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Which Came First, the Chicken or the Egg?
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Egg
allergies are common in children but frequently outgrown. The
egg white--not the yolk—contains a protein that causes
an allergic reaction. It’s better to avoid the entire egg,
however, because the egg yolk can be contaminated with egg white
(it's hard to completely separate them). Eggs are used in a lot
of prepared foods and recipes. Here are some additional
tips from Margaret Lewis, C.H.E.S., Educational Programs Manager,
Asthma and Allergy Foundation of
America. Consider these when making food choices.
- Some
commercial brands of egg substitutes contain egg whites.
- A shiny glaze on baked goods means the food was probably brushed
with egg before baking.
- Eggs are in marshmallows and custards.
- Boxed, dry pastas are usually egg-free. Fresh pasta is sometimes
egg-free, too.
- Avoid breaded or battered fried foods.
- Avoid mayonnaise, egg-based sauces and salad dressings.
- Egg-allergic people are not usually allergic to chicken.
- Eggplant is okay!
Some “egg”citing
trivia:
- The
average American eats more than 20 dozen eggs in one year.
- To
test whether an egg is raw or hard-boiled, spin it! If it spins,
it’s hard-boiled. If it wobbles, it’s raw.
- Ostrich eggs are the largest eggs. An ostrich egg would take
four hours to hard boil!
- Egg is a city in Switzerland.
- On March 19, 1994, the largest omelet (1,383 square feet)
in the world was made with 160,000 eggs in Yokohama, Japan.
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