The egg is a mandatory declaration food according to current European regulations.
Egg white is more allergenic than yolk. On the other hand, more allergic reactions have been described when the egg is ingested raw than when ingested cooked.
Below is a list of names that may indicate the presence of egg: egg white, conalbumin, ovotransferrin, lysozyme, ovalbumin, ovomucoid, egg yolk, yeast, albumin, coagulant, emulsifier, globulin, lecithin (E-322) unless it indicates that it is soy, livetina, ovomucine, ovovitellin, vitelline, lutein or yellow pigment (E-161b), lysozyme (E-1105), poultry eggs (seagull, duck, quail).
The egg is one of the most frequent causes of food allergy in children under 5 years. If a patient is allergic to the bird’s egg, the probability of being allergic to the eggs of other birds is very high because of the similarity between their proteins. The egg is used as a food additive and this often causes it to be found as a hidden allergen.