“…However, there are still high frequencies of egg‐induced allergic reactions due to accidental exposure to egg proteins even after the enforcement of labeling for food allergens (Blom et al., 2018). The main potential reasons that make eggs difficult to avoid are: (i) Egg is an omnipresent food ingredient as a raw material or auxiliary components (in pastry industry, cookies, sauces, mayonnaise, ice cream, and some fried foods) (Boyano‐Martínez, Pedrosa, Quirce, & García‐Ara, 2012); (ii) Some egg restriction diets are unproperly labeled where potential contamination risks, such as nonfood sources or cross‐contacts, are not considered, and the lacking of expert instructions makes the situation worse (Bégin et al., 2017); (iii) Eggs are used in cosmetic and pharmaceutical industries, and some vaccines are egg based (Lesnierowski & Stangierski, 2018; Tseng et al., 2019); (iv) Some egg proteins, such as lysozyme, are used in wine and beer industry for refining or due to their antibacterial properties (Ren et al., 2020; Silvetti et al., 2017).…”