Good news for egg allergy sufferers

Imagine not being able to eat eggs?! Oh how we’d suffer, which is what those with an allergy to egg whites go through every day.

However, researchers at Hiroshima University have developed a shell egg which does not contain ovomucoid (OVM), the protein which causes allergies.

The researchers concluded that OVM-knockout eggs are less allergenic than standard shell eggs and can be safely consumed by people with egg allergies, if used in heat-processed foods.

There’s a long way to go before it hits shelves, but we’re sure egg allergy sufferers will welcome this news.