> It also contains a harmless antigen, an egg protein called ovalbumin or OVA

Here's hoping the final product doesn't have a side-effect of inducing an allergy to the main component of egg-whites.

Although even if that happened... Would it only apply to the raw materials, as opposed to cooked products where the ovalbumin was denatured by heat?

Edit: No, wait! What about "safe to eat" cookie-dough, which uses heat-treated flour and pasteurized eggs as ingredients!? The might still have intact ovalbumin, and obviously I can't give it up.