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Egg allergy is the second most common allergy in infants and young children. About one out of every 100 children has egg allergy. Egg white is the part of the egg that causes most egg allergy reactions. But you can’t separate the white from the yolk without traces of egg white protein getting on the yolk. It is best to remove both from your child’s diet. This guide covers:
Also included are egg allergy chef cards. When you eat out, use these chef cards to let the restaurant staff know how to help you avoid allergic reactions to egg. If you would like to download the chef cards only, you can find them here.
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