Egg allergy

Egg allergy is one of the more common allergies in children. It usually starts in infancy. Fortunately, most children grow out of egg allergy before they reach school age. But as long as a child is experiencing any allergy symptoms, it's important to avoid eggs (and all foods that contain eggs).

Allergic reactions are usually due to egg white, but they can also be caused by egg yolk.

Many children are more likely to have a reaction to raw or lightly-cooked egg, than small amounts of egg that are cooked or baked (in a cake, for example). If you suspect this is the case with your child, ask your doctor if they need to avoid all foods containing egg.

At around 6 months of age, and while continuing breastfeeding, babies should be introduced to a variety of foods, including cooked egg. Eggs should be well-cooked because raw eggs can carry harmful bacteria.

Previously, it was recommended to avoid giving foods such as eggs to infants, to prevent allergies. This is not supported by research.

As with all new foods (Opens in new tab), it's best to introduce cooked egg on its own or with foods that your baby has already tried. That way, you can easily link any symptoms to the new food.

Watch the video on how and when to introduce solids (Opens in new tab).

Symptoms of egg allergy will usually start a few minutes after eating egg. Occasionally, symptoms of the allergy may not appear for several hours.

Mild symptoms may include:

• hives
• swelling of the face, lips or eyes
• tingling in the mouth
• pains in the abdomen (tummy) or vomiting

More serious symptoms of anaphylaxis (Opens in new tab) include:

• difficulty breathing
• swelling of the tongue or throat
• hoarse voice or difficulty speaking
• wheeze or constant cough
• becoming pale, floppy or dizzy, or collapsing

If your child has any symptoms of egg allergy, see your doctor. Special blood and skin tests can help diagnose the cause of allergic reactions.

Don't trust other tests that may be offered online or from people without proper medical qualifications.

Most children will outgrow their allergy to eggs. To check if your child is no longer allergic to egg, see your doctor who can arrange for them to try egg under medical supervision (known as an oral food challenge).

Packaged foods that contain egg must state this in bold print in the ingredient list on the label. Always check food labels, especially with any food or brand of food that you have not used before.

The Australasian Society of Clinical Immunology and Allergy has a list of ingredient names (Opens in new tab) to look out for that contain egg.

Common foods that often contain egg include:

• cakes, muffins, croissants and biscuits
• pastries, tarts, pancakes, pikelets, donuts, meringues and brioche
• desserts such as custard, mousse, puddings, pavlova, ice cream and other frozen desserts
• chocolate, marshmallows and confectionery
• battered or crumbed foods such as fish fingers or schnitzel
• various types of burgers, including veggie burgers
• malted drinks and drink powders that can be added to milk

Other common foods that often contain egg include:

• egg noodles or pasta
• french toast
• frittata, quiche and fritters
• fried rice and other Asian dishes
• mayonnaise, dips and sauces
• lemon butter

Some bread and buns have a shiny top because they've been glazed with egg before being baked. For packaged products, check the label to see if egg has been used. If you're eating out or are in a store and there's no label, ask the waiter or sales assistant if the product contains egg.

Eggs can be replaced in many dishes when you cook. Cake recipes without eggs are available online.

You can also combine one teaspoon each of baking soda, water and white vinegar to replace each egg you want to substitute.

To help burger mixtures hold together, replace an egg with one quarter cup mashed potato or pumpkin.

Some vaccines are grown in eggs. However, the traces of egg protein that stay after the vaccine is made are so tiny (less than one microgram per dose of the influenza vaccine, for example) that in most cases, adults and children with egg allergy can have the vaccine safely.

The following vaccines may contain small amounts of egg protein:

• seasonal inactivated influenza vaccines (the flu vaccine)
• yellow fever vaccine
• Q fever vaccine

The amount of residual egg protein in yellow fever and Q fever vaccines is generally higher than in seasonal influenza. If you're allergic to egg and need the yellow fever vaccine (if travelling to affected countries, for example) or the Q fever vaccine (if you work with animals, for example), speak to your allergy or immunology specialist first.

Most people are asked to wait in the place they received their vaccination for 15 minutes in case there are any adverse effects (Opens in new tab). If you're very concerned, ask staff if you, or your child, can be observed for 30 minutes after the vaccination.

For more information about the symptoms, diagnosis and management of egg allergy (Opens in new tab) go to The Sydney Children's Hospitals Network website.

For more information about how to introduce eggs into your baby's diet as well as vaccinations to avoid if you have egg allergy, see The Australasian Society Of Clinical Immunology And Allergy (Opens in new tab) website.

For more information about how to cook without eggs, see the Kids with Food Allergies (Opens in new tab) website.

You can also call Pregnancy, Birth and Baby to speak to a maternal child health nurse on 1800 882 436 or video call (Opens in new tab). Available from 7 am to midnight (AET), 7 days a week (including public holidays).