Egg

to hen’s egg occurs in 2% of all small children. By the age of 4, most children have grown over their egg allergy. Less than 1% of all adults maintain a chicken egg allergy. 
Someone who tolerates cooked, however, may react to raw egg. There are also more (severe) reactions to egg whites than to egg yolks.Examples of ingredients and that (may) contain egg:

  • eggs;
  • egg yolk;
  • egg white;
  • ovosucrol, egg lecithin / E322 (egg).
  • Various protein fractions are used as ingredients: albumin, conalbumin, globulin, levitin, lysozyme (E1105), ovalbumin, ovomucoid, ovovittellin, ovalmucin, vitellin, lipovittellin;
  • mayonnaise;
  • sauces;
  • egg pasta ([asta, noodles, etc.);
  • pancakes;
  • poffertjes;
  • savoury pie;
  • soufflés;
  • salads;
  • cake.


An allergy to hen’s egg protein can manifest as eczema (constitutional eczema). However, it can also cause an anaphylactic reaction. In this , a severe allergic reaction occurs within a short time after eating a foodstuff containing hen’s egg. This can lead to swelling of the skin, hives, shortness of breath and ultimately even allergic shock. Fortunately, this is very rare.Why one child reacts with eczema and another with such a severe anaphylactic reaction is not known. Some children may also react with localized swelling of the skin when it comes in with a food containing chicken egg, or with spitting and abdominal pain after eating an egg or soy food.As a parent, you may recognize a chicken egg allergy by the child reacting after eating chicken egg. However, this is not always obvious in practice, as many foods contain small amounts of chicken egg.

Points of attention: 

  • Egg white is often used as a bonding agent for breaded products;
  • Breadcrumbs may contain egg;
  • improver may contain egg;
  • In some cases, egg-based lecithin is used;
  • Egg may be used in the clarification of wine and cider;
  • All eggs produced for human consumption, including quail eggs should be indicated here.
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