Bild der Serie 14 Hauptallergen: Eier und daraus gewonnene Erzeugnisse

“CSI Menu!” (C) Eggs and Products Thereof

After A and B comes C. In terms of major allergens and their labeling on menus, the letter C (“Eggs and products thereof”) fits in nicely into our series on the 14 allergens.

Where is the allergen “C” found?

Almost self-explanatorily, it can be found in eggs and products thereof. Nevertheless, here is a list of the products in which the allergen “C” appears: Eggs from

  • Chicken
  • Turkey
  • Goose
  • Duck
  • Quail
  • Dove
  • Ostrich

What food items must be marked with the letter “C”?

It is pretty obvious which foods contain the allergen is “C” (hint: eggs), and the “products thereof” are very diverse. These include not only the more common things (spaghetti carbonara, boiled egg, mayonnaise or tiramisu), but also products for example which use egg as an adhesive.

Examples: egg pasta, mayonnaise, pancake, fried foods (products with breadcrumbs), croutons, hamburgers, potato-finished products, delicatessen salads, pates, sauces (e.g. hollandaise or béarnaise), dressings, desserts (ice cream, pudding, cakes, mousse, Ovaltine), pastries, breads, liqueurs (e.g. eggnog), wine, toppings for specialty coffees, “adhesive” for grains and decorations on bread, icing, surimi

A more extensive list of egg-containing foods can be found on our overview page of the 14 major allergens.

Everything just kid stuff!?

An allergy to chicken eggs particularly affects parents, as together with allergy to cow’s milk, an allergy to chicken eggs is one of the most common allergies in infancy. For some, everyday parenting often includes not only sleepless nights and diaper changes, but also scanning menus to look for products made from egg. The good news: thanks to allergen labeling, it is now much easier to find products containing egg or egg products. The second piece of good news: after one to two years, the allergy often disappears by itself leaving fewer adults who suffer from allergic reactions to egg and their products.

Not the yellow of the egg

Even if the allergy sometimes disappears automatically, as long as it is present severe allergic symptoms are possible all the way to allergic shock. The only way to avoid this: don’t consume the allergen or derivative products.

Egg white or egg yolk?

Allergy to chicken eggs is distinguished primarily between egg white and egg yolk. It is important so that people don’t get the idea that they have to, for example, refrain entirely from protein if they are allergic to egg white. If one suffers from chicken egg protein, they may consume cow’s milk protein without problems, and vice versa!

What should already be obvious. Not every egg allergy is an egg allergy. Because different allergens spoil the experience of a wonderful plate of egg benedict in the morning or a tiramisu with a coffee for allergy sufferers. Ovomucoid, ovalbumin, ovotransferrin or ovo lysozyme are the key allergens found in eggs. These can be found in both egg white or egg yolk and have different levels of aggressiveness. In particular, the former (ovomucoid), which is found in the yolk, is particularly aggressive and heat stable. Cook eggs in this case does not help – both raw or cooked egg must be left out.

So many allergens, yet only a “C”

Summarizing the whole patchwork of allergens related to eggs in a major allergen group is quite useful.

  1. Firstly, it is of course clearer instead of dividing eggs into various “partial allergens” or “part letters”.
  2. Secondly, there are sufferers who are so sensitive that they can eat neither raw nor boiled eggs.
  3. Thirdly, the strict separation of eggs is difficult to do in the kitchen. If a guest is only allergic to egg yolks, he could theoretically eat meringue all day, but he should avoid doing so. Better safe than sorry.

Only chicken egg?

We’ve been talking a lot about chicken egg allergies, but why are quail, ostrich or duck eggs “stigmatized” with a C? Very easily. Sometimes the allergy is so severe that it not only applies to chicken eggs, but also all kinds of eggs. Sometimes even cross allergies occur, which include the remaining types of eggs. Only very rarely even cross allergies extend to wing meat or bird feathers. But this no longer concerns you as a restaurateur.

Substitutes for eggs

There is good news! Replacing eggs is not too difficult, which will make vegans rather happy. If only a small quantity of egg is used, it may be omitted entirely.

  • Pasta / Noodles: there is already a greater choice of pasta made from durum wheat semolina (for example, the brand Barilla or the Billa private brand.)
  • bakery products: carob wheat flour
  • egg substitute powder


What you should know about allergen “C”:

  • Allergy to egg occurs mainly in infants and usually lasts for about one to two years. In adulthood, the allergy is relatively rare.
  • The state (cooked, raw) or part (white, yolk) plays no role in the identification with the allergen “C”.
  • The allergen “C” applies not only to chicken eggs, but eggs from other poultry species such as quail, pigeons, ostriches or ducks.
  • Cross-reactions may occur (wing meat)
  • Eggs can be replaced by egg substitute powder or other foodstuffs. Not only allergy suffers but vegans will become satisfied customers!