Contrary to the marketing slogan, for many people, the egg is incredibly inedible. Someone could be allergic to either the white or the yolk (or both) -- each contains certain proteins that are known to trigger allergic reactions. These reactions include atopic dermatitis, hives and anaphylactic shock. Another common symptom is allergic rhinitis, a condition often associated with pollen allergies, which involves a runny nose, coughing and headache.
An allergy to eggs is arguably one of the most frustrating to live with merely because so many food products contain them. People with egg allergies must avoid mayonnaise and most baked goods. They should also carefully check the labels of pastas, processed meats, certain drinks (such as root beer and white wines) and candy. If you see any of these ingredients on a label, steer clear: ovalbumin, ovoglobulin, ovomucoid, ovomucin, ovotransferrin, ovovitelia, ovovitelin, globulin, silici albunate, albumin, lecithin, livetin, simplesee, vitellin and lysosyme [source: AAFA].