Egg allergy accounts for one of the most prevalent food hypersensitivities in industrialized countries. The majority of the relevant egg allergens have been identified in the egg white: ovomucoid (Gal d 1), a Kazal-type serine protease inhibitor; ovoalbumin (Gal d 2), a serine protease inhibitor; ovotransferrin (Gal d 3); and the egg lysozyme (Gal d 4). Transferrins are iron binding transport proteins which can bind two Fe3+ ions in association with the binding of an anion, usually bicarbonate. Responsible for the transport of iron from sites of absorption and heme degradation to those of storage and utilization. There are two forms of hen transferrin, ovotransferrin, found in the ovoducts and, serum transferrin, secreted by the liver. Serum transferrin may also have a role in stimulating cell proliferation and is regulated by iron levels. Ovotransferrin has a bacteriostatic function and, is not controlled by iron levels.