Eggs

If the GenArrayt® test has shown an ELEVATED reaction to egg white and/or egg yolk, it is recommended that you eliminate consumption of these foods, including egg proteins.

However, eggs are an excellent source of protein and provide significant amounts of calcium, iron, zinc and B-vitamins. Alternative foods that provide an equivalent nutritional value should be consumed

Foods to Avoid

Eggs can be found in many foods:

  • Omelettes, quiches
  • Cakes, biscuits, sweets, meringues, ice-cream, custard
  • Steamed pudding, pancakes, crepes, cheesecakes, pavlova, crème caramel
  • Pasta, noodles
  • Chinese rice and soups, some sushi
  • Yorkshire puddings, foods coated in batter/breadcrumbs
  • Mayonnaise, tartar sauce, horseradish sauce, lemon curd, salad dressings
  • Scotch eggs, gala pie, hash browns, some potato products, ready meals
  • Fresh bakery goods may not be labelled so check the ingredients with the bakers
  • Soups

Ingredients to Avoid

Eggs are hidden in many foods, so it is important to always read the ingredients label carefully before Purchase.

Below is a checklist of the main product ingredients that are derived from eggs:

  • Albumin
  • Egg white
  • Egg yolk
  • Frozen egg
  • Pasteurised egg
  • Dried egg
  • Eggs
  • Egg protein
  • Ovalbumin
  • Ovovitellin
  • Ovaglobulin
  • Ovamucin
  • Globulin
  • Livetin
  • Vitellin

Alternative Foods

Egg-free foods are available:

  • Pasta made from corn, rice,quinoa or buckwheat (soba)
  • Rice or buckwheat noodles
  • Boiled or fried rice (e.g. brown basmati rice)
  • Clear soup or broth
  • Egg-free mayonnaise
  • Egg-free snacks (e.g. crisps,rice cakes, corn thins and rye crispbreads)
  • Fresh fruit, stewed fruit or crumble
  • Sorbet or soya ice-cream
  • Home-made cakes (using egg replacer, jams, jelly,marmalade or glacé icing)