Traditionally, most flu vaccines are produced using hens’ eggs, though the manufacturing process includes steps that reduce the presence of egg protein to a tiny trace. If you have a past history of severe allergic reactions to eggs then we would recommend you not being vaccinated using a vaccine produced in eggs.
The good news is that there is an egg-free cell-based vaccine available instead which means you can still get your annual flu jab safely.
True egg allergy is very rare: we will usually vaccinate people who report no problems when eating egg products such as cakes or egg pasta as the traces of egg protein are miniscule and can be tolerated.
If you are uncertain, talk things over with your doctor, or with the doctor or nurse giving you the flu vaccine. They will be able to advise you on which flu vaccine would be most appropriate for you. If in any doubt, we would always recommend the cell-based vaccine, it is readily available and offers the same level of protection as it’s counterpart.