Eggs

Eggs are a nutrient-dense, affordable source of complete protein and one of the most common ingredients in baking, sauces, breakfasts, and processed foods. They're also one of the top-eight allergens recognized by US food-labeling law, alongside milk, peanuts, tree nuts, soy, wheat, fish, and shellfish (sesame was added as the ninth).

Most egg allergy is IgE-mediated and shows up in early childhood, often alongside eczema and other food allergies. Roughly two-thirds of children outgrow it by adolescence. Adult-onset egg allergy is less common but does occur. Reactions involve egg white proteins (ovalbumin, ovomucoid) more than yolk — though most people allergic to one should avoid both, and baked egg in cooked goods is sometimes tolerated when raw or lightly cooked egg isn't.

Allergy vs sensitivity

Non-allergic egg sensitivity is also reported, particularly in people with eczema, chronic congestion, or digestive symptoms. The evidence base is mixed and the mechanism isn't a classic IgE reaction — a supervised elimination-and-reintroduction is usually the most informative way to test it. Egg-free vaccines are now standard, so flu shots are generally safe even for the egg-allergic.

Cholesterol concerns

For decades, dietary cholesterol from eggs was thought to drive blood cholesterol. Current consensus — reflected in updated US Dietary Guidelines and AHA messaging — is that for most healthy adults, moderate egg consumption (around one a day) doesn't meaningfully raise heart-disease risk. Saturated fat in the broader diet matters more. People with diabetes or familial hypercholesterolemia should still discuss intake with their clinician.