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The goal for a baked egg food challenge is to have your child eat a known amount of egg in a baked product, such as cake, cupcake or muffin. This dose is about ¼ of a baked egg.
Please use the recipe in this handout, if you can. If you do not, please bring in a copy of your recipe to clinic, the day of your challenge. Your recipe should have at least 2-3 eggs in it, so your child’s goal dose is right for their age. If your child has a wheat allergy, you can use a gluten free cake or muffin mix that calls for 2-3 eggs.
Prepare for the Food Challenge
Do not give antihistamines for 5 days before the food challenge. You can give diphenhydramine (Benadryl®), which you can use up to 24 hrs before the food challenge.
Give other allergy and asthma medicines as usual.
If your child is sick on the day of the food challenge, call the clinic to reschedule. Your child needs to be well for a food challenge.
What You Will Need
Duncan Hines Yellow Cake Mix, 15.25oz
1 cup water
1/3 cup vegetable oil
3 large eggs
Pan Size/Bake Time
13 x 9-inch: 23-28 minutes OR
24 cupcakes: 18-21 minutes
Prep: Preheat oven to 350°F. for metal or glass pans, 325°F. for dark or coated pans*. Grease sides and bottom of each pan. Flour lightly. (Use baking cups for cupcakes).
Mix: Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake right away.
Bake: Follow bake times on box. Add
3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool all the way before frosting.
Cut: 13x9-inch cake into 12 equal pieces.
Bring half the cake or 6 cupcakes (if you make cupcakes) to the clinic visit.
Pediatric Allergy Clinic: (608) 263-6180