Eggs are one of the most common food allergens, particularly in children. An egg allergy is an immune system reaction to proteins found in eggs, typically the proteins in the egg white. Some individuals may be allergic to both the egg white and yolk, although egg white allergy is more prevalent.
For individuals with an egg allergy, strict avoidance of eggs and egg-containing products is necessary. It's essential to carefully read ingredient labels and be aware of alternative names for eggs or egg-containing ingredients, such as albumin, globulin, livetin, lysozyme, ovalbumin, ovoglobulin, ovomucin, and ovotransferrin.
Avoiding cross-contamination is also crucial, especially in restaurants or food manufacturing settings where eggs might be present in the environment.