Egg allergy reactions vary from person to person and can occur within a few minutes to a few hours after eating.

Signs and symptoms of an egg allergy can include:

• Skin rashes/hives;
• Digestive symptoms (e.g. stomach pain, diarrhea, nausea);
• Vomiting;
• Nasal congestion (rare);
• Mild wheezing or coughing (rare).

Eggs are often responsible for the development of hives and eczema (atopic dermatitis) in infants. Although rare, egg allergy can also cause anaphylaxis—a life-threatening reaction that requires immediate care.

Egg allergy reactions can vary from localized reactions, such as a rash, to systemic reactions, including anaphylaxis. These reactions depend on which egg protein is causing the reaction.

Eggs comprise different proteins; a person with an egg allergy could be reacting to one or more of these proteins.

Specific IgE blood testing for egg components helps your healthcare provider identify the specific proteins that may cause your reactions. So instead of knowing that you are allergic to eggs in general, you can know exactly which protein may trigger the reaction and the likelihood of outgrowing the allergy. Testing with allergen components can be used to find out whether the allergy is to an egg protein that can be broken down when exposed to extensive heat, such as in muffins or cookies. It can also help your healthcare provider determine whether an oral food challenge (OFC) test is recommended. An OFC test can be used to help confirm your egg allergy or determine whether you have outgrown it.

Meaning, you can get answers to questions such as:

"Will a piece of cake trigger my symptoms?"

"Can I potentially outgrow my egg allergy?"