The process exposes raw eggs to high heat and enzymes to break down the main allergens.
The result is a product 100 times less allergenic, but with roughly the same flavor and texture as raw eggs.
Eggs are one of the most frequent food allergies in children, and sometimes, those allergies carry into adulthood.
Egg products are used in making many other foods, so those with allergies often spend a lot of time reading labels, and calling food companies in an effort to determine whether eggs are in foods they want to eat.
The new process could go into commercial use in Europe as early as late 2008.
