Most people with egg allergies are allergic to egg whites, not the yolk. But to be safe, people allergic to eggs shouldn’t eat either the white or the yolk because it is impossible to separate the egg white completely from the yolk, causing a cross-contamination problem.  Individuals with egg allergies should also avoid eggs from duck, turkey, goose, quail, etc., as these are known to cause reactions similar to a chicken egg. 

Egg powder, dried eggs, egg solids, and all ingredients made from egg should be avoided.   Eggs are used in a wide range of foods for a variety of reasons, from helping baked goods rise to emulsifying salad dressings.  Eggs can be found in breaded foods, coffee drinks, lollipops and candies, lecithin, macaroni, marzipan, marshmallows, nougat, pasta, sauces, and even egg substitute.   Eggs are not always an obvious ingredient in foods.  For example, ingredients such as albumin (also spelled albumen), dried or powdered eggs, egg solids, egg white, egg yolk), globulin, lysozyme, mayonnaise, meringue & meringue powder, ovalbumin, ovovitallin, simplesse, and surimi should be avoided.   

Egg Substitutes

• There are egg replacement products made from arrowroot, baking powder, tapioca, and potato starch, typically found in the baking or dairy sections. 
• A popular, nutritious homemade substitute is flaxseed.   Mix 1 part ground flaxseed with 3 parts cold water.   Boil for three minutes, then cool and store in the refrigerator.  For 1 beaten egg, substitute 1 tablespoon of the flaxseed mixture.
• Garbanzo flour can also be used as an egg substitute. Use 1 tablespoon flour plus 1 tablespoon oil to replace 1 egg.