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
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- 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
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