Egg Component Panel Reflex Test

This test detects IgE antibodies against ovalbumin, a major egg white protein. Egg allergy is one of the most common food allergies, particularly in children, though many outgrow it. IgE-mediated egg allergy can cause symptoms ranging from mild (itching, hives) to severe (anaphylaxis) within minutes of consuming eggs or egg-containing foods. A positive result confirms an IgG-mediated egg allergy. This test is essential for anyone with suspected egg allergy to confirm the diagnosis and guide dietary decisions.

This test detects IgE antibodies against ovomucoid, a heat-stable egg white protein that resists cooking temperatures. Unlike ovalbumin, ovomucoid remains allergenic even in cooked eggs, making it a marker for severe egg allergy that persists despite heat processing. Individuals sensitized to ovomucoid typically cannot tolerate cooked egg products and face higher risk of anaphylaxis. A positive result indicates a more persistent form of egg allergy with greater clinical significance for dietary management.

This test detects IgE antibodies specifically against egg yolk proteins in your blood, indicating a potential allergy to this part of the egg. Egg yolk allergies are distinct from egg white allergies and may occur alone or together. A positive result suggests your immune system reacts to egg yolk, causing allergic symptoms ranging from mild itching to severe reactions. This test helps identify egg yolk sensitivity and guides dietary choices, medication selection, and meal planning.