Egg Allergy: Where Eggs Hide in Restaurant Food

Eggs are one of the 14 allergens that must always be declared in the EU. They hide not only in egg dishes but also in pasta, mayonnaise, dressings, baked goods, pastries, breaded food and the foam on some drinks. With an egg allergy, it is therefore not enough to avoid scrambled eggs. You also need to check sauces, batters and the way the food is prepared.

What an egg allergy actually is

An egg allergy is an immune reaction to proteins in the egg, most often the egg white but sometimes the yolk. It is not an intolerance. The difference between allergy, intolerance and coeliac disease is explained in Allergy, intolerance and coeliac disease.

Some people with an egg allergy tolerate well-cooked egg (for example in a baked cake) for a long time, but others react even to that. Never test this yourself in a restaurant. Follow your doctor's advice. In the list of 14 allergens, eggs are number 3 (the order used on most Slovak menus, but check the legend). You can read more in The 14 EU food allergens.

Hen's eggs are not the only ones. Duck, goose and quail eggs can also contain the allergen. Many people allergic to hen's eggs react to these too, so avoid them unless your doctor tells you otherwise.

Where eggs are found

Dishes where you expect them

• scrambled eggs, fried eggs, omelettes, egg bowls,
• egg salads and spreads,
• pancakes, fritters, French toast.

Dishes where you might not expect them

Dish	Why there is egg in it
Pasta	fresh and egg pasta, often homemade too, contain eggs; dried pasta is usually egg-free, but always check
Mayonnaise, tartare sauce, aioli	the base is egg yolk
Caesar dressing and similar dressings	an egg-based emulsion
Hollandaise and, in some recipes, béchamel	yolk as a thickener
Breaded and coated foods	egg as the binder for the coating
Dumplings, halušky, baked goods	egg in the dough
Cakes, pastries, biscuits	egg in the batter and in the creams
Ice cream and puddings	yolks for thickness
Meatballs, rissoles, meatloaf	binder
Soups	egg-noodle garnish, thickening with yolk

Egg wash on baked goods

Bread, rolls and pastries are often brushed with beaten egg to give them a shine. Even if the dough contains no egg, the surface may. This applies, for example, to bread and rolls in some bakeries. So ask about the glaze as well.

Drink foam and whisked egg white

Some cocktails (typically those with a thick foam) are made with egg white. Egg white is also in meringues, the topping on some desserts and certain sweet foam mixes. If you order a cocktail with a thick foam, ask what creates it. The foam on a coffee made from steamed milk contains no egg, but check the ingredients of any other kind of foam.

Eggs by type of cuisine

• Italian cuisine: carbonara, fresh pasta, tiramisu and zabaglione. Dried pasta is simpler, but you still need to check the sauce.
• Asian cuisine: fried rice and noodles often contain egg, ramen is served with an egg as a garnish, tempura batter can contain egg, and sushi uses tamago omelette. In Thai noodle dishes, egg is often added straight into the wok.
• French cuisine and pastry shops: hollandaise, creams, macarons, sponge bases and meringues.
• Slovak and Central European cuisine: šunkofleky (baked pasta with ham), schnitzels in breadcrumbs, halušky (potato dumplings) and other dumplings, lokše (potato flatbreads), pancakes, fried cheese and fried food in general.
• Burgers and baguettes: mayonnaise-based sauces, egg as a topping, and glazed buns.

This overview does not replace asking the kitchen. Every restaurant cooks differently, and even within the same type of dish one version may be egg-free and another may contain egg.

What to look for in vegan food

Vegan dishes contain no eggs by definition, but the label is not a guarantee: check that a dish is genuinely vegan and not merely "vegetarian", and ask about the preparation too. The difference is explained in Vegan, vegetarian, flexitarian: the differences. Vegetarian dishes often contain eggs, so the "vegetarian" label is not enough for someone with an egg allergy. If you are looking for restaurants with a vegan menu, see also Vegan restaurants.

Hidden sources in the ingredients

In the EU, eggs in prepacked food are emphasised, usually in bold, in the ingredients list. For non-prepacked food in a restaurant, allergen information is provided in other ways, most often as numbers on the menu or verbally, as explained in Allergen numbers on menus.

On the labels of prepacked products you may also see names such as albumin, ovalbumin or lysozyme, which also come from eggs. Watch for these on prepacked sweets or sauces.

Egg allergy in children and adults

Egg allergy is more common in childhood, and many children largely outgrow it, though not all. Adults may have an allergy that persists or one that is newly developed. Whether an allergy has gone is decided by an allergist on the basis of tests, not by trying things out in a restaurant. If you have a diagnosed allergy, your doctor decides whether dishes containing cooked egg are suitable.

A practical approach when ordering

When you arrive at a restaurant, say straight away that you are allergic to eggs. For each dish, ask about the batter, the sauce and the way it is prepared. Lower-risk options are simple dishes with a short list of ingredients, such as rice, grilled meat or vegetables without a sauce, though you still need to check the oil and the surface they were cooked on. If the restaurant has an allergen table, ask for it and look for the number the legend gives to eggs (usually 3).

What to ask in a restaurant

1. Does this dish contain egg, including in the sauce, batter, breading or glaze?
2. Is the pasta fresh or dried? Fresh and homemade pasta often contains eggs.
3. Do you use the same oil or grill surface for dishes with and without egg?
4. What is in the dressing or sauce? If the staff cannot answer, it is safer to skip the dish.
5. Is there egg in the dessert, including as a glaze or foam?

For tips on asking briefly and clearly, see How to ask about allergens in a restaurant. If you are choosing from the daily lunch menu ("denné menu"), Lunch menu with allergies will help too.

Cross-contamination

Even a dish with no egg in the recipe can come into contact with egg on a shared griddle, in shared oil or with the same utensils. At breakfast this is common, for example when eggs and other foods are cooked on the same gas or electric hotplate. What warnings such as "may contain traces" mean is explained in May contain traces.

In AvoiDino you can set eggs as your allergen and filter dishes. The data is for guidance only, so always check with the staff.

Frequently asked questions

Is there always egg in pasta?

No. Dried pasta is often made from flour and water only, whereas fresh or homemade pasta usually contains eggs. Always ask which pasta the restaurant uses.

Is mayonnaise egg-free?

Traditional mayonnaise contains eggs, as the base is egg yolk. Egg-free vegan versions exist, but you need to check what the restaurant actually uses.

Can I eat baked goods if I am allergic to eggs?

It depends on the recipe and on the glaze on the surface. Ask about both, and do not rely on a pastry "looking plain".

Does the foam on coffee or cocktails contain egg?

Foam on a milk coffee contains no egg. Some cocktails, however, are made with egg white, so ask about any foamy cocktail.

Does "vegetarian" mean the same as "egg-free"?

No. Vegetarian dishes may contain eggs, whereas vegan ones should not. With an allergy, do not rely on the label alone and always check the ingredients.

Sources

• Regulation (EU) No 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers, Annex II (list of substances causing allergies or intolerances) and Article 44 (non-prepacked food).

This information is general and does not replace medical advice. If you have an allergy, always check the ingredients with the staff.