The following is a list of foods to watch out for as they commonly have egg as an ingredient.

  • Baked Goods (cookies, cakes, brownies, breads, doughnuts, muffins, etc.)
  • Salad Dressing
  • Mayonnaise
  • Custard/ Ice Cream
  • Pasta
  • Sauces
  • Some Meat Dishes (meatballs, meat loaf, casseroles)
  • Breadings/ Batters for fried foods (chicken fingers, chicken nuggets, mozzarella sticks, fish fries, etc.)
  • Egg Substitute
  • Dips
  • Egg Washes (sometimes used on pies, breads, pretzels, etc.)

Since egg is an ingredient in so many foods, cross-contamination is a common concern. For example, there are many commercially available noodles that are not made with eggs, but are made in the same facility or on the same machinery as noodles made with eggs, and are therefore not safe for those with egg allergies. Also, fried foods are generally unsafe for children with egg allergies because frying oil is often used for both foods battered with egg and foods that are not battered with egg.

Some types/ brands of the listed foods are safe for those with egg allergies. Labels need to be read to make sure (Check for both actual ingredients and cross-contamination!). However, it should basically be assumed that any baked goods produced in a bakery are unsafe for those with egg allergies. If you are interested in making baked goods that are safe for children with egg allergies, there are some effective egg replacements. Some are:

  • EnerG Foods Egg Replacer (available for purchase at Sendik's)

Use the following to replace each egg called for in your recipe.

  • 1 tsp baking powder, 1 tbsp liquid, 1tbsp vinegar (source:
  • 1 tsp yeast dissolved in 1/4 cup warm water (source:
  • 1 1/2 tbsp water, 1 1/2 tbsp oil, 1 tsp baking powder (source:
  • 1 packet gelatin, 2 tbsp warm water (source:
  • 2 oz pureed soft tofu with EnerG Egg Replacer