Avoiding

Avoid egg yolk and egg white.
Avoid skin contact with raw egg or egg shells.
Avoid inhaling egg cooking vapor.
Avoid hen, duck, goose and quail egg.

Learn to read the labels of all food, medicine and cosmetics

Learn to check if a food contains egg or egg products. European Union (EU) and Irish law states that egg and ingredients made from egg must be listed on foods made in the EU.

Avoid foods which have no label for example food from a bakery or delicatessen.

If the food label is unclear or causes doubt – leave it out.

Foods that contain well cooked egg that have been eaten safely before can still be eaten.

Chicken and turkey meat do not need to be avoided.

All children with egg allergy should receive measles, mumps and rubella (MMR) vaccination in the normal manner in the Community.

The egg content of the flu vaccine varies from year to year.

If the flu vaccine is needed, refer to national vaccination guidelines, Erlewyn-Lajeunesse (BMJ 2009) and Clark (ClinExpAll 2010) for specific guidelines.

This is intended as a general guide to avoiding egg.  You should be referred to a Dietitian if you need more detailed information on avoiding egg, egg free products and egg alternatives.