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.

Immunisation?
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:

Commercial egg replacements, e.g. 'No Egg' Still read the label as some of these egg 'replacers' still contain egg.
Flax seed- for every egg white, use 1 tbsp of flax seed and 3 tbsp water
Tofu
1 Banana = 1 egg in cakes
2 tbsp potato starch = 1 egg
2 tbsp arrowroot powder = 1 egg
2 tbsp water + 1 tbsp oil + 2 tsp baking powder
substitute 20ml white vinegar for every egg in a baking recipe. You cant taste the vinegar and cakes and biscuits work a treat.
For substituting up to 3 eggs: for each egg, use 1 tsp baking powder, 1 tbsp liquid, and 1 tbsp vinegar

Words on labels to look out for:

Egg White
Egg Yolk
Dried egg
Egg Lecithin
Lecithin (usually soy)
Powdered egg
Albumin
Mayonnaise
Ovalbumin
Globulin
Ovomucoid

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

Labels: Food Allergy Info, Keeping safe