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Abstract: Eggs are an economical source of nutrient rich food containing essential nutrients but are also one of the eight most common foods causing allergy today. Eggs are present in a wide variety of foods including sauces, bread and pasta. A novel method for the production of hypoallergenic egg ingredients should be developed. Fermentation of egg white proteins in sourdough was studied and revealed that ovotransferrin was degraded. No significant change was noted in ELISA while immunoblot showed elimination of IgE binding to the single protein ovotransferrin. Fermentation of egg white solutions and extracted ovomucoid was also studied and revealed that A. oryzae fermented samples showed a decrease in IgE binding with a minor shift in ovalbumin-related protein Y, characterized by LC ESI-MS and MS/MS. The use of fermentation as a pretreatment in ovomucoids’ susceptibility to enzymatic hydrolysis showed that there was no significant difference before and after fermentation.