Anaphylaxis Australia

Ed has an Egg Allergy

Ed lives in the rivers in the Northern Territory, Australia. He needs to be very careful because he has an allergy to eggs.

When he goes to parties his mum packs a special bag of "goodies" for him to eat. She prepares all his favourite treats that won't make him sick, keeping him away from hospital.

When Ed is at home his mum and dad keep eggs in a special container in the fridge that he is not allowed to touch.

He does not eat anything without asking his mum or dad first. He likes to stay safe.

Ed the Crocodile

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Parent's Handy Hints

Egg allergy is usually mild, but in rare cases can trigger anaphylaxis. Food labels must be thoroughly scrutinised for products containing egg or albumen.

Egg is an uncommon ingredient in bread, but it may be present in some kinds of fancy breads, or may be used in a glaze. If you buy bread or cakes from a bakery, enquire about egg usage, not forgetting dried egg powder

Egg protein shampoos may also cause egg allergic to suffer an allergic reaction. These and other egg containing non-food products should be avoided.

Egg in any form should be removed from the diet. This includes eggs from any type of fowl.

The Function of Egg

Cream Puffs: The egg serves to emulsify the water and melted fat. (An emulsion is formed when small drops of one liquid are finely distributed in another liquid. The drops are held in suspension by an emulsifying agent - in this case, egg - which surrounds each drop and acts as a coating).

Custards: Egg serves as a thickener: the protein forms a network which entraps the liquid, making it immobile.

Frozen Desserts: Egg is used to ensure that there is adequate incorporation of small air bubbles and greater dispersion of fat globules; these processes make products smooth and fluffy.

Mayonnaise and Salad Dressings: Egg is used to emulsify: egg surrounds the oil droplets, preventing them from merging and forming larger droplets. Without the egg, the oil separates from other ingredients.

Quick Breads: The beaten egg in this products serve to incorporate air into batters and doughs. Egg adds structure to baked items like muffins and popovers. Products without egg tend to crumble easily and fail to rise to normal levels (this compactness changes the texture of a product).

Shortened Cakes, Sponge and Angel Cakes: Egg is used to provide structure, to incorporate air, and to emulsify. Products without egg will be compact, crumbly, and batters are likely to separate, making products gummy.

Yeast Breads: Many yeast breads are made without eggs. When eggs are included, products look and taste richer.

For information on egg substitutes in baking and cooking, View our Recipes or find more information on:

Hidden Ingredients
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