Variation in the Allergenicity of Scrambled, Boiled, Short-Baked and Long-Baked Egg White Proteins.

In recent decades, allergy to HE has exhibited an increasing trend. 1 2 3 HE is reportedly the leading cause of allergic reactions in infants (34.3%) and preschoolers (15.4%) in Korea. 4 Typically, egg allergy develops early in life and can diminish with age, with most children achieving tolerance by the time they reach preschool age. 5 6 However, recent studies have suggested that the resolution of hen’s egg white (HEW) allergy is delayed and persists longer than predicted into adolescence. 7 8 HEW allergy symptoms vary from mild urticaria to life-threatening anaphylaxis.

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