our study aims to identify severely egg allergic children and desensitize them to a well-cooked egg product over 1 year. These subjects will be able to tolerate at least 125mg of baked egg protein and will gradually increase the amount of egg protein they receive over a period of 20-24 months. The goal of the therapy is to gradually induce tolerance to egg protein in egg allergic children.
1. Age 0.5 to 18 years. 2. Positive SPT to egg white within the last year (3 mm larger than negative control). 3. Detectable serum egg white-specific IgE within the last year 4. Inability to pass an OFC to 3.8 grams of baked egg but pass 125 mg well-cooked egg challenge 5. Fluent English speaker.