Egg Allergy
Travel Card

Why egg allergies need more than "no eggs"

Egg does most of its work as a binder, a glaze, or an emulsifier rather than as a dish in its own right, so a menu can read "egg-free" at a glance and still be wrong. Egg wash brushed onto bread, croissants, and meat pies bakes into a glossy brown crust and becomes invisible once cooked. Mayonnaise and aioli default onto sandwiches and dipping sauces across French, American, Spanish, and Japanese cooking alike (Japanese kewpie mayo is egg-yolk only). Hollandaise and béarnaise are an egg-yolk-and-butter emulsion under eggs Benedict and alongside grilled fish. Fresh pasta, tagliatelle, ravioli, tortellini, is made with egg where dried pasta typically isn't, and a menu rarely says which one a dish uses. AllergyPass's egg restriction is built with these hidden ingredients attached, including mayonnaise, aioli, hollandaise, egg wash, fresh egg pasta, and meringue, so the translated card names the actual risk rather than a single ingredient a cook might not connect to what's glazing the crust.

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.
• The hidden-ingredient list. Mayonnaise, aioli, hollandaise, egg wash, fresh egg pasta, and meringue are named directly rather than assumed.
• Native script. Spoken English often doesn't land in a busy kitchen. A written card in the destination's own script removes that gap entirely.
• Any other restrictions you're managing. AllergyPass supports combining egg with any of the other 69 restrictions on one card, at no extra cost.

How to build your egg allergy card

1. Open the Card Builder and select Eggs from the allergen list.
2. Pick your destination language. 40 languages are live, covering the destinations where egg-based sauces and glazes are most common in local cooking and baking.
3. Set your severity and download or print. The card preview updates as you go, so you can confirm the wording before you travel.

In-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 needs to cover more than whole eggs. Egg wash on pastry, mayonnaise, aioli, hollandaise sauce, and fresh egg pasta all carry egg protein without listing egg anywhere obvious, so the card should name the ingredient risk directly, in the destination's language and script, along with your severity level.

Can I build an egg allergy card for free?

Yes, for Thai and English destinations. The Free Starter tier has unlimited allergens and no sign-up. Other destination languages need a Single Trip Pass ($4.99, one destination) or an All Access plan (all 40 live languages).

Does the card cover egg wash and mayonnaise, not just whole eggs?

Yes. Egg is set up as a full restriction with its known hidden ingredients, including mayonnaise, aioli, hollandaise, egg wash, fresh egg pasta, and meringue, so the translated card names those risks rather than only the word "egg".