Egg typically refers to the egg of laying hens, though quail, duck, other bird eggs, and the roe of fish are available. Chicken eggs are used in many different foods including mayonnaise, sauces, breads, batters and pastries. Eggs are found throughout the food industry for their utility as binders, leavening agents, thickeners, stabilizers, and texture improvers.
Eggs are a source of complete protein and various vitamins and minerals. Raw and undercooked eggs are considered to carry a risk of Salmonella poisoning. Egg allergies (which affect 1.3% of North American children and 0.2% of adults) are often caused by proteins found in the egg white, such as ovalbumin, but can also be caused by proteins in the egg yolk, such as apovitillin. Versions of these proteins can be found in the eggs of many bird (chicken, duck, quail, turkey and ostrich, for example) and fish species, though the cross-reaction of fish roe with bird’s egg allergens is rare. See: Egg yolks
Mayonnaise, custard, baked goods, sauces, cakes, enriched breads, prepared foods, ice cream, salad dressing, meringues, mousse, fruit curd, eggnog, hollandaise, avoglemono, crème brûlée
The Journal of Allergy and Clinical Immunology Clinical & Experimental Allergy Food Allergy Research & Education Current Allergy and Asthma Reports