Children with an Egg food allergy (edited)

Egg allergy is the most common food allergy in infants and young children. It affects approximately 2.5% of young children. Most children will outgrow an egg allergy by age 5.
Egg white is more likely to cause a reaction than egg yolk. However, both parts of the egg can cause reactions.

There is much debate about whether children with an egg allergy should be immunised or not.
Many sources believe that the influenza vaccine is the only routine immunisation that shouldn’t be given to the egg allergic. I thoroughly encourage parents to research any vaccine that is to be given to any child especially one with health problems.
Reactions to egg allergy occur when egg is eaten for the first time usually between 6-15 months. Usually by this time the child is highly sensitised to egg as they would have been exposed to small amounts of egg in biscuits, cakes or through breastmilk. Most reactions occur in young children with infantile excema.

Egg Substitutes
Eggs can be replaced in most recipes with:

Words on labels to look out for:

Be aware that egg can often be found in: cakes, biscuits, macaroons, pavlova and meringues, quiche, custard, mayonnaise, sauces ( tartare, caeser, bearnaise), bread, pastry, doughnuts, waffles, pikelets, egg noodles & pasta, pre-crumbed foods (hamburgers, schnitzel), sorbet, ice cream, sausages, soups, marshmallow, confectionery, dips, wine

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