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If you or your child has ever broken out in hives, vomited, or wheezed after eating egg, you need a way to measure what the immune system is actually doing. Egg White IgE (immunoglobulin E specific to egg white) is the blood test that answers that question. It tells you whether the immune system has built antibodies against egg white proteins and, when tracked over time, whether the allergy is fading or holding firm.
Egg is one of the most common food allergens in childhood, and most egg allergic children eventually outgrow it. The practical value of this test is not just diagnosis. It is the trajectory. A falling number over months or years is one of the strongest signals that tolerance is developing, which changes what you feed your child and when you pursue a supervised food challenge.
When your immune system decides egg white is dangerous, it produces IgE antibodies that latch onto egg white proteins. These antibodies circulate in your blood and sit on the surface of immune cells. The next time egg white proteins enter the body, IgE triggers those cells to release histamine and other chemicals, causing symptoms from mild hives to severe anaphylaxis (a sudden, whole body allergic reaction that can affect breathing and blood pressure).
The test measures the concentration of egg white specific IgE in your blood, reported in kUA/L (kilounits of allergen specific IgE per liter). A result below 0.35 kUA/L is generally considered negative. Above that, the number reflects the degree of immune sensitization to egg white proteins, though sensitization and true clinical allergy are not the same thing.
This is the single most misunderstood point about this test. A positive egg white IgE means your immune system recognizes egg white proteins. It does not automatically mean you will react when you eat egg. Many children with detectable egg white IgE eat egg without symptoms. A large meta-analysis found that egg white specific IgE has a sensitivity of about 73% and specificity of about 88% for predicting a true allergic reaction confirmed by oral food challenge. In young children under two with a convincing reaction history, the test's positive predictive value may be higher: one study found that IgE at or above 0.35 kUA/L correctly predicted clinical reactivity in 94% of such cases.
Conversely, a negative result does not guarantee safety in every case, though it makes a clinically significant reaction much less likely. The gold standard for confirming egg allergy remains the oral food challenge (OFC), where egg is eaten in gradually increasing doses under medical supervision.
Higher egg white IgE levels generally mean a higher probability of reacting to egg on a food challenge. But the specific number that separates "likely allergic" from "likely tolerant" varies depending on your age, your ethnic background, and the lab platform your sample is run on.
| Population | Egg White IgE Level | What It Suggests |
|---|---|---|
| Children under 2 years | 0.35 kUA/L or above | Predicted clinical reactivity in 94% of cases with a clear reaction history |
| Children under 2 years | Around 1.7 kUA/L | High likelihood of raw egg allergy in several cohorts |
| Children 2 years and older | Around 7 kUA/L | Roughly 95% clinical specificity for raw egg allergy |
| Korean children under 24 months | 3.45 to 28.1 kUA/L | Range from high negative predictive value to over 90% positive predictive value |
These ranges come from multiple pediatric studies using different assays and populations. They are illustrative starting points, not universal targets. Your lab may report different numbers, and an allergist will interpret them alongside your clinical history.
What this means for you: if your child's egg white IgE is well below 1 kUA/L and there is no history of a convincing immediate reaction, the probability of true egg allergy is low. If the level is above 7 kUA/L, a reaction to raw egg is likely and an oral food challenge may be deferred. In the grey zone between those numbers, a supervised food challenge is often the only way to know for sure.
Egg white IgE measures your total antibody response to a mix of egg white proteins. The two most important proteins in that mix behave very differently when heated. Ovalbumin, the most abundant protein in egg white, breaks down with prolonged cooking. Ovomucoid (also called Gal d 1), a smaller but heat stable protein, survives baking temperatures largely intact.
This matters because many children who react to scrambled or soft boiled egg can safely eat egg baked into a muffin or cake, where ovalbumin has been destroyed by heat. Standard egg white IgE does not distinguish between these two situations well. For predicting whether someone will react to heated or baked egg, testing for ovomucoid specific IgE (Gal d 1) is more accurate. In Finnish children, a Gal d 1 level above 3.7 kU/L predicted heated egg challenge failure with 95% specificity and 78% sensitivity.
If your egg white IgE is elevated but you want to know whether baked egg is safe, ask about adding ovomucoid specific IgE testing. That combination gives a much clearer picture than egg white IgE alone.
Higher egg white IgE levels are associated with more severe reactions, including anaphylaxis, but the relationship is not tight. In a study of 51 egg allergic children, IgE levels correlated modestly with reaction severity. A level around 8.2 kUA/L was linked to a 90% probability of clinical reactivity and a tendency toward more severe episodes. At very high levels (100 kUA/L or above), nearly all children react to egg, but the test cannot reliably distinguish between someone who will get mild hives and someone who will have anaphylaxis.
This means egg white IgE is better at telling you whether a reaction will happen than how bad it will be. If your child has a high level, always have an epinephrine auto injector available, regardless of the specific number.
About half to two thirds of children with egg allergy diagnosed before age two become tolerant by age three to five. The strongest predictor of whether and when tolerance develops is not a single IgE reading. It is the trend.
In a study of 124 children, those whose egg white IgE dropped by 30% or more within the first 12 months after diagnosis had a 92% chance of eventually outgrowing the allergy. Children whose IgE fell by less than 30% had only a 58% chance. Lower baseline IgE at the time of diagnosis also favors earlier resolution. A large observational cohort of 213 infants followed for over six years found that roughly half achieved resolution, with lower initial egg specific IgE and milder first reactions predicting faster clearance.
Children who are sensitized to multiple egg components, not just egg white as a whole, tend to have more persistent allergy. In the HealthNuts population cohort of 451 children, sensitization to several egg proteins (Gal d 1 through Gal d 5) at age one was a stronger predictor of persistent egg allergy at age four than the egg white IgE level alone.
Several factors can make a single egg white IgE reading harder to interpret than it appears.
A single egg white IgE result is a snapshot. The real clinical power comes from serial measurements. If you or your child has been diagnosed with egg allergy, get a baseline reading at diagnosis, retest at 6 to 12 months, and then at least annually. Each result builds a trajectory that tells you whether the immune system is relaxing its response or holding steady.
A downward trend, especially a 30% or greater drop in the first year, is a strong signal that tolerance may be developing and a supervised food challenge could be worth pursuing. A flat or rising trend suggests the allergy is persisting and that continued avoidance is appropriate for now.
Because different lab platforms give different absolute numbers, always retest with the same lab. Switching from ImmunoCAP to IMMULITE mid stream, for example, could make your IgE look like it jumped five fold when nothing has changed biologically.
If your egg white IgE is undetectable (below 0.35 kUA/L) and there is no convincing history of an immediate reaction to egg, clinical egg allergy is unlikely. You can discuss a supervised introduction of egg with your allergist.
If your level is in the grey zone (roughly 0.35 to 7 kUA/L depending on age), the test alone cannot give you a definitive answer. Consider adding ovomucoid specific IgE (Gal d 1) to clarify whether heated or baked egg might be tolerated. A skin prick test can add sensitivity where IgE is borderline. If the picture is still unclear, an oral food challenge under medical supervision is the next step.
If your level is high (above 7 to 10 kUA/L for raw egg, above 3.7 kU/L for Gal d 1 when heated egg tolerance is the question), clinical reactivity is likely. Continue strict avoidance, keep epinephrine accessible, and plan serial retesting to watch for a downward trend. An allergist experienced in food allergy should guide decisions about when to attempt reintroduction.
For children with persistent, high level egg allergy who are not naturally outgrowing it, oral immunotherapy (OIT), a process of consuming tiny, gradually increasing doses of egg under medical supervision, is a treatment option that can reduce egg white IgE over time and achieve desensitization in a majority of cases. This is a specialist supervised intervention, not something to attempt at home.
Evidence-backed interventions that affect your Egg White IgE level
Egg White IgE is best interpreted alongside these tests.