Egg Allergy

Organic, VS. Free Range:

It can be hard to decipher the difference between what type of eggs to buy.  Organic eggs are always free range.  But free range eggs does not mean organic.  A great documentary to watch on eggs and conditions for non free range and non organic eggs/chickens is Food Inc.  Free-range is NOT always organic, so these producers are allowed to use hormones, antibiotics or non-organic feed.

Qualifications for Organic Eggs:

  • Certified organic farms are required to follow the strict production rules of the USDA’s National Organic Standards and are regularly inspected by an independent third party for compliance.
  • Organic hens are allowed access to the outdoors, and never kept in confinement cages, providing many benefits such as better quality of life for the animal, superior animal health, and greater nutritive value in food derived from the animal.
  • Hens are fed only certified organic feed, grown on land not treated with synthetic fertilizers or pesticides for a minimum of three years.
  • Organic animals must not be genetically modified and cannot be fed food from genetically modified sources.


  • Last year approx 75 billion eggs were produced, this is about 10 percent of the world’s supply
  • Of those about 60% are used directly by consumers, 9% are used in food service (restaurants) and the remaining 31% is used in commercial food preparation, either in prepared foods for restaurants or consumers, or the production of mayonnaise, salad dressings, cake mixes, or other products with eggs in them
  • For more information see the American Egg Board


  • Skin —red, bumpy rashes (hives), eczema, or redness and swelling around the mouth
  • Gastrointestinal —belly cramps, diarrhea, nausea, or vomiting
  • Respiratory Tract — symptoms can range from a runny nose, itchy, watery eyes, and sneezing to the triggering of asthma with coughing and wheezing
  • Anaphylaxis

Hidden Ingredients

  • Albumin
  • Apovitellin
  • Cholesterol free egg substitute (e.g. Eggbeaters®)
  • Dried egg solids, dried egg
  • Egg Egg, egg white, egg yolk
  • Egg wash
  • Eggnog
  • Fat substitutes
  • Globulin
  • Livetin
  • Lysozyme
  • Mayonnaise
  • Meringue, meringue powder
  • Ovalbumin
  • Ovoglobulin
  • Ovomucin
  • Ovomucoid
  • Ovotransferrin
  • Ovovitelia
  • Ovovitellin
  • Powdered eggs
  • Silici albuminate
  • Simplesse
  • Trailblazer
  • Vitellin
  • Whole egg

May Contain Egg:

  • Artificial flavoring
  • Lecithin
  • Natural flavoring
  • Nougat

Beware of: binders, coagulants, emulsifiers, flavorings, seasonings, white wine (can be washed with egg whites), root beer (can be washed with egg whites), processed meat, salad dressings (particularly Caesar), sauces, vaccinations, flavored coffees, cosmetics and hygiene products.

Egg Substitutes (Baking)

  • 1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar
  • 1 teaspoon yeast dissolved in ¼ cup warm water
  • 1½ tablespoons water + 1½ tablespoons oil + 1 teaspoon baking powder
  • 1 packet gelatin + 2 tablespoons warm water (don’t mix until ready to use)
  • 1 tablespoon pureed fruit such as apricots or bananas
  • 1 tablespoon ground flaxseed + 3 tablespoons water


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