Allergic reaction to eggs
Some foods are more liable than others to provoke allergic reactions because of the kind of proteins they contain. The size of the protein molecule can be important and some proteins are more digestible, absorbable and stable than others.
A recent analysis* of the prevalence of sensitisation to foods in the European Community found that 0.2% of adults in the UK are sensitive to eggs.
Eggs contain proteins that, in the raw state, are of the right size and stability to cause allergies, but in most cases cannot withstand the effect of heat. This explains why people with a mild allergy to eggs can tolerate some cooked foods, such as cake, even when they contain relatively large quantities of egg.
*Burney P, Summers C, Chinn S, Hooper R, van Ree R, Lidholm J, Prevalence and distribution of sensitization to foods in the European Community Respiratory Health Survey: a EuroPrevall analysis, European Journal of Allergy and Clinical Immunology, 10:1111, p.1398-9995