Like all food allergies, the most effective way of treating an egg allergy is to eliminate the problem food completely from the diet. Individuals who have an allergic reaction to eggs should never eat eggs, egg products or egg derivatives unless their physician has specifically told them otherwise.

An allergic reaction can be triggered by only a trace amount of egg or egg extract. People should also avoid inhaling the gases and fumes produced by cooking eggs, as well as any direct skin contact. While maintaining an egg–free diet can be difficult due to the large number of foods that contain eggs and egg derivatives, this kind of diet is an essential treatment for people with egg allergies.

Egg–sensitive individuals also need to become familiar with the many types of egg derivatives commonly found in today’s foods. Extracts such as albumin, globulin and livetin can be just as dangerous as plain eggs and should be avoided with equal care.

By checking ingredient lists for eggs and egg derivatives, and inquiring about ingredients and cooking techniques at restaurants, an individual can limit their exposure to dangerous egg allergens.

New legislation may make it easier for people to determine if a food item contains a potential allergen. As of January 2006, food manufacturers are required by the Food & Drug Administration (FDA) to clearly list food allergens on their product labels.

Since an infant or young child is often too young to make dietary or medical decisions, the parents or guardian must take responsibility for keeping the child’s diet egg–free. Parents should also let their child’s school cafeteria or daycare facilities know about any special dietary needs.

Individuals must also learn what steps to take if they do come into contact with an allergen. Physicians often recommend that the most sensitive individuals carry an epinephrine shot to counteract the affects of the potentially life-threatening condition known as anaphylactic shock. These individuals should know how to correctly self-administer their medication and parents should know how to properly treat a severe reaction in their child.

While there are no alternate foods that can replicate the taste of eggs, there are some alternatives that can duplicate its cooking qualities. Egg–free cookie recipes often substitute a mixture of vegetable oil, baking powder and water for the egg. Commercial egg substitutes and egg white substitutes are also popular alternatives. However, it is important to note that some brands of egg substitutes contain egg whites. In some cases, an allergic reaction can be avoided by substituting the eggs of other birds (most often ducks or quail) for the chicken’s eggs. Before attempting this switch, however, an allergic individual should consult their physician.

Because different people with egg allergies will respond with different levels of severity, some people are able to tolerate exposure to small amounts of egg. Some individuals may also be more sensitive to different types of egg exposure. For example, egg whites often cause a more severe allergic reaction than the yolks, due to the concentration of protein in that part of the egg. However, all parts of an egg, as well as its derivatives, should always be avoided unless an individual’s physician has determined otherwise.