More information:


  • Albumin
  • Egg (white, yolk, dried, lecithin, powdered, solids)
  • Egg substitutes
  • Egg nog
  • Egg noodles
  • Globulin
  • Lysozyme (used in Europe)
  • Mayonnaise
  • Meringue
  • Ovalbumin
  • Ovovitellin
  • Surimi

Source: FAACT



  • Caesar salad dressing
  • Custard
  • Egg listed as the first or second ingredient
  • French toast
  • Frosting
  • Home-baked goods in full-sized products (cookies, cakes, pans of brownies) where it is hard to tell if the center is cooked through
  • Home-baked products with more than two eggs per recipe batch
  • Ice cream
  • Mayonnaise
  • Meringue cookies
  • Pan-cooked egg of any style
  • Pancakes made from scratch or a mix
  • Quiche

Egg can also be found in unexpected places:

  • Shiny coats/glazes on pastries/candies. These may be egg washes. Candy dots, lollipops, and soft pretzel glazes are possible examples of this.
  • Many egg substitutes may contain egg.
  • Many pastas sold in stores contains egg, both dried and fresh.
  • Foams on coffee drinks may contain egg.
  • Egg white and egg yolk cannot be separated without cross-contamination.
  • Lecithin (most soy lecithin does not contain egg, but double check).
  • Marshmallows, marzipan, and nougat may contain egg.

Source: FAACT

Note: even labels that say "may contain" are not recommended.

Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:

  • Food to food - e.g. nuts on top of a salad (even if taken off)
  • Food to object (cooking surfaces and cookware)