Egg allergy is most often triggered by proteins found in the egg white, such as ovomucoid or ovalbumin.[1] Some egg proteins become denatured when exposed to heat, meaning they lose their original shape/structure and may no longer trigger an allergic reaction. Because of this, up to two-thirds of egg-allergic people may be able to tolerate baked egg (heated ≥350° for >30 minutes), and if tolerance to egg develops over time, it will usually begin with baked egg.[2][3]
Do cooking methods affect egg allergy?
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•Last Updated: May 16, 2025
Egg allergy is primarily caused by proteins in the egg white, but some of these proteins can become denatured through cooking, which potentially reduces their allergenic properties. As a result, many egg-allergic individuals may tolerate baked egg, especially if it has been heated at high temperatures for an extended period.