AbstractBackgroundThe gold standard for diagnosing egg allergy in children is the oral food challenge (OFC). However, OFCs are time‐consuming and risky procedures. Our study aimed to evaluate the utility of the basophil activation test (BAT) and component‐resolved diagnostic in the diagnostic workup of children with egg allergy.MethodsOverall, 86 children aged 6 months to 17 years, suspected of egg allergy, underwent OFC with boiled egg according to international standardized protocols. BAT and specific immunoglobulin E (sIgE) testing to component egg proteins (Gal d 1‐4) were also performed.ResultsOf the 22 children who reacted to boiled egg, only one experienced anaphylaxis during the challenge. BAT was performed in samples obtained by 75 of the 86 patients of our cohort. Egg white and yolk protein extracts induced CD63 upregulation in the egg‐allergic (EA) children compared with sensitized children that tolerated boiled egg (we registered an overall mean of CD63 expression in the EA population of 44.4% [SD 34.1] for egg white and 34.7% [SD 31.3] for egg yolk vs. 12.5% [SD 19.1] and 10.0% [SD 16.0] in sensitized children). BAT could discriminate between true egg allergy and egg sensitization in our population. As a second‐line diagnostic step, the positivity of BAT for egg white or Gal d 1‐sIgE resulted in a 40.9% OFC reduction, especially for those with a positive outcome.ConclusionThe BAT may be implemented in the diagnostic workup of egg allergy in children and, in a stepwise approach, separately or combined with Gal d 1‐sIgE, may predict the allergic status and reduce the number of positive OFCs in children with egg allergy at low risk for severe reactions.