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Egg labelling guide

Avoid foods that contain egg or any of these ingredients:

  • albumin
  • egg – whole, dried, powdered, solids, white, yolk
  • egg from any type of poultry e.g. chicken, duck, quail, etc
  • egg-based lecithin (E322). Most lecithin in New Zealand-made products is soy-based
  • globulin
  • livetin
  • lysozyme
  • ovalbumin
  • ovomucin
  • ovomucoid
  • ovovitellin
  • ovum
  • silici albuminate
  • vitellin
Note: always read labels as egg may appear in foods not listed here.
 

Some examples of where egg protein may be present:

  • baked goods
  • batter coating on fried foods
  • biscuits
  • cakes
  • croquettes
  • custard
  • doughnuts
  • eggnog
  • glaze on pastries/baked goods
  • fish sticks
  • frittata, fritters
  • ice cream
  • chocolates and confectionery/sweets
  • icing and frosting
  • macaroon
  • marshmallows
  • marzipan
  • mayonnaise
  • meringue
  • meat loaf
  • muffins
  • meat jelly
  • noodles and egg noodles
  • nougat
  • omelette
  • pancakes
  • pasta
  • pastry, pies
  • pavlova
  • pikelets
  • pudding
  • quiche
  • salad dressing
  • sauce: e.g. bernaise, hollandaise, tartare
  • scotch egg
  • slices
  • surimi
  • wines clarified with egg white
  • soufflé
  • egg added to other foods e.g. egg strips in fried rice, egg pieces in kedgeree