What is an egg allergy?

As is the process of any allergic reaction, the egg allergy occurs when the body mistakes an egg protein as a harmful invader. The body reacts by releasing antibodies called immunoglobulin E(IgE). The IgE in turn prompts the body to release chemicals known as histamines. When the histamines are released, the body reacts by producing symptoms such as runny nose, itchy eyes, a skin rash and in severe cases, anaphylaxis.

Diagnosing an egg allergy in an infant is really hit or miss and that is why it is very important to follow the 4 Day Wait Rule when introducing your baby to new foods! If you feel that your baby may have an egg allergy, you may want to begin an Allergy Elimination Diet to determine if the suspect is indeed an egg.

The 4 proteins that are allergens in eggs

A hen's egg white contains 4 proteins that are potential allergens:

• ovomucoid
• ovalbumin
• ovotransfferin and
• lysozyme

It is the protein ovalbumin, which is the major allergen and it makes up fifty percent of an egg white.

The yolk of a hen's egg also contains proteins however these proteins are seldom allergens. The proteins are:

• apovitellenins I
• apovitellenins VI
• phosvitin
  

When should I feed my baby egg yolks?

As mentioned, egg yolk allergy is very rare. If your family has a history of egg allergies, then it is best to wait until after 12 months old to introduce egg yolks. There are ways of preparing egg yolks so that the white is not eaten however it is possible that some of the egg white protein may still be on the yolk itself.

Can my baby eat baked goods with whole eggs in them?

Many pediatricians will say that using a whole egg in a baked good recipe (for the non-allergic baby/child) is fine for the infant who is between 8-9 months old.

If your baby has had any reactions to foods that you are sure of, it is probably best to use a substitute for eggs in the recipes.