A baked preparation utilizing eggs is often employed in dietary evaluations to identify potential allergic reactions. This cooked dish, carefully formulated, presents the allergenic protein in a modified form, influencing its interaction with the immune system. The recipes used generally contain minimal ingredients beyond the egg and may include small amounts of other components like flour or milk, allowing for focused assessment of egg reactivity.
The significance of this method lies in its capacity to guide personalized dietary management. Successfully tolerating a baked form can expand dietary options, improving nutritional intake and quality of life. This type of assessment has evolved alongside advancements in understanding food allergies, moving from simple elimination diets to structured exposure procedures.