"Keep in mind there are also some hidden sources of egg which can possibly include: the foam on the top of coffee or bar drinks, some egg substitutes, most commercially processed cooked pastas, including those used in prepared foods such as canned soup," said Phil Lempert, a food industry analyst, trend watcher and creator of supermarketguru.com.
"Boxed, dry pastas are usually egg-free, but may be processed on equipment that is also used for egg-containing products, which some may have to avoid depending on the allergy. Egg wash is sometimes used on pretzels and pies to make a shiny, appealing coating."
Egg allergies affect about 1.5 percent of young children, but egg allergies are also likely to be outgrown over time. Most reactions associated with eggs involve the skin, but anaphylaxis -- serious reaction that can be fatal -- can also occur.
Foods that contain egg or any of the following ingredients should be avoided: albumin, egg- dried, powdered, solids, white, yolk, eggnog, lysozyme, mayonnaise, meringue, ovalbumin, and surimi.
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