Allergen: Eggs – what belongs to it, hidden sources and labelling
Eggs is one of the 14 allergens that must be declared under Annex II of Regulation (EU) No 1169/2011 – including for non-prepacked food at a buffet. It covers hen's eggs and eggs of other poultry, egg white, yolk, whole egg powder, products thereof. In Catering Cat the allergen has the code C.
What belongs to it?
- Hen's eggs and eggs of other poultry
- Egg white, yolk, whole egg powder
- Products thereof
Where is it often hidden?
- Mayonnaise, remoulade, aioli, hollandaise
- Egg noodles, spätzle, fresh pasta
- Breadcrumb coatings (egg as binder)
- Meatballs, meatloaf, fillings
- Desserts: tiramisu, mousse, meringue, crème brûlée
- Pastries with egg wash
Exemptions under Annex II
The regulation lists no exemptions for this allergen.
Tips for catering and buffets
- For pastries, remember the egg wash on the surface.
- Homemade and bought mayonnaise both contain egg – also in salads and dips.
- Label vegan alternatives clearly so guests recognise them.
How it appears on the buffet card
On the back of the card, the allergen is shown with its full name (“Eggs”), as a short name (“Egg”) or as the code “C” with a legend – depending on the display you choose in Catering Cat.
Frequently asked questions
Are only hen's eggs an allergen?
No. The rule covers eggs and products thereof; in practice eggs of other poultry are declared too.
Do I have to declare egg in pasta?
Yes, if the pasta contains egg, e.g. egg noodles, spätzle or fresh pasta.
All 14 allergens
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Start for freeThis page summarises the rules in general terms and is not legal advice. When in doubt, ask your local food authority.