Egg allergy: where it hides in an ingredients list
Egg white is used as a binder and foaming agent, which is why it ends up in products where eggs are not expected—from pasta to clarified wine.
Names it appears under
- egg powder
- egg melange
- albumin
- ovalbumin
- lysozyme
- globulin
- lecithin (E322), if egg-derived
- egg white
- egg yolk
Where you expect it
- eggs
- omelet
- mayonnaise
- meringue
- baked goods
- custard
Where you do not
- pasta and noodles
- breading for cutlets and nuggets
- marshmallows and nougat
- some wines and juices—egg white is used for fining
- meat semi-finished products as a binder
- coffee drinks with foam
Frequently asked questions
- Is lecithin E322 egg-based?
- It is usually soy-based, but it can be egg-based. You cannot determine this by the code: the manufacturer is required to specify the source nearby, and that is what you should look at.
- Does heat treatment help?
- Some people can tolerate well-cooked eggs but not raw ones. This is individual and should be determined with a doctor, not by trial and error.
- How do I check whether a product contains egg?
- Photograph the barcode or the ingredients panel — the app reads the list and warns you if it finds anything you have flagged. Three checks are free, with no account.
- How do I avoid ordering a dish with egg in a restaurant?
- Photograph the menu — the app reads the items and marks the ones whose name suggests an allergen you flagged. A menu carries no ingredients list, so the check is approximate: hidden ingredients are visible only in the kitchen.
Check the package rather than remember the list. Photograph the barcode and the app reads the ingredients and flags what you marked.
Other allergens: Milk · Peanut · Tree nuts · Fish · Crustaceans · Mollusks · Soy · Gluten · all fourteen
This reference is for information only and does not replace advice from your doctor.