The egg white is the most allergenic part of the egg.
While both the white and yolk contain proteins that can cause allergic reactions, the white is known to have a higher concentration of ovalbumin, the most common allergen found in eggs.
Egg allergy is a common food allergy, especially in children. Symptoms can range from mild, such as hives or itching, to severe, such as anaphylaxis.
If you or your child has an egg allergy, it is important to avoid all parts of the egg, including the yolk, white, and shell membrane.
It is also important to read food labels carefully to ensure that products do not contain eggs or egg products.
