Sodium71 mg62 mg9 mg
Calories 842064Egg Allergies Eggs are one of the commonest
foods to which people develop food allergies.
Portions of the major egg-white protein
ovalbumin appear to be the usual culprits. The
immune system of sensitive people interprets
these parts of ovalbumin to be a threat, and
mounts a massive and self-destructive defense
that can take the form of fatal shock. Since a
sensitivity to egg white often forms in early
life, pediatricians commonly recommend that
children not eat egg whites until after the age
of one. Egg yolks are far less allergenic and
can safely be eaten by nearly all infants.
Egg Quality, Handling,
and Safety
What is a good egg? An intact,
uncontaminated egg with a strong shell; a
firm yolk and yolk membrane, which prevents