If you have an egg allergy, it is not hard to avoid obvious dishes like quiches, scrambled eggs and omelets. Unfortunately, eggs can be an ingredient used for batter-dipped meats, cakes, cookies, creams, custards, eggnog, frostings, Hollandaise sauce, mayonnaise, meatballs, pastas, pretzels, puddings, salad dressings and waffles. Our list is not conclusive, so you should always read food labels carefully.

Fortunately, due to the federal Food Allergen Labeling and Consumer Protection Act (FALCPA), if eggs are used as a food ingredient, “egg” must be listed specifically on the label.

When eating out, alert your server to your egg allergy. If you are allergic to eggs, remember to be careful about which breads you eat.

If you have an egg allergy, check with your allergist before getting vaccinated, due to the potential presence of egg proteins in vaccines.

 To find others with this food allergy!