whereas well cooked egg incorporated in foods such as cakes and biscuits may be tolerated. This should be clarified with parents. The below outlines the types of foods that are considered to include raw, slightly cooked or well cooked egg. Well cooked egg Slightly cooked or Raw containing high levels of egg white Meringues Fresh mousse Biscuits Pavlova Fresh mayonnaise Dried egg pasta Lemon curd Fresh ice cream Oven baked meat Quiche and Frittata Fresh sorbet dishes (meatloaf, Scrambled egg Horseradish meatballs, sausage Boiled egg sauce rolls) Fried egg Tartar sauce Well cooked egg Omelette Raw egg in cake pasta Poached egg mix Egg glaze on pastry Egg in batter Egg flips or egg Egg in breadcrumbs - fish, nog schnitzels Hamburgers or rissoles Asian dishes with omelette or egg white added Hollandaise sauce Egg custard Pancakes Mud cake Avoiding egg in packaged foods In Australia, all packaged foods must include a food label with an ingredients list. By law, food labels are required to state all food allergens that may be included in a food or drink product, no matter how small the amount of allergen is. The following table outlines common ingredients that may indicate the presence of eggs. Products that include these ingredients should be avoided when catering for children with egg allergies. Ingredients that may contain eggs Egg Ovomucin Albumin Globulin Egg white/yolk Ovalbumin Apovitellin Avidin Egg powder Ovomucoid Vitellin Livetin Egg protein Ovmuxoid Simplesse Silici albuminate egg Ovglycoprotein Lysozyme Meringue mix Egg solids Ovovitellin Flavoproteins Ingredient lists should be checked carefully to determine whether egg allergens are present. If egg allergens are present this should be listed clearly on the food label, for example an ingredient list should read (egg)’ or ‘albumin albumin’ instead of simply ‘egg ‘albumin’. ALWAYS the ingredients list every time you buy a food product as the ingredients of the product may change.
whereas well cooked egg incorporated in foods such as cakes and biscuits may be tolerated. This should be clarified with parents. The below outlines the types of foods that are considered to include raw, slightly cooked or well cooked egg. Well cooked egg Slightly cooked or containing high levels of egg white Raw Biscuits Dried egg pasta Oven baked meat dishes (meatloaf, meatballs, sausage rolls) Well cooked egg pasta Egg glaze on pastry Meringues Pavlova Lemon curd Quiche and Frittata Scrambled egg Boiled egg Fried egg Omelette Poached egg Egg in batter Egg in breadcrumbs - fish, schnitzels Hamburgers or rissoles Asian dishes with omelette or egg white added Hollandaise sauce Egg custard Pancakes Mud cake Fresh mousse Fresh mayonnaise Fresh ice cream Fresh sorbet Horseradish sauce Tartar sauce Raw egg in cake mix Egg flips or egg nog Avoiding egg in packaged foods In Australia, all packaged foods must include a food label with an ingredients list. By law, food labels are required to state all food allergens that may be included in a food or drink product, no matter how small the amount of allergen is. The following table outlines common ingredients that may indicate the presence of eggs. Products that include these ingredients should be avoided when catering for children with egg allergies. Ingredients that may contain eggs Egg Ovomucin Albumin Globulin Egg white/yolk Ovalbumin Apovitellin Avidin Egg powder Ovomucoid Vitellin Livetin Egg protein Ovmuxoid Simplesse Silici albuminate egg Ovglycoprotein Lysozyme Meringue mix Egg solids Ovovitellin Flavoproteins Ingredient lists should be checked carefully to determine whether egg allergens are present. If egg allergens are present this should be listed clearly on the food label, for example an ingredient list should read ‘albumin (egg)’ or ‘egg albumin’ instead of simply ‘albumin’. ALWAYS the ingredients list every time you buy a food product as the ingredients of the product may change.