While some people are allergic only to chicken eggs, most people are allergic to eggs from any fowl, including chickens, ducks and quail. Egg allergies are caused by the immune system’s reactions to eggs, egg products or egg derivatives, usually when these items are ingested. These can be found in a whole host of foods, including (but not limited to):

• Baby food
  
  
• Baked goods and baking mixes (e.g., breads, rolls, cakes, cookies, crackers, doughnuts, pretzels, pancakes)
  
  
• Pastas (e.g., spaghetti, vermicelli, penne, egg noodles)
  
  
• Sauces and salad dressings (e.g., Caesar dressing, mayonnaise, béarnaise sauce, hollandaise sauce, tarter sauce)
  
  
• Drinks (e.g., root beer, coffee, beer, wine)
  
  
• Desserts (e.g., fudge, ice cream, sherbet, pudding, some chocolate, cream pies, cream puffs, frosting, marshmallows, meringue)
  
  
• Breaded or battered fried foods (e.g., chicken nuggets, meatballs, meat loaf, sausage)
  
  
• Soups (e.g., noodle soups, consommé, egg drop soup)

In addition, some brands of egg substitute actually contain egg whites. To find out if a food contains eggs, egg products or egg derivatives, individuals should always check the ingredient label. To avoid eating a product that contains eggs, individuals should stay away from products that contain:

• Egg white and egg white solids
• Egg yolk
• Egg solids
• Powdered egg
• Whole egg

An egg derivative (e.g., an egg protein) present in a food can be just as dangerous as egg itself to people with egg allergies. In these cases, the name “egg” may not specifically appear anywhere on the ingredient label. Some of the many types of egg derivatives and extracts that allergic individuals should stay away from include:

• Albumin
• Apovitellenin
• Globulin
• Livetin
• Lysozyme
• Ovalbumin
• Ovoglobulin
• Ovomucin
• Ovomucoid
• Ovotransferrin
• Ovovitella
• Ovovitellin
• Phosvitin
• Silici albuminate
• Simplesse
• Vitellin

As a general rule, terms containing "ovo" or "albumin" typically signal the presence of egg. Additionally, the substance lecithin is often made with egg yolks. People with concerns over food products containing lecithin can contact the manufacturer to better determine its source.

Since food manufacturers change the ingredients in their products from time-to-time, it is important for people with egg allergies to read product labels each time they shop. Individuals with egg allergies should also be aware that some cosmetics and shampoos also contain egg proteins.

It was once commonly believed that people with egg allergies could not receive the measles–mumps–rubella (MMR) vaccine, which is produced using cells from chicken eggs. Experts now believe the vaccine can be safely administered to people with egg allergies. However, a skin test may still be recommended before the vaccine is given in some cases.

Influenza vaccines are grown on egg embryos. As a result, they may contain a trace amount of egg protein. People with egg allergies should speak with their physician before receiving these vaccinations.