IgE-mediated egg allergy presents as one of the most common food allergies in children, and is a food which is widely consumed all over the world. Measurement of egg white-specific IgE levels has been shown to be a poor predictor of clinical phenotypes of egg allergy, including to raw egg white, but particularly to baked or cooked egg. Egg white and yolk contains more than 20 different glycoproteins, including ovomucoid, ovalbumin, ovotransferrin, alpha-livetin, and the newly identified Gal d 6. Recent developments in component resolved diagnostic technology, including microarrays, has enabled us to improve the way in which we diagnose food allergy. This technology allows us to measure specific IgE antibodies to individual egg allergens which have been highly purified. Characterisation of the major egg allergens could help profile the relevant binding epitopes to each region, and may also help diagnose the different clinical phenotypes of egg allergy. This article is protected by copyright. All rights reserved.