Egg Allergy

Definition

Immune reaction to egg proteins, primarily to egg white. It is one of the most common food allergies in children.

How it works

Egg allergy results from an immune reaction against egg white or yolk proteins. Egg white contains the common allergens, particularly ovalbumin. This allergy typically manifests before the age of three. Unlike some allergies, many children naturally outgrow it before primary school. Eggs hide in many processed products, including some vaccines, making precise diagnosis crucial.

Role

Egg allergy triggers a defense reaction against perceived ovalbumin proteins.

Examples

• Whole eggs
• Egg white
• Egg yolk
• Mayonnaise
• Pastries
• Creams
• Certain vaccines
• Pasta enriched with eggs

Recommendations

Search for cooking alternatives without eggs like flaxseed-based substitutes, apple sauce, or aquafaba. Verify labels for egg proteins and derivatives. Work with an allergist to determine if yolk and white separately trigger reactions.

Key takeaway

Childhood egg allergy is often transient, with effective cooking alternatives available.

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