Serving Customers with Egg Allergies


Next to flour, eggs are the most common ingredient in baked goods. Unfortunately, some diners may suffer an egg allergy and can have a life threatening reaction if they come into contact with a single egg protein. Luckily, there are several egg substitutions as well as easy-to-identify foods to avoid.

Egg Substitutions

For made-to-order establishments, serving a guest with an egg allergy should not be difficult. An egg is a simple ingredient that has many different substitutions. For each egg listed on the recipe, simply substitute one of the following:

  • 1 teaspoon baking powder, 1 tablespoon water, 1 tablespoon vinegar
  • 1 teaspoon yeast dissolved in ¼ cup warm water
  • 1 ½ tablespoons water, 1 ½ tablespoons oil and 1 teaspoon baking powder
  • 1 packet gelatin and 2 tablespoons warm water (mix just before use)

Ingredients to Avoid

When preparing a meal for a guest with an egg allergy, be sure to avoid the following ingredients that contain egg proteins:

  • Albumin
  • Meringue
  • Lecithin
  • Globulin
  • Lysozyme
  • Mayonnaise
  • Ovalbumin
  • Ovuvitelin

Common Foods that Contain Eggs

Many ready-to-eat foods may already contain eggs. If serving a customer with an egg allergy, be sure to check the ingredients of these common foods to make sure they do not contain any egg:

  • Breaded foods
  • Baked goods
  • Cream filling
  • Custard
  • Candy
  • Canned soup
  • Casserole
  • Frosting
  • Ice cream
  • Marshmallows
  • Marzipan
  • Pasta
  • Salad Dressing
  • Meatballs
  • Meatloaf

*Information in this table compiled from the Food Allergy Initiative’s Website on Egg Allergies


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