I felt really gross today after my lunch that included 2 hard boiled eggs. I typically have SOME symptoms, but today it was gas and significant nausea (ugh). Do I ask my doctor for a test to determine if it’s yolks, whites or something else…?
Edit: I know that I can try eating just yolks or just whites, etc., but I’m wondering if there’s an actual test that I can either do myself (like a kit to purchase) or if I should request the test from my doctor. Thanks 
It’s quite simple to test yourself. Eat only yolks one day, eat only whites another day, no other foods. See what happens. If you’re eating other foods along with or close to consumption of eggs there could be some interaction causing your symptoms, not specifically eggs. The yolk/white only test will determine whether or not that’s the case. If it turns out to be eggs, my bet would be on the yolks, which contain sulfur compounds that many find difficult to digest thoroughly.
Hmm…Paul Saladino refuses to eat the whites, saying they have anti-nutrients. But he’s a little crazy (don’t sear your meat, eat the yolks raw, eat liver raw, etc.).
Personally, I eat the whole things, but often wondered whether eggs do anything bad to me. I had a test done by a holistic chiropractor, and he said I was allergic to eggs. However, when I eat them, I can’t tell anything.
Like dairy, it would be great if there was an objective (not subjective) test for this.
@ctviggen I guess we can blame that on our genetic diversity. It’s really too bad if one turns out to have a sensitivity to eggs (and/or dairy, for that matter). Eggs are about as most perfect a food as we’re going to find. I suspect our ancestors ate them for many thousands of generations. Although, so-called ‘factory farmed’ eggs might not measure up fully.
@AuntJane If it turns out that eggs are your problem it may be due to dietary additives in whatever is fed to the chickens. For example, typical ‘factory farmed’ eggs use pretty much a standardized feed to maximize egg production. The chickens usually only survive a couple of years of this intense egg production. It may be possible to find a different brand, or even local farmer, that doesn’t use the particular additive(s) causing your problems or doesn’t cage the chickens 24/7. And again, self-testing is the only way to determine it.
I eat either organic eggs (which may have some of the same issues) or, more often, local pastured eggs. I thought I read that there WAS test for it but all I get in an online search is adds for general food tests, which is why I posted this, wondering if someone here has better info.
There are technical tests for every food allergy and/or sensitivity you can imagine, but they are not self administered. You might even require a prescription to have the tests done. If by self-testing as above you determine that eggs are your problem and you still want to eat eggs, you would then have to start trying different egg brands in the hope of finding one that does not cause the symptoms you described. Trying to find info online re content of chicken feeds, etc would be a monumental waste of time. More so, since you have no way of knowing exactly how much and what else any particular producer uses or how the hens are managed.
I think it’s egg whites more people are sensitive to. There is an anti nutrient component to egg whites in relation to yolks. Egg yolk is rich in biotin. There’s a compound in raw egg whites that binds up the biotin. And cooking the yolk also messes with biotin absorption. Best solution is sunny side up eggs, whites cooked / yolks raw. I prefer eating eggs as a whole food product myself. 
I used to eat 4 boiled eggs a day - two soft-boiled for breakfast, two hard-boiled for snacks.
After a couple of years of this I just suddenly couldn’t stomach boiled eggs any more. They were my favourite food, and suddenly they started making me feel so so queasy. From one day to the next they went from favourite food to my worst enemy. I was unreasonably upset about it!
I left them alone for about six months, then started having buttery scrambled eggs for breakfast and fell back in love with eggs.
I’m glad that being ‘off’ eggs was temporary for me. I still don’t fancy a soft-boiled egg EVER again, though…
This may not pertain to you but if I eat the pasture grazed, free range, billion dollar eggs I am fine. I if I eat “sad” eggs, basic bleached white, cheap eggs I get all kinds of symptoms from aching joints to diarrhea. Someone told me it’s because the egg proteins are a bit different based on the feed that the latter chickens are fed. I’m not sure but if you’re experimenting it’s something to think about.
Edit: I just read what kind you eat. Disregard this comment if you want.
I used to have a lot of problems with eggs so I tried the elimination route. Figured out that I have to eat the eggs with no hormones, and antibiotic free. I no longer have issues like you described.
There seem to be home testing kits available online. Some look suspiciously shonky, so research and buyer beware is in order.
How at-home testing works
When you find a test you want to try, place your order. A kit will be delivered straight to your home. Each kit will vary slightly, but generally they contain detailed instructions and the necessary instruments to complete the test. These results are gained through blood analysis, so a finger prick is required to conduct the tests. By looking at your levels of IgG antibodies to particular foods (immune reaction or reactivity), these tests are able to detect even low levels of IgG activity to determine which foods could be causing problems for you. These are the most common tests on the market…
I haven’t definitively solved this yet but I’m pretty sure it’s the egg whites that give me issues. I’ve gone from what PetaMarie refers to as the “sad” eggs (I agree they’re sad) to getting much higher quality eggs and even then if I eat too many whites I seem to have issues.
Another problem I find with eggs is that people think dark yellow yolks = healthier. Yet, I’ve found the “free range” eggs seem to have mildly yellow yolks. Not sure why.
I still have no idea if I’m allergic, but I’ve been eating them lately for my “blunch” (not bfast, as I don’t eat that, not lunch, as I usually eat around 10am or so). I usually eat 4 eggs and then something else. This week, that “something else” will be smoked salmon and trout and “Canadian bacon” (ie, ham). Since we have some salsa and a ton of sour cream left over since a party on Saturday, I may add that, too.
I’ve used EverlyWell a couple of times before and their tests seemed fine. They offer a broad food sensitivity test which examines egg yolk and egg white separately (96 foods in total, so you’ll learn a lot more than just eggs). I haven’t done this particular test myself.
That’s too bad you did not do this test. This is interesting. 96 different foods tested. This is the kind of objective test I was looking for. I just wonder how “objective” it is? That is, what is the false positive or false negative rate?
In many cases it’s down to breed, food or species.
When I was little my brother kept bantams hens, and their yolks were bright orange. My ducks, on the other hand, laid eggs with very very pale yellow yolks.
The Heinz 57 variety hens my parents kept laid eggs with various intensities of yolks - the ones which would gobble up the cut maize rather than layers’ mash laid, we assumed, the brighter-yolked eggs.
All were free range, and all were delicious!
Eggs can be marketed as “free range” if the hens have access to outdoor and indoor areas. Doesn’t necessarily mean they’re roaming peaceful green pastures gobbling up insects, worms and grubs. It’s a vague term like “natural”.
