Another ingredient, lecithin E322, is found naturally in eggs. But when it's used as a food additive, it's almost always made from soy. If you see this item on an ingredient list, contact the product's manufacturer to determine its source.

Because otherwise nutritious foods may have to be eliminated, it's important to ensure that an egg-allergic child's diet is well balanced. A pediatric registered dietitian can make sure all required nutrients are provided in the food the child is able to eat.

The importance of scrutinizing food labels to determine sources of eggs, egg derivatives, and egg substitutes can't be stressed enough. When you're giving food cooked by someone else to your child, ask about the ingredients.

Feeding Your Child

Although eggs are used in many products, they may not be listed on the product's label. Some of the foods below contain eggs, and some may contain eggs depending on the recipe. If your child has an egg allergy, your best bet is to avoid them entirely:

• baked goods - breads and rolls, pancakes, cakes, cookies, cream-filled pies, meringue, French toast, waffles, doughnuts, muffins, crackers, pretzels, baking mixes, and dessert powders; the shiny yellow glaze effect on many baked goods is achieved by using eggs or egg products
• beverages - eggnog, beer, root beer, Orange Julius, Ovaltine, wine, coffee, latte
• breaded or batter-fried foods - breaded meats (such as chicken nuggets), meatballs, meatloaf, sausage
• commercial egg substitutes - many of which are made with egg whites
• desserts - chocolate candies filled with cream fillings, marshmallow candy, fudge, icing, custard, pudding, ice cream, sherbet, gelatin desserts
• pasta - egg noodles, vermicelli, macaroni, spaghetti
• salad dressings and sauces - béarnaise sauce, hollandaise sauce, Newburg sauce, Caesar dressing, mayonnaise, cream sauces, tartar sauce
• soups - clear soups and broth, noodle soups, consommé, Chinese egg-drop soup

This list may make it seem as though kids with egg allergy can't eat much, but there are many ways to offer a safe and nutritious diet. When cooking at home, you can almost always omit eggs from recipes by adding 1 or 2 tablespoons of liquid to balance out the moisture content. Or you can substitute one of these egg alternatives in your recipes. Each of these replaces one egg (these substitutes may not work as well in recipes that call for more than three eggs):

• 1 teaspoon yeast dissolved in 1/4 cup warm water
• 1 1/2 tablespoons water + 1 1/2 tablespoons oil + 1 teaspoon baking powder
• 1 packet gelatin + 2 tablespoons warm water (don't mix until ready to use)

At restaurants, ask the wait staff for detailed descriptions of the ingredients in the foods you order. Simply asking if a food contains eggs or egg products probably won't give you enough information. Try to order the more basic foods on the menu.

When shopping for egg-free foods, health food stores or the health food aisle in your regular grocery store may offer a wider selection. Look for foods labeled "vegan" - they're made without eggs or dairy products. And you may have to think beyond the food itself. For example, even if the batter used in fried chicken doesn't contain eggs, the oil used to fry it may contain egg residue from other foods.

Acquaint yourself with all egg ingredients and products, and you'll likely be able to offer your child a nutrient-rich, tasty diet - and it won't even seem like he or she is missing anything!