A recently published review looks at the advances in understanding egg allergens, primarily ovalbumin, ovomucoid, ovotransferrin and lysozyme. The paper covers the subjects of hypoallergenic egg products, detecting egg allergens and immunotherapeutic approaches to resolving allergies to egg proteins.

Reference: Mine Y, Yang M.2008 Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives. Journal of Agricultural and Food Chemistry, Vol 56 (13) pp. 4874–4900.