Allergy to eggs with tolerance to baked egg

This code signifies a patient's documented allergy to eggs, but with the specific characteristic of being able to safely consume baked egg products. This indicates a milder or heat-labile egg allergy where the allergenic proteins are denatured during the baking process, preventing an allergic reaction.

This code is appropriate when a patient has a confirmed egg allergy, but clinical testing (e.g., oral food challenge) or patient history clearly demonstrates tolerance to baked egg. It is often used in the context of dietary counseling or when managing food allergies in children who may outgrow their egg allergy or develop tolerance to baked forms.

• Ensure documentation explicitly states "tolerance to baked egg" or similar phrasing.
• Distinguish carefully from cases where there is any reactivity to baked egg, which would require a different code.
• Look for supporting evidence such as oral food challenge results or detailed patient history regarding baked egg consumption.