All labels on foods must be read for products containing eggs, powdered or dried egg, albumin, dried egg yolk, egg white, ovalbumin, ovomucin, ovomucoid, vitellin, ovovitellin, livetin, ovoglobulin egg albumin and globulin. Read every label since it is impossible to list all sources of eggs, and the composition of any food product may be changed without notice. The MMR and flu vaccines should be discussed with our office prior to administration.
TYPES OF FOOD AND AMOUNTS:
SOUPS, AS DESIRED
- Broth or cream soups prepared with allowed ingredients
- Mock turtle and egg noodle soup, and stock soup cleared with egg (i.e. consomme, bouillon, etc.)
MEAT AND MEAT SUBSTITUTES, 2-3 SERVINGS
- Meat, poultry, cheese, fish, seafood prepared without eggs
- Meats breaded with egg-free breading
- Any meat prepared using egg as a binding agent, such as sausage, hamburger, meatloaf, croquettes, or casseroles.
- Breaded foods in which egg is used in the breading.
- Meat and fish sauces containing egg batter for deep fat frying.
- Cheese souffle, cheese fondue, cheese puffs.
- Eggs in any form, (e.g. poached, scrambled, baked, creamed, fried, deviled, hard- or soft-boiled, omelet, souffles, egg salad, egg sandwich, egg sauces, meringues
- Egg substitutes such as Egg Beaters.
POTATO AND POTATO SUBSTITUTES, 1 OR MORE SERVINGS (1/4 CUP)
- White or sweet potatoes
- Macaroni, rice, spaghetti
- Duchess potatoes, potato cakes, potato puffs, egg noodles