Scientists in Germany and Switzerland have developed a new way to reduce the allergens in eggs.

This means we may see safer food products for people with egg allergies.

Usually, doctors recommend avoiding eggs and egg-based products if you have an allergy to eggs.

That’s because egg allergies run the gamut from simple rashes to death in the most extreme cases.

Most egg allergies occur in infants and children. But there are some adults who suffer from these allergies, too.

Even though other researchers have tried to reduce the allergens in eggs, it really hasn’t been successful so far.

But this new study may be different.

These German and Swiss scientists have developed a process that exposes raw eggs to both high levels of heat and enzymes that break down their key allergens.

They don’t believe this process affects the texture or flavor of the eggs when used in food products.

But these hypoallergenic eggs are supposed to be 100 times less allergenic than raw eggs.

Of course, there’s still the question of risk.

No one can say with certainty that this product is safe for people with allergies to eggs.

Anyone with food allergies knows how unpredictable they can be.

Not only that, but many allergies become worse with repeated exposure. So you could have a mild allergy that rapidly progresses to a life-threatening one.

To me, avoidance still seems like the safest strategy, especially with children.