Egg allergy when eating abroad

Eggs in 14 languages

The word to look for on menus, allergen charts and labels.

Language	Word	Romanisation
Japanese	卵 / 玉子 / たまご	tamago
Chinese	蛋 / 鸡蛋 / 蛋类	dàn / jīdàn / dànlèi
Korean	달걀 / 계란 / 알류	dalgyal / gyeran / allyu
Thai	ไข่	khai
Vietnamese	trứng
Hindi	अंडा	anda
Arabic	بيض	bayḍ
Turkish	yumurta
Greek	αυγό / αυγά	avgó / avgá
Italian	uovo / uova
French	œuf / œufs
Spanish	huevo
Portuguese	ovo / ovos
German	Ei / Eier

What counts as eggs

Egg as an allergen means the whole egg, white and yolk, from hens and from other birds such as ducks, geese and quail. Allergy UK advises people allergic to hen's eggs to avoid other birds' eggs too, because they can react to any of them. Fish roe is a different thing altogether and falls under fish.

Cooking changes how some people react, and some tolerate egg baked into a cake but not a soft-boiled egg. That's a judgement for your allergist, not a menu, so plan as if all egg counts.

Egg turns up under names that don't always say "egg":

• Albumin (albumen), ovalbumin, ovomucoid, globulin: egg-white proteins.
• Lysozyme (E1105): an egg-white enzyme used as a preservative, including in most Grana Padano cheese (Parmigiano Reggiano doesn't use it).
• Lecithin (E322): can come from egg or soy, so check the source.
• Mayonnaise, aioli, hollandaise, béarnaise, custard, meringue, mousse, zabaglione, sabayon.
• Egg wash and glazes: the shine on bread rolls, pastries, pies and baked buns.
• Batter and breadcrumb coatings, which are often stuck on with beaten egg.
• Fresh pasta, egg noodles and dumpling wrappers.
• Wine finings and the foam on some cocktails (egg white in a whisky or pisco sour).

Where egg hides on menus

Europe hides egg in pasta, sauces and pastry; East Asia hides it in batters, noodles and garnishes.

Cross-contact with egg mostly comes from shared batter and breading stations, griddles used for eggs at breakfast, and pastry brushes. The same fryer that cooks tempura or schnitzel also carries egg from the batter. Bakeries glaze trays of pastries with the same brush.

Labelling rules around the world

Egg is a labelled allergen in every region below, but rules for restaurants are far looser than rules for packaged food.

EU and UK. Eggs are one of the 14 allergens in Annex II of Regulation 1169/2011, retained in UK law. Packaged food must emphasise egg in the ingredients list, and restaurants, cafés and takeaways must provide allergen information for every non-prepacked dish that contains it. UK businesses can do this verbally, as long as a written notice tells you how to ask; some EU countries, such as Ireland, require it in writing.

United States. Egg is one of the nine major food allergens under FALCPA. FDA's revised guidance, published in January 2025, says "eggs" means eggs from domesticated chickens, ducks, geese, quail and other fowl, not just hens. FALCPA covers packaged food; FDA says it doesn't apply to food put in a wrapper or container in response to your order, and restaurant plates aren't covered. Restaurant rules are set by states and cities.

Australia and New Zealand. The PEAL rules in Standard 1.2.3 (in force since 25 February 2024) require "egg" in bold in the ingredients plus a "Contains" summary. For food sold without a label, such as in a restaurant, the information must be displayed with the food or given to you on request.

Canada. Eggs are a priority allergen on prepackaged food. There's no equivalent federal labelling duty on a plated restaurant meal, so ask.

Japan. Egg (卵) is one of the 9 mandatory allergens (特定原材料) on packaged processed food. The rule covers hen, duck, quail and other commonly eaten bird eggs, and excludes fish roe. Labels may use 玉子, たまご or エッグ instead of 卵, and mayonnaise must now be flagged explicitly as マヨネーズ（卵を含む） ("contains egg"); the old exemption for "obviously eggy" foods was abolished. Restaurants are outside the labelling law, though the Consumer Affairs Agency asks them to provide allergen information.

How to order with an egg allergy

Ask about how a dish is built, because egg is usually a binder or a glaze rather than the star.

1. Show the word in writing, using the table above, and add "including in batter, breadcrumbs, pasta, noodles, sauces and glazes".
2. Ask about coatings. Is the batter or breadcrumb made with egg? Is it stuck on with egg wash?
3. Ask about pasta and noodles. Fresh or dried? Egg noodles or plain wheat or rice noodles?
4. Ask about the sauce. Mayonnaise, aioli, hollandaise, béarnaise and Japanese-style dressings are egg-based by default.
5. Ask about bread and pastry. Glazed rolls and buns are common in bakeries and hotel breakfasts.
6. Read "may contain" as voluntary. Its absence isn't a guarantee. Japan bans vague "may contain" wording outright and uses a factory statement instead.

If your doctor has prescribed adrenaline, carry it every time you eat out (Allergy UK advises two devices) and follow your doctor's plan.

Dishes in our glossary that contain eggs

• UsuallyBacalhau à BrásEggs are stirred through until just set, often still soft.
• UsuallyBanh MiEgg-yolk mayonnaise (bơ) on the bread; fried egg in bánh mì ốp la.
• UsuallyBibimbapA fried egg or raw yolk on top.
• UsuallyCarbonaraYolks or whole eggs make the sauce, set only by the heat of the pasta.
• UsuallyCroquetasDipped in beaten egg before the breadcrumbs.
• UsuallyMenemenEggs are the base of the dish.
• UsuallyMoussakaMost Greek béchamels are enriched with egg yolks.
• UsuallyOkonomiyakiEgg in the batter and Japanese mayonnaise on top.
• UsuallyPad ThaiEgg is scrambled into the noodles.
• UsuallyPastel de nataEgg yolks make the custard.
• UsuallyQuiche lorraineThe filling is a custard of whole eggs and often extra yolks.
• UsuallySchnitzelBeaten egg holds the crumbs on.
• UsuallySpätzleEggs bind the batter; traditional recipes use a lot of them.
• UsuallySteak tartareA raw egg yolk, mixed in or served on top.
• UsuallyTakoyakiEgg in the batter and Japanese mayonnaise on top.
• UsuallyTempuraMost batters are mixed with egg; some shops use only flour and water.
• UsuallyTiramisuRaw yolks (often whites too) in the cream, plus egg in the biscuits.
• UsuallyTonkatsuBeaten egg holds the panko on; cabbage dressings may use mayonnaise.
• UsuallyTortilla españolaBeaten eggs bind the potatoes; the centre is often left runny.
• UsuallyVitello tonnatoMayonnaise, or hard-boiled egg yolks in the older recipe.
• OftenAranciniMany kitchens use beaten egg instead of batter, or bind the rice with egg.
• OftenBiryaniBoiled egg in Kolkata and many other styles, and egg biryani.
• OftenBouillabaisseMany rouilles are made like mayonnaise, with raw egg yolk.
• OftenBun ChaEgg binds the filling of the fried spring rolls (nem) served alongside.
• OftenDolmadesWarm meat dolmades are usually served with avgolemono (egg and lemon sauce).
• OftenDöner kebabEgg is a permitted binder in the meat; some sauces are mayonnaise based.
• OftenFrancesinhaA fried egg on top is a standard option and the default in many cafés.
• OftenJapchaeThin strips of fried egg (jidan) as a garnish.
• OftenMantıMany doughs are made with egg.
• OftenPad Kra PaoA crisp fried egg on top is the usual order.
• OftenPatatas bravasAlioli in most bars is a garlic mayonnaise made with egg.
• OftenRamenMarinated soft-boiled egg topping; some noodle makers add egg to the dough.
• OftenSchweinshaxeBread dumplings usually contain egg; some potato dumplings do too.
• OftenSpanakopitaMost fillings are bound with beaten egg.
• OftenSushiTamagoyaki omelette; mayonnaise in spicy and Western-style rolls.
• OftenTteokbokkiBoiled eggs are a standard addition; some fish cakes contain egg.
• SometimesBaklavaSome handmade filo doughs contain egg.
• SometimesBanh XeoSome cooks add egg to the batter or filling, especially in central versions.
• SometimesBun Bo HueCrab and pork cakes (chả cua) are often bound with egg.
• SometimesChar siuEgg noodles in char siu noodle soups and lo mein; not in the pork itself.
• SometimesCroque-monsieurA croque-madame is topped with a fried egg.
• SometimesDan dan noodlesSome kitchens use egg noodles.
• SometimesFalafelA few kitchens and packet mixes bind the batter with egg.
• SometimesGazpachoChopped hard-boiled egg as a garnish.
• SometimesKung pao chickenSome kitchens coat the chicken in egg white before frying.
• SometimesPesto alla genoveseGrana Padano, used in some pesto, contains lysozyme, an egg protein.
• SometimesRisotto alla milaneseGrana Padano contains lysozyme, a preservative made from egg.
• SometimesSauerbratenBread dumplings (Semmelknödel) and some potato dumplings contain egg.
• SometimesShawarmaSome garlic sauces are made like mayonnaise with egg.
• SometimesSobaRaw egg toppings, tempura batter, and egg used as a binder in some noodles.

Questions

Can I eat duck or quail eggs if I’m allergic to hen’s eggs?

Allergy UK advises against it: people allergic to hen’s eggs can react to eggs from ducks, geese, quail and other birds. US and Japanese rules also treat these eggs as the same allergen.

Is there egg in wine?

Sometimes. Egg white is one of the agents used to clear (fine) wine. In the EU and UK, a wine fined with egg must say ‘contains egg’ if detectable residues remain; Allergy UK puts the threshold at 0.25 mg per litre.

Is mayonnaise always made with egg?

Classic mayonnaise, aioli, hollandaise and béarnaise all use egg yolk, and Japanese mayonnaise is famously yolk-rich. Egg-free versions exist, so ask, but assume egg unless the kitchen confirms otherwise.

Do fresh pasta and noodles contain egg?

Often. Italian fresh pasta (pasta all’uovo) such as tagliatelle and ravioli is usually made with egg, as are German spätzle and many Chinese egg noodles and wonton wrappers. Dried durum wheat pasta usually isn’t, but check the packet or ask.

This guide is general information, not medical advice. Follow the allergy action plan your doctor gave you, and always confirm ingredients with the restaurant.

Sources

1. Food Safety Authority of Ireland: list of 14 allergens (EU Regulation 1169/2011, Annex II)
2. UK Food Standards Agency: allergen guidance for food businesses
3. US Federal Register: FDA food allergen labelling guidance, Edition 5 (January 2025)
4. Food Standards Australia New Zealand: allergen labelling
5. Health Canada: food allergies and priority allergens
6. Consumer Affairs Agency, Japan: food allergy labelling handbook (April 2026)
7. Allergy UK (incorporating Anaphylaxis UK): egg allergy
8. ASCIA: dietary avoidance for egg allergy

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.