Eggs are a healthy source of food packed with nutrients such as vitamins, iron and protein, for only 70 calories each. However, egg is a trigger for allergies in about 2.5 percent of infants and young children. For some of these children, eating or touching eggs can be life-threatening. Therefore, knowing what foods contain eggs is beneficial, whether a person wants a source of nutrient-dense food, or to completely avoid it as a trigger for allergies.
Aside the various ways of cooking -- scrambled, poached, boiled or fried -- egg is the main ingredient in many common recipes. Breakfast egg recipes include quiche, strata, soufflé, omelet, frittata and crepes. Desserts made primarily with egg include cream puffs, custard and flan. Eggnog is a beverage made with egg, and soups like egg drop soup and some noodle soups also contain egg.
There are many processed food that have egg as one of its ingredients. U.S. law requires that all manufacturers of foods that have egg proteins in their ingredients must include the word “egg” in the label, so one can easily identify such foods at the grocery stores. Egg is found in mayonnaise, meringue, egg noodles and pasta, creamy salad dressings and sauces. Other examples of foods that have egg in the recipe include French toast, cream-filled pies, custard ice cream, pudding, sherbet and commercially prepared pancakes, cakes and brownies. Breads with a shiny glaze were brushed with egg before baking.
Egg-allergy sufferers will find it helpful to identify food that may contain egg as a hidden ingredient, since egg-free foods may still contain allergy-causing egg proteins. Egg may appear on a label as albumin, globulin, lecithin, lysozyme, simplesse and vitellin. Food Ingredients labeled with “ova” -- such as ovalbumin, ovomucin, ovomucoid -- also indicate the presence of egg. Egg substitutes contain egg white, so they will trigger allergic reactions in people sensitive to egg.