Egg allergy is the second most common food allergy in children, affecting approximately 2% of children in the United States. While many children outgrow their egg allergy by adolescence, some maintain the allergy into adulthood, and reactions can range from mild skin irritation to life-threatening anaphylaxis.
For restaurant professionals, egg allergens present unique challenges because eggs are ubiquitous in cooking—used as binders, emulsifiers, leavening agents, and glazes across countless dishes. Understanding where eggs hide is essential for protecting your guests and your business.
Understanding Egg Allergy
Key Facts About Egg Allergy
- Prevalence: Affects approximately 2% of children
- Proteins involved: Both egg white and egg yolk contain allergenic proteins
- Most common allergens: Ovomucoid, ovalbumin, ovotransferrin, lysozyme
- Severity: Can cause mild to severe reactions, including anaphylaxis
- Heat stability: Some people can tolerate baked eggs but not cooked eggs
Egg White vs. Egg Yolk Allergies
Most egg-allergic individuals react to proteins in the egg white, but some are also allergic to yolk proteins. Because it's nearly impossible to completely separate white from yolk in food preparation, individuals with egg allergy should avoid both components.
Important: Always treat egg allergy as applying to the entire egg unless a customer specifically indicates otherwise based on their allergist's guidance.
Hidden Sources of Eggs in Restaurant Foods
Eggs serve multiple functions in cooking, making them one of the most hidden allergens in restaurant kitchens. Here's where to look:
Breading and Coatings
- Egg wash: Standard breading procedure uses egg to bind breadcrumbs
- Battered items: Tempura, beer batter, and most frying batters contain eggs
- Panko and breadcrumb coatings: Often applied with egg wash
- Fried chicken: Traditional recipes use buttermilk and egg marinades
- Schnitzel and cutlets: Classic preparation requires egg dip
Pasta and Noodles
- Fresh pasta: Traditional Italian pasta is made with eggs
- Egg noodles: By definition, contain eggs
- Ramen noodles: Many fresh ramen noodles contain egg
- Wonton and dumpling wrappers: Often made with egg
- Ravioli and filled pastas: Both the pasta and filling may contain eggs
Note: Dried pasta (spaghetti, penne, etc.) is typically egg-free, but always verify with suppliers.
Sauces and Dressings
Contains Eggs:
- Mayonnaise (classic recipes)
- Aioli and remoulade
- Hollandaise and béarnaise
- Caesar dressing (traditional)
- Thousand Island dressing
- Ranch dressing (some recipes)
- Tartar sauce
Hidden in These:
- Carbonara sauce
- Custard-based sauces
- Some cream sauces (egg yolk thickened)
- Marsala sauce (some recipes)
- Lemon curd
- Some BBQ sauces
Baked Goods and Desserts
Almost all baked goods contain eggs. Assume any bakery item has eggs unless specifically verified as egg-free.
- Breads: Brioche, challah, most enriched breads, dinner rolls
- Pastries: Croissants, Danish, puff pastry items (egg wash)
- Desserts: Cakes, cookies, brownies, custards, ice cream
- Meringues: 100% egg white
- Mousse: Typically contains eggs
- Glazes: Egg wash for shine on breads and pastries
More Unexpected Sources of Eggs
Proteins and Meats:
- Meatballs and meatloaf (egg as binder)
- Surimi (imitation crab)
- Some sausages and hot dogs
- Breaded proteins
- Chicken nuggets
Beverages:
- Eggnog
- Some cocktails (whiskey sour, pisco sour)
- Malted drinks
- Some smoothies and protein shakes
- Coffee drinks with foam (some use egg white)
Breakfast Items:
- Pancakes and waffles
- French toast
- Breakfast burritos
- Quiche and frittatas
- Hash with egg binding
Other Items:
- Pretzels (egg wash)
- Some marshmallows
- Nougat
- Marzipan (some recipes)
- Lecithin (may be egg-derived)
Egg Allergen Label Reading Guide
Terms That Indicate Egg Presence
When reading ingredient labels, watch for these terms:
Direct Egg Terms:
- Egg (dried, powdered, solids, white, yolk)
- Albumin / Albumen
- Globulin
- Lysozyme
- Mayonnaise
- Meringue
Scientific Names:
- Ovalbumin
- Ovoglobulin
- Ovomucin
- Ovomucoid
- Ovovitellin
- Silici albuminate
May Contain Egg:
- Lecithin: Can be derived from eggs or soy—verify source
- "Natural flavors": May include egg-derived ingredients
- Pasta: Fresh pasta usually contains eggs; dried pasta usually doesn't
Generally Safe:
- Egg replacer products: Specifically made to be egg-free
- Soy lecithin: Derived from soybeans, not eggs
Cross-Contact Prevention Strategies
High-Risk Cross-Contact Situations:
- Shared cooking oil: Frying egg-battered items contaminates the oil
- Griddles and pans: Residue from scrambled eggs or omelets
- Mixing bowls: Traces from egg wash or batter preparation
- Utensils: Whisks, spatulas, and tongs used with egg products
- Work surfaces: Counters where eggs are cracked or beaten
Best Practices for Egg-Free Preparation:
- Use dedicated pans and utensils for egg-free orders
- Thoroughly clean and sanitize all surfaces before preparing egg-free items
- Designate a separate preparation area when possible
- Change gloves and wash hands between handling egg and non-egg items
- Store egg-free ingredients separately and clearly labeled
- Use fresh oil or a dedicated fryer for egg-free fried items
Kitchen Communication Protocol:
When an egg allergy order comes in, verbally communicate it to the entire kitchen team and use ticket marking systems (colored tickets, stickers, or written notes) to ensure the allergy is visible throughout preparation. Never rely solely on verbal communication.
Egg Substitutes for Restaurants
| Function | Substitute | Usage Notes |
|---|---|---|
| Binding | Flax egg (1 Tbsp ground flax + 3 Tbsp water) | Works well in baked goods, meatballs |
| Binding | Chia egg (1 Tbsp chia + 3 Tbsp water) | Similar to flax, may add texture |
| Leavening | Aquafaba (3 Tbsp chickpea liquid) | Whips like egg whites for meringues |
| Moisture | Applesauce (1/4 cup per egg) | Best in sweet baked goods |
| Breading | Plant milk + mustard or cornstarch slurry | Helps breadcrumbs adhere |
| Glazing | Plant milk or maple syrup | For shine on baked goods |
Commercial Egg Replacers:
Products like JUST Egg, Bob's Red Mill Egg Replacer, and Ener-G Egg Replacer are formulated specifically for food service and can simplify egg-free cooking. Always verify these products meet your needs and that staff knows how to use them properly.
Staff Training Essentials
Kitchen Staff Must Know:
- Eggs are in most batters, breading, and baked goods
- Fresh pasta typically contains eggs; dried pasta usually doesn't
- Mayonnaise-based sauces contain eggs
- Cross-contact from shared equipment is a serious risk
- Egg proteins can remain on surfaces even after wiping
Servers Must Know:
- Take every egg allergy seriously—reactions can be life-threatening
- Know which menu items contain eggs or may have cross-contact
- Never guess or assume—always verify with kitchen
- Communicate clearly with the kitchen using proper protocols
- Know emergency procedures for allergic reactions
Sample Server Script:
"Thank you for letting me know about the egg allergy. I want to make sure we prepare your meal safely. Let me verify with our kitchen which items are safe and prepared without eggs or egg cross-contact. Would you like me to recommend some options that are typically egg-free?"
Emergency Response Protocol
Mild Symptoms (Hives, Itching, Mild Nausea):
- Stop service of the food immediately
- Ask if customer has antihistamines
- Monitor closely for progression of symptoms
- Document what the customer consumed
Severe Symptoms (Difficulty Breathing, Swelling, Dizziness):
- Call 911 immediately
- Ask if customer has an epinephrine auto-injector (EpiPen)
- Help administer if they cannot do so themselves
- Position customer lying down with legs elevated (unless breathing is difficult)
- Stay with customer until emergency services arrive
- Preserve any remaining food for investigation
The Bottom Line: Egg-Free Excellence
Egg allergy management in restaurants requires vigilance because eggs are everywhere in professional kitchens. Successfully serving egg-allergic guests means:
- 1Knowing hidden sources — eggs hide in breading, pasta, sauces, and baked goods
- 2Reading labels carefully — egg appears under many names (albumin, ovomucoid, lysozyme)
- 3Preventing cross-contact — shared pans, oil, and utensils are major risks
- 4Training all staff — everyone from servers to line cooks must understand egg allergy protocols
- 5Having substitutes ready — flax eggs, aquafaba, and commercial replacers enable egg-free cooking
With proper protocols, restaurants can safely serve egg-allergic guests while demonstrating commitment to food safety and inclusivity. The key is treating every egg allergy request with the seriousness it deserves.