Egg White Allergy Test

This IgE allergy test uses a blood sample to determine if you are allergic to Egg Whites.

The albumen or egg white of an egg contains protein, but little or no fat. It is used in cooking separately from the yolk, and can be aerated or whipped to a light, fluffy consistency. Beaten egg whites are used in desserts such as meringues and mousses, and foods that may contain egg include salad dressings, breads, breaded foods, muffins, cakes, waffles, meringues, marshmallows, prepared soups and beverages, frostings/icings, ice cream and sherbets, pie fillings, sausages, prepared meats that use egg as a binding agent, mayonnaise, coatings and breading for fried foods, tartar and hollandaise and other sauces.

Individuals who are allergic to egg whites are often also allergic to egg yolks.

Traditional allergy tests utilize the Skin Prick method (also known as a Puncture or Scratch test) to determine whether an allergic reaction will occur by inserting possible triggers into your skin using a needle prick. If you are allergic to the substance, you are forced to suffer through your body's reaction to the allergen. HealthLabs.com offers an easier, virtually pain-free blood test to determine the allergen status of substances without the irritation of traditional skin prick tests.

• No painful skin pricks
• No fasting necessary
• Accurate results within 1 to 2 days

Our quick blood test allows us to use your blood sample to test for allergic reactions externally, rather than causing unnecessary and painful reactions by introducing potential allergens to your system. Tests are administered in approximately 10 minutes or less at any of our 4,500+ nationwide locations. No appointments, no paperwork and no waiting are all part of what makes HealthLabs.com the best option for pain-free and hassle-free allergy testing.

Looking for a panel that encompasses more allergy testing?

Try our Basic Food Allergy Test Panel