Egg allergy factsheet

Introduction

Egg allergy is one of the most common food allergies in children. Egg allergy is usually found between 6 and 15 months of age when your child starts to eat solids and has eggs introduced to their diet.

By four years of age, some children will develop a tolerance to eggs, and their allergy symptoms may settle. Like any other allergy, it is important to talk to your child’s doctor before reintroducing foods that have previously caused an allergic reaction.

Some children are more at risk of having an egg allergy. Risk factors include:

a family history of allergies and asthma
having eczema
having other allergies.

Signs and symptoms

Allergic reactions can be fast and happen within minutes of exposure to eggs.

Reactions can include:

hives or welts on the skin
redness of the skin
vomiting and stomach ache
tingling and swelling of the mouth, lips, face, and eyes.

Some children can have a more severe allergic reaction called anaphylaxis.

Signs of anaphylaxis include:

wheezing, difficult, or noisy breathing
swelling of the tongue
swelling or tightness in the throat
a persistent cough
difficulty talking or a hoarse voice
dizziness
becoming pale and floppy in young children
collapsing.

If your child has signs of anaphylaxis, you should:

follow your child’s ASCIA action plan for anaphylaxis if you have one
use an EpiPen® or Anapen®, if there is one available
call Triple Zero (000) for an ambulance.

Some children can develop a delayed reaction to eggs that takes hours or days.

Symptoms of a delayed reaction can include:

vomiting and nausea
abdominal pain or stomach ache
bloating
diarrhoea.

See your local doctor as soon as possible if your child is showing signs of an allergic reaction for the first time.

Symptoms of mild allergic reactions should fade over time. See your local doctor as soon as possible if symptoms do not get better or you are concerned.

Diagnosis

If you think your child has had an allergic reaction that is not anaphylaxis, write down the following and see your local doctor as soon as possible:

time the egg was eaten
time of reaction
type of reaction
amount of egg eaten
how it was prepared - for example, baked or cooked.

A specialist doctor can diagnose an egg allergy based on your child’s:

medical history
signs and symptoms
results from allergy tests.

Some children will grow out of their egg allergy.

A food challenge can be done to figure out whether your child has grown out of their allergy and whether eggs can be reintroduced to their diet safely. Food challenges are done under the supervision of a doctor in the hospital.

Treatment

Your child's doctor will find the best possible treatment for their allergy based on their individual health needs.

In most cases, your child must carefully avoid egg in their diet. Children at risk of anaphylaxis need:

an ASCIA action plan
an adrenaline injector, also known as an EpiPen® or Anapen®.

Your child will also need to learn how to identify foods that contain egg as they get older and become more independent with their diet.

Management

Types of egg allergy

Children can be allergic to egg whites, yolk, or both. Even if your child is allergic to just one part of the egg, avoiding both is easiest and safest.

Parts of an egg can changed by heat used in cooking and may become less likely to cause a reaction.

Many children with egg allergy will be able to eat eggs when it is baked into foods like cakes and biscuits. Speak to your child’s doctor before trying baked foods containing eggs.

Your child’s doctor will be able to determine which type of egg allergy your child has and whether they can eat eggs prepared in a certain way.

Common sources of egg

Some foods will visibly contain eggs, such as frittata and fried rice. Egg is also used as a binder, which helps ingredients to stick together. Because egg is a common ingredient in foods, it can be difficult to avoid.

Some common foods that contain eggs include:

baked goods - for example, cake, muffins, and biscuits
desserts - for example, custard, meringue, ice cream, and pudding
battered and crumbed foods - for example, fish fingers and chicken schnitzel
noodles and pasta - except where specified, like rice noodles
dips and sauces - for example, mayonnaise and carbonara.

Always check the package and ingredients list of all foods.

Eggs, food labels and eating out

It is important to always check the package and ingredient list of all foods your child eats.

In Australia, allergens are shown in bold each time they appear in an ingredient list. Packaged foods may have a warning on the label that "may contain traces of egg".

This means the food is made in a facility that also makes foods that contain egg.

Always tell the staff that your child has an egg allergy when eating out. This will help you find safe foods and avoid contamination.

If you cannot confirm that food does not contain egg, it is safest for your child to avoid it.

Talk to your child’s doctor about what types of foods that contain egg are safe if you are unsure.

Vaccination and egg allergy

Babies and children with egg allergies can safely have the:

influenza vaccine
varicella or chicken pox vaccine and booster
measles, mumps, rubella, and varicella (MMR-V) vaccine.

Speak to your child’s doctor if you have concerns about egg allergy and vaccinations.

Egg substitutes

An egg-free diet can be difficult, but making baked goods and other foods using egg substitutes is possible.

Egg substitutes are used to replicate things like texture and binding in cooking. They are not a nutritional substitute for eggs.

Some common egg substitutes for baking include:

1 egg = 1 teaspoon baking powder + 1 tablespoon liquid (like water, juice, or milk)
1 egg = 1 teaspoon baking powder +1 tablespoon liquid (like water, juice, or milk) + 1 tablespoon vinegar
1 egg = 1 tablespoon jam or golden syrup
1 egg = 1 ½ tablespoons water + 1 ½ tablespoons oil + 1 teaspoon baking powder
1 egg = ¼ cup mashed banana or apple puree

Your local supermarket may also sell egg substitutes labelled for plant-based or vegan diets.

These products can include powdered egg replacers and liquid plant-based eggs for frying and scrambling. They will usually contain ingredients like potato or tapioca starch and vegetable gums.

Aquafaba is water from a can of chickpeas. It is a popular egg white substitute for making meringue and creamy sauces.

Education

The most important thing you can do is support your child in avoiding eggs in their diet. You can also educate your child, family, and friends about allergies, reactions, and what to do in an emergency.

Parents of younger children will need to read ingredient lists and learn to find eggs in foods and drinks.

Older children can be supported in learning to read ingredient lists and find eggs in foods.

This can help keep children safe and encourage them to be more independent and confident about their diet and health as they grow.