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Eggs

(May 2017)

Foods and ingredients to avoid if you are allergic to egg:

  • Albumen or albumin
  • Apovitellin
  • Avidin
  • Egg (e.g. whole, dried, powdered, solids, white, yolk)
  • Egg noodles
  • Egg substitutes
  • Flavoproteins
  • French toast
  • Frittatas
  • Fritters
  • Globulin
  • Imitation egg product
  • Livetin
  • Lysozyme
  • Macaroons
  • Meringue, Meringue mix
  • Omelette, soufflé
  • Ovalbumin
  • Ovomucin
  • Ovomucoid
  • Ovovitellin
  • Pavlova
  • Quiche
  • Silica albuminate
  • Vitellin

Check the labels on the following foods to see if they contain egg and if they do, avoid them:

  • Asian dishes (e.g. fried rice)
  • Baked goods (e.g. biscuits, cakes, croissants, doughnuts, pastries, tarts)
  • Battered foods
  • Confectionery, chocolate
  • Crumbed foods
  • Custards
  • Dips
  • Drink mixes
  • Fish sticks
  • Glaze on baked goods
  • Ice cream, frozen desserts
  • Icing on cakes
  • Malted drinks
  • Marzipan
  • Marshmallow
  • Mayonnaise and salad dressings
  • Meat loaf, hamburgers
  • Mock or butter cream
  • Mousse
  • Pancakes, pikelets
  • Pasta
  • Puddings
  • Sauces (e.g. béarnaise, hollandaise, tartare)
  • Simplesse
  • Soups, consommés
  • Wines clarified with egg white

Egg from any type of poultry should be avoided (e.g. chicken, duck, quail).

Egg lecithin (322) is a food additive used for its emulsifying properties. It is tolerated by most egg allergic individuals.

This is not a complete or comprehensive list of ingredients to avoid but is intended as helpful information for people living with egg allergy. It is NOT meant to replace medical advice given by your doctor.

More information

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