Egg allergy is an allergic reaction to the proteins found in egg whites. Egg allergy is the most common food allergy in infants, occurring in almost 10% of infants in Australia at 12 months of age. Fortunately, most children outgrow their egg allergy, with only 1% of children having an egg allergy at 6 years of age. Many children with egg allergy can tolerate egg cooked in baked goods.
Egg should be introduced along with other common allergens once your baby is ready to start solids. One idea is to mix a small amount of hard-boiled egg into a puree that your baby already enjoys.
While most cases of egg allergy are mild, some children with egg allergy can have anaphylaxis. Allergic reactions to egg occur within minutes of eating egg, though some may take up to 1-2 hours. Allergy to egg is reproducible — symptoms occur every time your child eats the food.
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Skin reactions like hives or welts from egg contact are very common. Many children who develop a localised skin rash can still eat egg without signs or symptoms of allergy.
Egg allergy is diagnosed based on the history of exposure to egg and symptoms that occurred. Sometimes your doctor may suggest testing such as a skin prick test or blood test.
The best way to know if your child is allergic to egg or not is to try small amounts of well-cooked egg at home.
Important: If allergy testing is done prior to eating egg, it may result in a false positive test that could lead to unnecessary avoidance of egg in the diet.
If you suspect your child has an egg allergy, see your GP. Your GP may refer you to an allergy specialist for assessment and management.
Your allergist will discuss the best way for your family to manage egg allergy in your child.