Avoiding eggs and egg whites is the mainstay of egg allergy management. As eggs are found in many different types of manufactured and home-cooked foods, it’s extremely important to read food labels and ask about ingredients. As a major food allergen, many countries require that “egg” be clearly indicated on the food label or ingredient list of manufactured foods, but this varies between regions. Additionally, egg cross-contamination (i.e., the presence of eggs in a food that doesn’t have egg as an ingredient) can occur in unpackaged grocery or buffet-style foods.[1]
For managing an acute allergic reaction, second-generation antihistamines (e.g., loratadine, cetirizine) are recommended. First-generation antihistamines (e.g., diphenhydramine) are also effective but are more likely to cause side effects like drowsiness. For people with a previous severe reaction to egg, adrenaline (aka epinephrine) autoinjectors should be kept on hand in the event of an anaphylactic reaction.[1]