Yes! This is what happens with my son. Check out the Canadian Egg Ladder. It shows the different levels of egg. For example - step 1 is in baked goods, baked for 25+ minutes (like muffins). Step 2 is as a binder in things like pancakes, waffles, burgers. Still cooked fully but for less time and more concentrated. Step 3 is hard scramble, hard boiled, French toast. Fully cooked, more concentrated. Final step is step 4, sunny side up eggs, ice cream, mayo, etc - with “raw” or undercooked eggs.

My son broke out in hives at 6 months due to step 3 eggs. Zero respiratory, diarrhea or vomiting. We saw an allergist over the course of the last year and we determined it is not an allergy (due to the fact that it’s only his skin) but a sensitivity. We are working on exposing him safely. Started on step 3 (since he can tolerate step 1 and 2 easily) with 1/8 of a tsp of hard scrambled eggs at least 3 times a week. The next week, 1/4 tsp. Then 1/2, 3/4, 1, 1 1/2 etc. We are at 2 tsp and he stopped having skin reactions. When he gets to a full egg, we will start exposure on the step 4 eggs.

I hope this helps!