What foods contain eggs: A Guide to Obvious and Hidden Sources

According to Food Allergy Canada, egg is one of the most common food allergens, making it crucial to know which foods contain eggs. While you might expect them in dishes like omelets and scrambled eggs, this guide will expose the many hidden sources, from mayonnaise to certain baked goods and processed foods.

Quick Summary

This guide details common and surprising food items where eggs are found, covering baked goods, sauces, dressings, and processed products. It helps identify obvious versus hidden egg ingredients for managing allergies or dietary restrictions.

Key Points

• Hidden Sources: Beyond obvious baked goods and sauces, eggs are often used as a binder in processed meats like meatballs and in breaded foods.

• Ingredient Labeling: Egg derivatives are not always listed as "egg." Look for ingredients like albumin, lecithin, and ovalbumin.

• Sauce Surprises: Mayonnaise, hollandaise, and some creamy salad dressings traditionally contain eggs.

• Confectionery Concerns: Marshmallows, marzipan, and some icings can contain egg whites.

• Read All Warnings: For severe allergies, check for cross-contamination warnings like "May contain eggs".

• Explore Alternatives: Many egg-free replacements are available, including plant-based egg replacers, aquafaba, and vegan mayo.

Obvious and Common Foods that Contain Eggs

It’s no surprise that many breakfast items and desserts rely heavily on eggs for structure, richness, and leavening. Beyond the obvious, however, eggs are a staple in many classic recipes.

Classic Dishes and Baked Goods

• Baked Goods: Many breads, cakes, muffins, and pastries use eggs as a binder, leavening agent, and for moisture.
• Pancakes and Waffles: These breakfast staples almost always include eggs to achieve their fluffy texture.
• Custards and Puddings: Eggs are used to thicken and set these desserts, giving them their smooth, creamy consistency.
• Quiches and Frittatas: These savory baked egg dishes are obvious and primarily egg-based.
• Meringue: This light, airy confection is made by whipping egg whites with sugar.
• Soufflés: Known for their dramatic rise, soufflés rely on beaten egg whites for their structure.
• Mayonnaise: The classic emulsion is created with egg yolks, oil, and an acid like vinegar or lemon juice.

Sauces and Dressings

• Hollandaise and Béarnaise Sauce: These rich, classic sauces are thickened with egg yolks.
• Caesar Salad Dressing: The traditional recipe for this dressing uses raw or coddled egg yolks.
• Some Salad Dressings: Many creamy salad dressings use egg products for a rich texture.

Hidden Sources of Eggs in Processed and Prepared Foods

For those with an egg allergy, the real challenge lies in identifying eggs in processed foods where they are not immediately obvious. Careful label reading is essential.

Processed Foods and Meat Products

• Processed Meats: Eggs can be used as a binder in products like meatballs, meatloaf, and some sausages or hamburgers to hold the shape.
• Breaded or Battered Foods: The crispy coating on many fried foods is often made with a batter containing egg.
• Pasta: Some fresh or dried pasta varieties, particularly egg noodles, are made with eggs.
• Marzipan: This confection often includes egg whites as a binding agent.
• Marshmallows: While some brands are egg-free, many use egg whites as a foaming agent.
• Foam on Coffee Drinks: Egg whites can be used to create the foam topping on some specialty coffee drinks like cappuccinos.
• Lecithin: While most lecithin used in food is soy-based, it can be derived from egg yolks, so it's important to clarify.

A Comparison of Common Egg-Containing Foods

Food Category	Common Examples	Hidden or Surprise Sources	Primary Function of Egg	Label Keywords to Look For
Baked Goods	Cakes, cookies, muffins, breads	Egg washes (for shine), glazes	Leavening, binding, moisture	Albumin, Globulin, Lecithin, Ovalbumin
Sauces/Dressings	Mayonnaise, hollandaise, béarnaise	Some bottled creamy dressings	Emulsifier, thickener	Egg solids, Egg powder, Egg yolk
Processed Meats	Meatloaf, meatballs, hot dogs	Breaded foods, sausage patties	Binder	Egg whites, Dried egg
Confections	Meringue, custards, some candies	Marshmallows, marzipan, icings	Foaming agent, binder	Egg whites, Conalbumin, Ovomucoid

Reading Labels to Identify Egg Ingredients

To successfully manage an egg-free diet, becoming an expert label reader is key. Always check the ingredients list for obvious terms like "egg," "egg whites," or "egg yolks." However, be aware of derivatives and less obvious names.

Ingredient Names to Watch Out For

• Albumin: A protein found in egg whites.
• Globulin: Another egg protein.
• Lecithin: Often soy-based but can be from eggs. Check the source.
• Ovalbumin: The main protein in egg white.
• Ovomucoid: An egg white protein that is a common allergen.
• Egg Solids, Egg Powder, Dried Egg: These are dehydrated egg products used in many processed foods.

Cross-Contamination Warnings

Even if a product doesn't list eggs as an ingredient, manufacturers are required to state if the food was produced in a facility that also handles eggs. Look for phrases like "May contain eggs" or "Processed in a facility that also handles eggs". For severe allergies, this warning should be taken seriously.

Alternative Products for Egg-Free Diets

Fortunately, with the rise of plant-based and allergy-friendly products, there are now many alternatives for those who need to avoid eggs.

• Egg Replacers: Available in most health food stores and large supermarkets, these are often made from potato starch, tapioca flour, or other starches.
• Vegan Baking Alternatives: Many vegan recipes use substitutes like applesauce, bananas, or ground flaxseed mixed with water to bind ingredients.
• Aquafaba: The brine from canned chickpeas can be whipped like egg whites to create a meringue-like foam for desserts.
• Egg-Free Mayonnaise and Sauces: Vegan mayonnaise and dressings use alternatives like aquafaba or other plant-based emulsifiers.

Conclusion

Understanding what foods contain eggs is more complex than simply avoiding scrambled eggs and omelets. From obvious baked goods to hidden ingredients in sauces and processed meats, eggs are a prevalent part of many cuisines. By carefully reading labels, familiarizing yourself with common and hidden egg-containing products, and exploring the growing market of egg-free alternatives, you can successfully navigate an egg-free diet, whether due to allergies or dietary preferences. The key is vigilance and knowledge, enabling you to make informed decisions about your food choices.

Food Allergy Canada provides extensive resources on managing egg allergies and other food sensitivities.

Frequently Asked Questions

What are some common foods that contain eggs?

Common foods include baked goods like cakes and muffins, pancakes, waffles, custards, meringues, mayonnaise, and certain sauces like hollandaise and béarnaise.

Are there hidden egg ingredients in processed foods?

Yes, eggs can be hidden in processed meats such as meatballs and meatloaf, breaded foods, certain pastas, and some salad dressings.

How can I tell if a packaged food contains egg?

You must read the ingredient list carefully and look for terms like egg, egg whites, egg yolks, albumin, globulin, lecithin (if derived from egg), ovalbumin, and ovomucoid.

Do all pastas contain eggs?

No, but many fresh pastas and egg noodles are made with eggs. Most dried, packaged pastas are egg-free, but it's always best to check the label.

Can marshmallows have eggs in them?

Yes, some brands of marshmallows use egg whites as a foaming agent. It is crucial to check the ingredient list as some are made without eggs.

What are good alternatives to eggs in baking?

Effective alternatives include commercial egg replacers, mashed banana or applesauce for moisture, and a mixture of ground flaxseed or chia seeds with water for binding.

Is lecithin always made from eggs?

No, most commercially used lecithin is derived from soy. However, it can also come from egg yolks, so it's important to verify the source on the product label.