Eggs are one of the high risk foods when it comes to allergies especially in children. Many children will grow out of their egg allergies and egg allergy symptoms but until then a great deal of caution is needed. Egg allergies are usually caused by the proteins in eggs so it can be difficult to figure out just which one is the culprit. Added to this is the fact the allergies can be caused by egg whites or egg yolks and since it is often difficult to separate the two completely, people with severe allergies may need to avoid both. A person with a allergy to hen eggs may or may not be allergic to eggs from other animals.
Eggs are very nutritional and are used for making so many foods they can be very hard to avoid. Thankfully many grocery stores now carry egg free solutions. Even if baking at home, baking with out eggs can be easily accomplished with some experimentation. Substitutes must be made depending on what the eggs purpose is in a specific recipe. Eggs can be used as a liquid, binder or agent, egg re-placers are also available in most stores. Using eggs as a liquid in a recipe is the easiest to replace the others may require a little more creativity.
In rare cases egg allergies can occur from just inhaling fumes from eggs being cooked but egg allergy symptoms can occur within minutes after ingestion or after a few hours. People may also experience egg allergy symptoms when eating raw or soft boiled eggs but may be able to eat hard boiled eggs. This happens due to the fact that when the egg changes state so do the proteins.
When taking eggs out of your diet it is essential to replace all the great nutrients found in eggs with another source.
Eggs contain amino acids, vitamin A, Vitamin B6 & B12, Iron and other essentials.