Yep, Egg Allergies Are Real—but Do You Have One?

It's easy to assume that food allergies are an issue reserved for childhood (like that one classmate you remember who was allergic to peanuts growing up), but the truth is, adults can get them, too. Sometimes, they carry over into adulthood, and other times, they can randomly pop up out of nowhere. Which might explain why that bacon, egg, and cheese you eat every morning from your local corner store or decadent slice of chocolate cake at your fave bakery now turns you into a swollen, itchy, confused mess. Thankfully (or unfortunately), it's not just in your head: You might have an egg allergy.

No matter where you land on the reaction scale, experts say it's best to steer clear of egg-anything altogether. But what if you really like eggs? Are there solid alternatives to replace them in cooking, baking, and everyday eating? Plus, how can you tell if you're actually allergic if your symptoms are super mild?

Three board-certified allergists share more about egg allergies here, including how to tell if you have one, and if there are *some cases* where you can still eat this egg-cellent food.

First, what causes an egg allergy?

"Egg allergy occurs when the immune system mistakenly identifies proteins in eggs as harmful and triggers an overreaction called an allergic reaction," says Thuy Lien Lai, MD, an allergist and department chief of allergy, asthma, and immunology at Kaiser Permanente. "Both egg whites and yolks contain proteins that can cause allergies, but reactions to egg whites are more common," she adds.

This is because egg whites contain more allergenic proteins than the yolk, says Sanjay Kamboj, MD, FACP, an associate clinical professor of medicine at the University Medical Center New Orleans, adding that the proteins most known to cause a reaction are called ovomucoid, ovalbumin, and ovotransferrin.¹,²,³

But what causes someone to be allergic in the first place? Like most other food allergies, especially one of the "big nine" (wheat, milk, fish, shellfish, soybeans, tree nuts, peanuts, egg, and sesame), egg allergies can develop from genetic and environmental factors, says Susanna Silverman, MD, a board-certified allergist and immunologist at Schweiger Dermatology Group. This means, apart from certain feeding practices and early food introduction in childhood, if one or both of your parents have food allergies or other immunocompromised conditions, like asthma or eczema, you have an increased risk of developing them, too, she adds.

Of course, not everyone with a family history of food allergies will develop them. But if you do, the chances of them appearing in childhood are greater: About 2 percent of children are allergic to eggs, in particular, says Dr. Silverman. While about 70 percent of people with egg allergies outgrow it by age 6, about 0.1 to 0.2 percent of adults still live with the allergy, which can range from mild reactions where you can still eat certain things (looking at you, baked goods) to full-blown reactions from even the slightest exposure—leading to dangerous side effects if left untreated.

So, what do symptoms look like?

Like most other food allergies, eggs can cause a systemic reaction (i.e., they affect the entire body), thanks to an overproduction of the natural chemical histamine by cells in your immune system. On top of skin reactions like hives, itching, swelling, and eczema flare-ups, Dr. Lien Lai says allergic reactions to eggs can also cause respiratory issues like a runny nose, sneezing, nasal congestion, coughing, difficulty breathing, or wheezing.

You may also have digestive issues like stomach pain and cramping, nausea, or diarrhea. And in severe cases, egg allergies can lead to anaphylaxis—a severe reaction that causes difficulty breathing, a drop in blood pressure, and a loss of consciousness, says Dr. Lien Lai, which requires emergency medical attention.

Dr. Silverman says this reaction usually happens within minutes to a few hours after eating eggs, and depending on the severity of your allergy, symptoms can arise from just a few bites of a pastry or cake made with eggs, or after eating a full plate of them scrambled up—everyone is different.

An egg *intolerance* is different, though

You might think, 'Eh, eggs just don't agree with my stomach, but I still eat them and I'm fine.' Well, this may be the case if you have an intolerance, which is *very* different from an allergy. While allergies affect your immune system, food intolerances solely affect your digestive system. Which is why, if you only have an intolerance, you're likely still able to eat eggs, but just get an upset stomach after the fact.

"Egg allergy involves the immune system, which mistakes egg protein as harmful," says Dr. Lien Lai. But "egg intolerance is a digestive issue, meaning the gut or gastrointestinal system cannot process or digest eggs properly," leading to bloating, stomach pain, nausea, or diarrhea, which "can be very discomforting," she adds.

So, while you may be able to get away with eating eggs now and then if you're intolerant, you won't be able to if you're allergic; your body will definitely let you know.

So, how can you tell if you're actually allergic to eggs?

One common concern with food allergies, eggs included, is: Can I be allergic without knowing? Fortunately, Dr. Lien Lai says this is pretty unlikely. "If you're truly allergic to eggs, your immune system and body will respond and give you symptoms to let you know," she adds.

That said, "some people may have very mild symptoms that they attribute to something else, like mild stomach upset or skin irritation," says Dr. Kamboj. "This can lead to them unknowingly continuing to eat eggs despite having a sensitivity."

Figuring it all out can be tricky, so if you're ever unsure, seeing an allergist for testing is always the best route.

The allergy be cured—but it might be outgrown

"There is no cure for food allergies; however, sometimes, people will outgrow them," says Dr. Silverman. In some cases, a childhood allergy will just dissipate, or allergic reactivity will lessen over time in adulthood.

In the meantime, it's best to avoid eggs altogether and take proper precautions in case you do have a run-in with your eggy arch nemesis. Beyond avoiding them at breakfast or on top of a juicy burger, you might also have to spend time "carefully reading food labels and being cautious of processed or baked goods that might contain egg derivatives (i.e., parts of the egg white or yolk)," says Dr. Lien Lai.

You'll likely also have to carry around an epinephrine auto-injector (like an EpiPen) in case you have severe reactions, says Dr. Silverman. But for mild reactions, like hives, redness, and itching, over-the-counter antihistamines like Benadryl or Zyrtec can do the trick at relieving symptoms, says Dr. Lien Lai.

Over time, you'll get into a good routine, though it's understandable that being hyper vigilant about what you eat 24/7, especially with severe allergies, can get exhausting. To help, Dr. Silverman says new and exciting treatments have become available that may help reduce your overall allergic reactivity. This includes "oral immunotherapy, which will gradually desensitize and induce tolerance, and omalizumab (Xolair), a biologic medication recently approved to treat food allergy," she adds.

Or, you could try eating eggs again, with professional supervision, of course. Experts call this a graded oral food challenge, where you eat minuscule amounts of what you're allergic to, building your way up over several weeks, at your allergist's office. Dr. Silverman says this can help people's immune systems become more tolerant of foods over time, or as a check-in to see whether you're still even allergic. Plus, they have medication there just in case.

Fun fact: Your food challenge may start with baked products. "Often, tolerance of baked egg products (such as cakes or muffins) will come first, followed by tolerance of lightly cooked egg (such as scrambled eggs or French toast)," Dr. Silverman says. Dr. Lien Lai agrees, noting that "approximately 70 percent of children with egg allergy tolerate baked egg." That's because "heating disrupts or breaks down the protein responsible for egg allergy."

Just remember not to try food challenges at home without your allergist's OK. Without the proper safety measures, you could have a reaction that needs medical attention.

One last thing: Can you get vaccines with an egg allergy?

All the experts agree that this is a common misconception. "In the past, people with severe egg allergy were advised to avoid certain vaccines, such as flu vaccines, because they contained small amounts of egg proteins," Dr. Silverman says. "However, recent studies have shown that those with severe egg allergy can safely receive those vaccines." In other words, it's extremely rare to react to these shots.

“While egg allergy used to be a concern for vaccines, current research has largely debunked the idea that it prevents vaccination,” Dr. Lien Lai adds. So, if you have upcoming flu shots or have to take a medication that includes egg byproduct (like the common anesthetic Propofol, which contains a fatty element of egg called egg lecithin), just know that you are generally safe. But if in doubt, ask your allergist or healthcare provider for more specific guidance.⁴

The bottom line

Turns out, adults can be allergic to eggs, but the severity might be sliding scale. This means, for some people, foods with baked egg are totally fine, while for others, it's a no-go. It can be tricky to tell whether you have an egg allergy, intolerance, or something else entirely, but experts say your body *will* give you signs. So, if you consistently feel itchy, swollen, short of breath, dizzy, or even nauseous after eating eggs, get checked out by your healthcare provider or allergist.

Your provider will likely request a skin prick test or bloodwork that can tell whether you're allergic. From there, they can suggest management options, whether it be an EpiPen, antihistamine medications, oral immunotherapy, or just plain avoidance.

And if you feel the egg FOMO? Plenty of plant-based options exist, so your breakfast sammie, "egg salad," or favorite chocolate chip cookie recipe never have to leave your life.

Not to fear: Alternatives are here

Eggs are a superstar food: They're an excellent source of healthy fats like omega-3s, protein, and essential vitamins B, A, D, E, and K. Plus, they're so delicious and versatile. So what can you do if you feel like you're seriously missing out on them? Look for some tasty alternatives.⁵

Plenty of supermarkets and restaurants offer egg-free alternatives that are used for baking, cooking, and just plain snacking, says Dr. Silverman. Here are some of the experts' suggestions.

For cooking applications:

• Just egg: An egg replacer made mainly from mung bean protein. It cooks just like scrambled eggs!
• Wunder Eggs: A plant-based "hard-boiled egg" made from nuts, chickpeas, and vegan mayo.
• Silken tofu: This is a great choice for breakfast scrambles, burritos, or sandwiches. Plus, "a 1/4 cup of blended tofu is great for an egg substitute in dense recipes," Dr. Lien Lai says.
• Foods rich in healthy fats: Sardines, salmon, mackerel, walnuts, chia seeds, flaxseeds, and avocado.
• Foods rich in vitamin K, A, and iron: Spinach, kale, sweet potato, carrots, legumes, and lentils.

For baking (replacement) applications:

• Bob's Red Mill Egg Replacer: A great baking alternative made from potato starch, tapioca flour, baking soda, and psyllium husk.
• Ground flax seed or "chia egg": A great binding agent for baking. "Mix 1 tbsp of ground flaxseeds or chia seeds with 3 tbsp of water. Let it sit until it forms a gel—perfect for baking," says Dr. Lien Lai.
• Applesauce or mashed banana: Dr. Lien Lai says 1/4 cup can replace eggs as a binding agent in baking recipes.
• Baking soda: A leavening agent that helps baked goods rise.
• Aquafaba: This liquid from canned chickpeas can be whipped up just like egg whites, says Dr. Lien Lai.

And if you have a hankering for takeout or a little treat? Plenty of vegan bakeries, grocery stores, and restaurants have fabulous egg-free options.