Baked Egg |
Well-cooked Whole Egg |
Raw Egg |
Plain cakes, sponge fingers, brioche, croissants, biscuits & cookies – remember no icing that contains egg |
Boiled Egg |
‘Dippy’ uncooked boiled, fried or poached egg |
Dried egg pasta and noodles |
Fried Egg |
Mousse |
Egg in shop bought sausages, meatballs, gravy granules and gluten free bread |
Omelette |
Mayonnaise |
Egg glaze on pastry |
Poached Egg |
Ice cream especially fresh and luxury types |
Quorn products |
Scrambled Egg |
Freshly made sorbet |
Shop bought precooked frozen Yorkshire puddings or ready-made pancakes and scotch pancakes |
Quiche |
Royal icing (fresh and powdered icing sugar) & soft mallow |
Batter made with egg |
Fondant icing inside a Cadbury’s crème egg® |
|
Egg Custard |
Raw egg in cake mix and other dishes waiting to be cooked (children of all ages love to taste!) |
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Bread and Butter Pudding |
Carbonara sauce, Tartar sauce |
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Fresh Egg Pasta |
Chocolate bars containing egg in their filling eg Milky way, Mars bar |
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Pancake cooked in a frying pan |
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Meringues |
Document Version:
1.0 Lead Authors: Cherry Alviani, Paediatric Registrar, UHS |
Approving Network:
Wessex Allergy Network Date of Approval: July 2023 Review Due: July 2026 |
PIER Contact |
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