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 available
• call Triple Zero (000) for an ambulance.

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

Many children with egg allergies can eat eggs when baked into 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.

Some foods will visibly contain eggs, such as frittata and fried rice. Eggs are also used as a binder, which helps ingredients stick together. Because eggs are a common ingredient in foods, they 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.

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

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

This means the food is made in a facility that also makes foods that contain eggs. Speak to your doctor about whether your child needs to avoid these foods.

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 eggs, it is safest for your child to avoid it.

Talk to your child’s doctor about what foods containing eggs are safe if you are unsure.

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.

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

Egg substitutes are used in cooking to replicate things like texture and binding. 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.

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.

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. The ASCIA Action Plan should be followed if your child has an allergic reaction. Inform your child’s childcare or school about their allergy and provide a copy of their action plan.

Parents of younger children must 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.