Egg allergies are a common type of food allergy that occurs in people sensitive to one or more components of eggs. In such people an allergic reaction occurs after coming into contact with eggs (usually by eating them), resulting in allergy symptoms such as itchiness, rash, hives, stomach cramps, nausea and respiratory problems. Most people with egg allergies are allergic to most types of eggs, including chicken eggs, duck eggs and quail eggs. Occasionally, a person is allergic only to chicken eggs.

Egg allergies, like many food allergies, are rare. Most occur in young children and infants, and they are usually outgrown by the age of 5 or 6. The most effective treatment for individuals suffering from egg allergies is the complete removal of eggs (including egg products and derivatives) from the diet.

Sticking to an egg–free diet can be complicated due to the large number of foods that use eggs as an ingredient. These include baked goods, pastas, sauces, salad dressings, drinks and desserts. Further complicating the issue, whole eggs are not the only form of eggs used as an ingredient.

There are a number of egg proteins that are used in foods and will not be listed as “eggs” on food labels. Instead, they are listed by the protein name, such as albumin, globulin and livetin. Individuals with egg allergies must be sure to learn the names of egg proteins and avoid eating products containing them. Allergic individuals should also avoid inhaling the gases produced by eggs when being cooked. These gases and fumes can trigger symptoms associated with allergic rhinitis (hay fever).

Treatment of the symptoms associated with egg allergies usually involves the use of medications, such as antihistamines and bronchodilators. Individuals who are susceptible to the most severe and potentially deadly allergic reaction known as anaphylaxis are often advised by their physician to carry an epinephrine shot. Epinephrine helps to reverse the severe breathing problems associated with anaphylaxis.

Some people who react to eggs suffer not from a food allergy but from food intolerance. This condition is more common and usually less severe, although the symptoms often closely resemble those of a food allergy.

Intolerance occurs when the body is unable to digest a type of food or a component of food. It is not an allergic reaction because it does not involve the immune system. An allergy occurs when the body mistakenly believes a substance (usually a protein) is harmful, causing the immune system to overreact. As with egg allergies, treatment of egg intolerance often involves the elimination of eggs from the diet.