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Triggers /

Eggs

Eggs

Eggs

Eggs

Eggs

Eggs & Eczema

The most common food allergen in children with eczema worldwide. Found in baked goods, pasta, mayo, and some vaccines. About 70% of egg-allergic children tolerate eggs baked into muffins or cakes.

🎯 Symphony Trigger Score
🎯 Symphony Trigger Score

🎯 Symphony Trigger Score

5/5

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Summary

Summary

Summary

Egg is the single most common food allergen in children with eczema worldwide. Egg white contains several proteins the immune system can react to. The most important, called ovomucoid, is heat-stable and survives baking and cooking. Another major protein, ovalbumin, is destroyed by sustained high heat.

This difference has a crucial practical implication: about 70% of egg-allergic children can safely eat eggs baked into things like muffins or cakes (where ovalbumin is destroyed) but still react to scrambled or fried eggs. Children who can tolerate baked egg are about 15 times more likely to outgrow their egg allergy entirely. Reactions can be immediate (hives, swelling within minutes) or delayed (eczema flare 6–48 hours later) — and the delayed pattern is the main reason egg gets missed as a trigger. Egg hides in many foods including pasta, mayonnaise, marshmallows, and some flu vaccines.

Egg is the single most common food allergen in children with eczema worldwide. Egg white contains several proteins the immune system can react to. The most important, called ovomucoid, is heat-stable and survives baking and cooking. Another major protein, ovalbumin, is destroyed by sustained high heat.

This difference has a crucial practical implication: about 70% of egg-allergic children can safely eat eggs baked into things like muffins or cakes (where ovalbumin is destroyed) but still react to scrambled or fried eggs. Children who can tolerate baked egg are about 15 times more likely to outgrow their egg allergy entirely. Reactions can be immediate (hives, swelling within minutes) or delayed (eczema flare 6–48 hours later) — and the delayed pattern is the main reason egg gets missed as a trigger. Egg hides in many foods including pasta, mayonnaise, marshmallows, and some flu vaccines.

Egg is the single most common food allergen in children with eczema worldwide. Egg white contains several proteins the immune system can react to. The most important, called ovomucoid, is heat-stable and survives baking and cooking. Another major protein, ovalbumin, is destroyed by sustained high heat.

This difference has a crucial practical implication: about 70% of egg-allergic children can safely eat eggs baked into things like muffins or cakes (where ovalbumin is destroyed) but still react to scrambled or fried eggs. Children who can tolerate baked egg are about 15 times more likely to outgrow their egg allergy entirely. Reactions can be immediate (hives, swelling within minutes) or delayed (eczema flare 6–48 hours later) — and the delayed pattern is the main reason egg gets missed as a trigger. Egg hides in many foods including pasta, mayonnaise, marshmallows, and some flu vaccines.

The Details - Eggs & Eczema

The Details - Eggs & Eczema

The Details - Eggs & Eczema

Reaction Timeline

Immediate (minutes to 2 hours), Delayed (12–72 hours)

Immediate (minutes to 2 hours), Delayed (12–72 hours)

IgE-mediated reactions (hives, swelling) happen within 2 hours. Late-phase eczema flares at 6–48 hours are very common in AD and are the main reason egg is missed as a trigger — the flare happens long after the meal.

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How Much Is Needed To React?

Any amount

Any amount

Any amount

Some children react to trace amounts of egg protein. However, ~70% of egg-allergic children tolerate baked egg (heated in a wheat matrix at 350°F for 30 minutes). Start elimination completely, then reintroduce with baked egg first.

Does Preparation Matter?

Yes — preparation significantly changes reactivity

Yes — preparation significantly changes reactivity

Yes — preparation significantly changes reactivity

~70% of egg-allergic children tolerate baked egg (≥350°F for 30 min in a wheat matrix). Extensive heating denatures ovalbumin; ovomucoid is more heat-resistant. Children tolerant of baked egg are 14.6× more likely to outgrow their egg allergy. Scrambled, fried, and soft-boiled eggs retain more allergenic protein. [16][18]

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Also Watch Out For...

  1. Chicken meat — "bird-egg syndrome" involves cross-reactivity between egg yolk alpha-livetin (Gal d 5) and chicken serum albumin; rare but documented

  2. Other poultry eggs (duck, quail) — variable cross-reactivity; some individuals tolerate duck egg but not hen egg

What To Use Instead

  1. Flax egg (1 tbsp ground flax + 3 tbsp water, for baking)

  2. Commercial egg replacer (Bob's Red Mill, JUST Egg for scrambles)

  3. Aquafaba (chickpea liquid) for meringues and whipping — note: chickpeas are on the trigger list

  4. Mashed banana as binder in baking — note: banana is on the trigger list

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Hidden Sources

  1. Baked goods (cakes, cookies, muffins, breads)

  2. Pasta (fresh pasta contains egg; most dried pasta does not)

  3. Mayonnaise and aioli

  4. Marshmallows (egg white)

  5. Flu vaccines (trace egg protein)

  6. Albumin in wines (fining agent)

  7. Lysozyme in some aged cheeses

  8. Nougat and marzipan fillings

  9. Egg wash on breads, pretzels, pastries

  10. Meringue powder in royal icing

  11. Some ice creams (custard-based)

  12. Meatballs and meatloaf (egg as binder)

Symphony helps you know if Eggs is your why.

Symphony helps you know if Eggs is your why.

Symphony connects the dots between your skin condition and thousands of potential triggers, so you get a personalized plan to achieve lasting change.

Symphony connects the dots between your skin condition and thousands of potential triggers, so you get a personalized plan to achieve lasting change.

Symptom Improvement

Symptom Improvement

Symptom Improvement

>34%

>34%

>34%

Find a trigger within 7 days

Find a trigger within 7 days

Find a trigger within 7 days

92%

92%

92%

Start Free Assessment

Start Free Assessment

Start Free Assessment

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This content is for informational purposes only and is not medical advice. Food triggers are highly individual — a food appearing in this database does not mean it will cause your eczema to flare. The information presented is drawn from published clinical research and patient community reports, but it is not a substitute for professional diagnosis or treatment. If you suspect a food allergy or sensitivity, consult a dermatologist or allergist. The gold standard for identifying food triggers remains a supervised elimination diet with oral food challenges. Symphony is a tracking tool, not a diagnostic or medical device.

This content is for informational purposes only and is not medical advice. Food triggers are highly individual — a food appearing in this database does not mean it will cause your eczema to flare. The information presented is drawn from published clinical research and patient community reports, but it is not a substitute for professional diagnosis or treatment. If you suspect a food allergy or sensitivity, consult a dermatologist or allergist. The gold standard for identifying food triggers remains a supervised elimination diet with oral food challenges. Symphony is a tracking tool, not a diagnostic or medical device.

This content is for informational purposes only and is not medical advice. Food triggers are highly individual — a food appearing in this database does not mean it will cause your eczema to flare. The information presented is drawn from published clinical research and patient community reports, but it is not a substitute for professional diagnosis or treatment. If you suspect a food allergy or sensitivity, consult a dermatologist or allergist. The gold standard for identifying food triggers remains a supervised elimination diet with oral food challenges. Symphony is a tracking tool, not a diagnostic or medical device.