AllergyPassEgg Allergy
Travel Card
A bilingual card that names egg clearly in English and the destination language, with severity-specific wording and an optional cross-contamination warning.
Why egg allergies need more than "no eggs"
Egg often appears as a binder, glaze, or emulsion rather than as the name of a dish. Egg wash on bread, pastry, or meat pies becomes hard to see after baking. Mayonnaise, aioli, hollandaise, and béarnaise can be mixed into sauces or served as condiments. Fresh pasta may contain egg while dried pasta may not, but the menu does not always say which one the kitchen uses. The builder's educational panel lists examples such as mayonnaise, aioli, hollandaise, egg wash, fresh egg pasta, and meringue to help you prepare those questions; they are not part of the exported card.
What goes on an egg allergy travel card
- Severity level. Mild, moderate, or severe/anaphylaxis, so kitchen staff understand how seriously to treat the request.
- Your selected allergen. Egg is printed in English and the destination language. Hidden-source examples remain in the builder's educational panel rather than on the delivered card.
- Destination script. A written card gives the person taking your order something concrete to read and pass to the kitchen. It does not replace confirmation.
- Any other restrictions you're managing. Choose additional restrictions in the builder if you need them on the same card; review the combined wording carefully.
How to build your egg allergy card
- Open the Card Builder and select Eggs from the allergen list.
- Pick your destination language. The builder shows the currently supported languages and the plan needed for the selected destination.
- Review delivery. The free English flow sends a card image by email; translated cards and print-ready PDFs are paid outputs with delivery details shown in the builder.
Build an egg allergy card in your destination language
Build My CardIn-flight meals frequently use egg as a binder or glaze in dishes that don't read as "egg dishes" on the meal card, and a sealed airline tray isn't something you can ask a chef about mid-flight, so requesting a specific meal in advance is worth doing; the flying with food allergies guide covers that request process in full. Italy and France carry two of the densest everyday egg risks in European cooking: the food allergies in Italy guide has a full breakdown of fresh egg pasta versus dried, and the food allergies in France guide covers hollandaise, quiche, and pastry glaze dish by dish.
Managing egg alongside another allergen is common — the peanut, shellfish, and sesame allergy travel card guides cover the same hidden-ingredient approach for each, and AllergyPass lets you combine any of them onto one card.
Frequently asked questions
What should an egg allergy travel card say?
It should name egg clearly in English and the destination language, state the severity, and optionally warn about cross-contamination. Egg wash, mayonnaise, aioli, hollandaise, and fresh egg pasta are separate recipe questions to ask the kitchen; they are not printed automatically on the delivered card.
Can I build an egg allergy card for free?
The English card is free, but the current free flow asks for an email so the card image can be delivered. It does not require an account or credit card. Translated destination cards are paid; the builder shows the available plans and included formats before checkout.
Does the card cover egg wash and mayonnaise, not just whole eggs?
No. The delivered card names the selected egg restriction and can include a cross-contamination warning, but it does not automatically print egg wash, mayonnaise, or other hidden sources. The builder shows those examples in a separate educational panel so you know what to ask the kitchen.