In past years, research showed that most egg-allergic youngsters tolerate baked eggs (for example, cake) and that eating baked eggs speeds up the resolution of egg allergy. For a study, researchers sought to determine the most clinically beneficial length of gradual egg-tolerance induction in baked egg-tolerant toddlers at home in terms of total raw egg tolerance. Children over 12 months who tolerated baked eggs were randomized to a short- or long-arm technique. Egg tolerance induction was evaluated for 18 months in the short arm and 30 months in the long arm. The children were led through a regimen that included introducing increasingly allergenic egg forms, beginning with baked egg as a cake, then hard-boiled egg, omelet/waffle/pancake, and soft-boiled and an ultimately raw egg. The procedure was created using ELISA, SDS-PAGE, and immunoblotting to study the effect of thermal processing in the presence or absence of wheat on egg proteins. To be regarded safe for home introduction, children have to pass an in-hospital cake challenge or have ovomucoid sIgE less than or equal to 1.2 kUA/L. In the intention-to-treat group, 39 children were randomly assigned to each arm. The raw egg tolerance endpoint was met by 58 youngsters, with 80% in the short arm and 69% in the long arm. The median time to raw egg tolerance in the short arm was 24 months (95% CI: 21-27 months), compared to 30 months (95% CI: 28-32 months) in the long arm (P=0.005). There were no grade IV reactions or occurrences of eosinophilic esophagitis. The short arm was thought to be comparable to the long arm. The stepwise short arm technique looked safe, allowing doctors to steer baked egg tolerant kids toward raw egg tolerance at home.