Eggs

Eggs and products derived from them are among the food allergens that must be declared under European food labelling legislation. They are widely used ingredients in cooking, both in simple dishes and in many processed food products.

For people with an egg allergy, even a small amount of egg protein can trigger an allergic reaction.

Where can eggs be found?

Eggs are used in many recipes because of their binding, emulsifying and leavening properties. Common dishes and products that may contain eggs include:

• Omelettes, boiled eggs and other egg-based dishes;

• Mayonnaise and egg-based sauces;

• Cakes, pastries, biscuits and baked goods;

• Pasta products containing eggs;

• Bread and bakery products;

• Custards, puddings and desserts;

• Some breaded products and ready-made meals;

• Salad dressings and processed food products.

Eggs may also be present in products where their presence is not immediately obvious, making ingredient checks particularly important.

What does an egg allergy involve?

An egg allergy occurs when the immune system reacts to certain proteins found in eggs. Allergenic proteins are present in both egg whites and yolks, although egg whites are more frequently associated with allergic reactions.

Some of the proteins involved include ovalbumin and ovomucoid.

Allergic reactions can range from mild symptoms to severe reactions, including anaphylaxis.

Possible symptoms include:

• Itching and hives;

• Swelling of the lips, face or tongue;

• Abdominal pain, nausea and vomiting;

• Coughing, wheezing or breathing difficulties;

• Severe systemic allergic reactions.

Breathing difficulties, swelling of the tongue or throat, and other signs of anaphylaxis require immediate emergency medical attention.

Eggs in cooked and baked products

Some people with an egg allergy may also react to thoroughly cooked eggs because certain allergenic proteins retain their properties after heat treatment.

Although cooking can change some proteins, boiling or baking does not guarantee that the allergic risk is eliminated.

Tolerance to different forms of egg should be assessed individually by an allergy specialist.

How can cross-contamination be prevented?

Cross-contamination can occur when eggs or foods containing eggs come into contact with dishes intended for people who need to avoid them.

Important precautions include:

• Using clean utensils and containers;

• Thoroughly cleaning preparation surfaces;

• Washing hands after handling eggs;

• Keeping ingredients and prepared foods separate;

• Avoiding the reuse of frying oil in which egg-containing products have been cooked;

• Carefully checking food labels and product ingredients.

Simply removing visible pieces of egg from a contaminated dish does not make it safe for someone with an egg allergy.

Our commitment to food information

At La-Vali, we believe that providing accurate information about ingredients and allergens is essential for our customers' safety.

We encourage anyone with a food allergy to request information before ordering and to inform our staff about any dietary restrictions.

This information is provided for educational purposes and does not replace professional medical advice from an allergy specialist.