🥚Eggs
What it is
Eggs are one of the 14 EU-regulated allergens. An egg allergy is an immune reaction to proteins found in egg white and yolk, and is one of the most common food allergies in young children.
Where it hides
Beyond baked goods, mayonnaise and pasta, egg proteins are used to glaze bread crusts, clarify wine and vinegar, and bind meatballs, sausages, and some meat substitutes.
Safety note
EU law requires egg to be declared on packaged food labels whenever it's used as an ingredient, even in small amounts.
Not medical advice: Informational only, not medical advice. If you suspect a food allergy, consult a qualified healthcare professional for diagnosis and guidance.
