidden sources of egg so that you can avoid these products:

Specialty coffee drinks and also specialty bar drinks. Eggs are used to create the foam in these drinks.

There is egg white in some of the commercial brands of egg substitutes, so read the label, do not be fooled by the fact that they are advertised as "egg substitutes", they can still contain egg.

Commercially processed cooked pastas usually contain egg or they may have been processed on equipment that was used to prepare pasta that contained egg.

The boxed, dry pastas are usually egg-free, but may still have been processed on equipment that was used for egg-containing products.

Fresh pasta is usually egg-free.

Always read pasta labels for egg content.

Allergic Reactions:

A person with an egg allergy who accidentally ingests a food item containing egg or egg protein; they may react in the following manner:

They may develop red, bumpy rashes called hives on any skin area, eczema, a general redness of the skin or swelling around the mouth.

They may have belly cramps, diarrhea, vomiting or nausea.

They may develop a runny nose, or itch, watery eyes.

They may start to sneeze.

They may start to cough or wheeze.

If they have a severe reaction to the ingested egg, they may have an anaphylaxis reaction, which could result in the swelling of the mouth, throat and airways leading to the lungs resulting in difficulty breathing, a dangerous drop in blood pressure, they may pass out and be in shock. This type of severe allergic reaction can lead to death.

It is important that those who live and work around a person with egg allergy be aware of the allergy and the above responses so that emergency help can be called for when it is needed.