Egg allergy: hidden egg in food, and how restaurants can serve it safely
By the Menulta editorial team · Facts checked 15 October 2026 · Updated 15 October 2026
The short answer
An egg allergy is an immune reaction to proteins in egg white or yolk. It is one of the most common food allergies in young children, and many outgrow it, while some remain allergic as adults. People with an egg allergy avoid hen's eggs and usually eggs from other birds. Egg hides in fresh pasta, egg wash on pastry, batters, mayonnaise and aioli, meringue, some sauces and even some wines, so restaurants should check every component, not just obvious egg dishes.
How egg allergy works
Most egg allergy is a reaction to proteins in egg white, such as ovalbumin and ovomucoid. Ovomucoid survives heating, while some other egg proteins are changed by cooking. That is why some children with egg allergy can eat egg baked into a cake but react to scrambled egg or meringue.
This 'baked egg tolerance' is determined by an allergist, not by the guest or the kitchen. A restaurant should never assume that because a dish is cooked or baked, it is safe for an egg-allergic guest.
Eggs from ducks, geese and quail have similar proteins and usually cause the same reaction. EU rules declare 'eggs and products thereof', which covers all of them.
Names that mean egg
Bought-in product labels use many names for egg-derived ingredients.
- Albumin or albumen, ovalbumin, ovomucoid, ovovitellin
- Egg powder, dried egg, egg white, egg yolk, whole egg
- Lysozyme (E1105), an egg-white enzyme used in some cheeses
- Egg lecithin (lecithin can also come from soy or sunflower)
- Meringue, mayonnaise, aioli, hollandaise, béarnaise
Where egg hides in restaurant dishes
| Dish or component | Why it may contain egg |
|---|---|
| Fresh pasta, gnocchi, noodles | Egg in the dough |
| Pastry, pies, bread rolls | Egg wash for shine |
| Battered and breaded food | Egg in the batter or used to stick crumbs |
| Burgers, meatballs, fishcakes | Egg as a binder |
| Sauces and dressings | Mayonnaise, aioli, hollandaise, Caesar dressing |
| Desserts | Custard, tiramisu, mousse, meringue, ice cream |
| Cocktails | Egg white in sours and some foamed drinks |
| Wine | Egg albumin used as a fining agent |
Egg in wine and drinks
Egg white has long been used to clarify red wine. Since 2012, EU rules have required wine labels to declare egg- and milk-based fining agents when they remain detectable in the wine, under Commission Implementing Regulation (EU) No 579/2012. Check wine labels and supplier information if you sell wine by the glass alongside an allergen record.
Cocktails with egg white, such as a classic whisky or pisco sour, are a frequent miss because bar staff may not consult the kitchen's allergen record. Include the bar menu in your allergen information.
Serving a guest with an egg allergy
Check the written allergen record for each component, read bought-in labels for egg ingredients, and watch for egg wash and binders. Shared fryers are a common cross-contact point when battered items use egg. Use clean utensils and a clean surface for the guest's dish, and tell the guest honestly if the kitchen cannot rule out cross-contact.
Egg-free swaps that work in a kitchen
Egg does several jobs in cooking, so a good swap depends on the job. For binding meatballs and burgers, soaked breadcrumbs, mashed potato or a little flour often work, but check those for gluten if the guest also avoids it. For batters, sparkling water and flour make a light egg-free batter. For glazing pastry, a brush of oil or plant milk gives some colour instead of egg wash.
Desserts are harder. Custards, mousses and meringues depend on egg, and egg-free versions usually need a different recipe made in advance rather than an improvised change during service. If you want an egg-free dessert on the menu, make it a planned dish with its own written allergen record.
Telling the guest what you can and cannot guarantee
Guests with an egg allergy usually know where egg appears. What they need from you is honesty about your kitchen. If the fryer is shared with egg-battered food, say so. If fresh pasta is made on the same bench as other dishes, say so. A clear answer lets the guest choose a dish they are comfortable with, and that trust is what brings them back.
Sources
- NHS: Egg allergy
- Commission Implementing Regulation (EU) No 579/2012 on wine fining agents (EUR-Lex)
- Regulation (EU) No 1169/2011, Annex II (EUR-Lex)
This guide is general information, not medical or legal advice. Guests with an allergy should follow their doctor's advice. Operators should confirm their own setup with their food safety adviser or local authority.