Egg ladder

Some children who are allergic to egg can eat small amounts of egg that is well baked (in cakes and biscuits, for example).⁣

Often they will not tolerate raw egg, whole egg or lightly processed such as mayonnaise or meringue.⁣

𝐂𝐡𝐢𝐥𝐝𝐫𝐞𝐧 𝐰𝐡𝐨 𝐜𝐚𝐧 𝐞𝐚𝐭 𝐛𝐚𝐤𝐞𝐝 𝐞𝐠𝐠𝐬 𝐚𝐫𝐞 𝐦𝐨𝐫𝐞 𝐥𝐢𝐤𝐞𝐥𝐲 𝐭𝐨 𝐨𝐮𝐭𝐠𝐫𝐨𝐰 𝐭𝐡𝐞𝐢𝐫 𝐚𝐥𝐥𝐞𝐫𝐠𝐲.⁣

• Unfortunately, those children who cannot tolerate baked egg are less likely to grow out of their egg allergy.⁣
  

It is important to know that egg may be found in a wide range of foods, including:⁣

• 𝘊𝘢𝘬𝘦𝘴⁣
  
• 𝘉𝘪𝘴𝘤𝘶𝘪𝘵𝘴⁣
• 𝘗𝘢𝘴𝘵𝘳𝘪𝘦𝘴⁣
• 𝘋𝘦𝘴𝘴𝘦𝘳𝘵𝘴⁣
• 𝘊𝘶𝘴𝘵𝘢𝘳𝘥⁣
  
• 𝘔𝘦𝘢𝘵 𝘱𝘳𝘰𝘥𝘶𝘤𝘵𝘴⁣
• 𝘚𝘢𝘭𝘢𝘥 𝘥𝘳𝘦𝘴𝘴𝘪𝘯𝘨𝘴⁣
• 𝘎𝘭𝘢𝘻𝘦𝘴⁣
• 𝘌𝘨𝘨 𝘱𝘢𝘴𝘵𝘢⁣
• 𝘉𝘢𝘵𝘵𝘦𝘳𝘦𝘥 𝘰𝘳 𝘣𝘳𝘦𝘢𝘥-𝘤𝘳𝘶𝘮𝘣𝘦𝘥 𝘧𝘰𝘰𝘥𝘴⁣
• 𝘚𝘰𝘮𝘦 𝘪𝘤𝘦 𝘤𝘳𝘦𝘢𝘮𝘴⁣
• 𝘚𝘰𝘮𝘦 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦𝘴⁣
• 𝘚𝘰𝘮𝘦 𝘴𝘸𝘦𝘦𝘵𝘴⁣

Also, food labels with the below items may suggest the presence of egg so look out for:⁣

• 𝘈𝘭𝘣𝘶𝘮𝘪𝘯 , which suggests the presence of egg;⁣
  
• 𝘓𝘺𝘴𝘰𝘻𝘺𝘮𝘦, which is an enzyme derived from egg;⁣
• 𝘌𝘨𝘨 𝘓𝘦𝘵𝘤𝘪𝘵𝘩𝘪𝘯, (𝘌𝟹𝟸𝟸), which may, in rare cases, be made from egg; It works as emulsifiers and often is in trace amounts. Though trace amounts are not common to cause an egg allergy.⁣
• 𝘌𝘨𝘨 𝘸𝘩𝘪𝘵𝘦, in some bread it is used as a washing agent. In wine, alcohol-based drinks, coffee drinks and soup stocks (and sometimes along with eggshells) it might be used as a clarifying agent.⁣

Resolution of egg allergy tends to occur in stages, starting with tolerance to baked egg.⁣

• Further steps will involve cooking the egg so that the protein causing the allergy will be less degraded.⁣
  
• It will end on the last step, which is raw egg.⁣

(𝘧𝘰𝘳 𝘰𝘵𝘩𝘦𝘳 𝘰𝘱𝘵𝘪𝘰𝘯𝘴 𝘰𝘯 𝘦𝘢𝘤𝘩 𝘴𝘵𝘦𝘱 𝘰𝘧 𝘵𝘩𝘦 𝘭𝘢𝘥𝘥𝘦𝘳, 𝘢𝘴𝘬 𝘺𝘰𝘶𝘳 𝘋𝘪𝘦𝘵𝘪𝘵𝘪𝘢𝘯 𝘧𝘰𝘳 𝘢𝘥𝘷𝘪𝘤𝘦)⁣

The suggestion is to have an initial dose of ¼ of the age-appropriate dose the child would have in one day.⁣
⁣
From then double the dose every other day and aim to give it 2 to 3 times per week.⁣




















Remember to always be guided by your Paediatric Allergy Team, which should include a Paediatric Allergy Dietitian.⁣


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