Egg Hypersensitivity: Allergic reaction to eggs that is triggered by the immune system.Hypersensitivity, Delayed: An increased reactivity to specific antigens mediated not by antibodies but by cells.Drug Hypersensitivity: Immunologically mediated adverse reactions to medicinal substances used legally or illegally.Hypersensitivity: Altered reactivity to an antigen, which can result in pathologic reactions upon subsequent exposure to that particular antigen.Egg Yolk: Cytoplasm stored in an egg that contains nutritional reserves for the developing embryo. It is rich in polysaccharides, lipids, and proteins.Alveolitis, Extrinsic Allergic: A common interstitial lung disease caused by hypersensitivity reactions of PULMONARY ALVEOLI after inhalation of and sensitization to environmental antigens of microbial, animal, or chemical sources. The disease is characterized by lymphocytic alveolitis and granulomatous pneumonitis.Dermatitis, Contact: A type of acute or chronic skin reaction in which sensitivity is manifested by reactivity to materials or substances coming in contact with the skin. It may involve allergic or non-allergic mechanisms.Dentin SensitivitySkin Tests: Epicutaneous or intradermal application of a sensitizer for demonstration of either delayed or immediate hypersensitivity. Used in diagnosis of hypersensitivity or as a test for cellular immunity.Ovum: A mature haploid female germ cell extruded from the OVARY at OVULATION.Hypersensitivity, Immediate: Hypersensitivity reactions which occur within minutes of exposure to challenging antigen due to the release of histamine which follows the antigen-antibody reaction and causes smooth muscle contraction and increased vascular permeability.Egg Proteins: Proteins which are found in eggs (OVA) from any species.Egg Shell: A hard or leathery calciferous exterior covering of an egg.Egg White: The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed)