The causes of lack of adherence to regular consumption of a food after having verified its tolerance, seem to be different depending on the food and the type of presentation in which it is indicated to consume and therefore the possible measures on which to act.

Our study shows that the two most frequent causes for which patients decreased or stopped the regular ingestion of cooked egg after undergoing OIT or OFC with cooked egg, is aversion of the food (related to the organoleptic characteristics of the egg: taste, texture, and/or smell) and the lack of variety in their cooking preparation.

Strategies to promote regular cooked egg consumption such as providing a variety of recipes for safe consumption with masked egg, could be useful to facilitate compliance in these patients and maintain the acquired tolerance.