Eggs are included in the top 8 allergens and are more common among young children who seem to outgrow the IgE reaction as they age. Some people may also develop a non-IgE immune response to eggs which may show up in eczema.
If you suspect a delayed egg allergy, try eliminating them for a week and then add them back during one meal and wait.
Egg allergy is one of the most common food allergies in infants and young children. The great majority is not life-threatening and management involves exclusion of egg from the diet and regular review with the expectation that the majority of children will outgrow the allergy by school age. Judgment is required as to when the dietary elimination of egg is no longer required. This decision may be helped by demonstrating loss of sensitivity by skin prick or specific IgE testing and in some cases a supervised food challenge. Particular issues in management arise with more severe, potentially life-threatening reactions, with immunization with vaccines prepared in eggs, with the diagnosis of egg hypersensitivity as a cause of delayed exacerbations of eczema which can be non-IgE mediated, and in deciding whether a child can be allowed to ingest small amounts of cooked egg through egg-containing foods while continuing to avoid raw egg or larger amounts of whole egg. Cases which illustrate these issues are presented.
Tips for Managing an Egg Allergy
Baking For each egg, substitute one of the following in recipes. These substitutes work well when baking from scratch and substituting 1 to 3 eggs.
1 tsp. baking powder, 1 T. liquid, 1 T. vinegar
1 tsp. yeast dissolved in 1/4 cup warm water
1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder
1 packet gelatin, 2 T. warm water. Do not mix until ready to use.
Some Hidden Sources of Egg [/*]
Eggs have been used to create the foam or milk topping on specialty coffee drinks and are used in some bar drinks.
Some commercial brands of egg substitutes contain egg whites.
Most commercially processed cooked pastas (including those used in prepared foods such as soup) contain egg or are processed on equipment shared with egg-containing pastas. Boxed, dry pastas are usually egg-free, but may be processed on equipment that is also used for egg-containing products. Fresh pasta is sometimes egg-free, too. Read the label or ask about ingredients before eating pasta.