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: October 13, 2024