Egg Allergy Test London | Ovalbumin & Ovomucoid IgE
This page explains IgE egg allergy testing and common component markers. Our service is nurse-led and diagnostic-only: we provide venous sample collection and laboratory reports; diagnosis and treatment decisions remain with your GP or specialist.
Safety note
If severe breathing symptoms, throat swelling, collapse, or suspected anaphylaxis occur, call 999 immediately. Blood testing is not an emergency service.
Egg white vs egg yolk allergy
Most IgE egg allergy is linked to egg white proteins. Egg yolk sensitisation can occur but is generally less common in IgE pathways. Clinical interpretation depends on your symptom pattern and history.
| Area | Typical testing context | Clinical note |
|---|---|---|
| Egg white | Specific IgE and components (ovalbumin, ovomucoid) | Common source of IgE-driven egg reactions |
| Egg yolk | Extract/component context where relevant | Less common isolated IgE pattern |
Ovalbumin, ovomucoid and baking tolerance context
- • Ovalbumin: major egg white protein, relatively heat-labile.
- • Ovomucoid: major egg white protein, more heat-stable.
- • Baked-egg tolerance assessment is clinical and should be guided by your specialist.
Recommended CTA
For component-focused egg testing, view the Egg Components test.
View Egg Components TestFrequently asked questions
What does an egg allergy blood test measure?
It measures specific IgE sensitisation to egg proteins. A positive result indicates sensitisation and must be interpreted with clinical history by your GP or specialist.
What is the difference between egg white and egg yolk allergy?
Most IgE-mediated egg allergy is driven by egg white proteins, while yolk sensitisation is less common. Clinical relevance varies and requires specialist interpretation.
What are ovalbumin and ovomucoid?
They are key egg white proteins used in component-focused interpretation. Ovomucoid is relatively heat-stable compared with ovalbumin and may be relevant when assessing baked-egg tolerance pathways.
Can this test determine baked egg tolerance by itself?
No. Blood tests can support risk stratification, but baked-egg introduction decisions should be made by your treating clinician using the full clinical picture.