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.
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.