Hen´s egg (Gallus gallus) is an important food source for humans. Proteins from egg yolk only have minor allergenicity, but many proteins from egg white are known to be allergenic. Besides Ovalbumin, ovotransferrin, lysozyme and livetin, ovomucoid represents the most important allergen. It is heat-stable and therefore resists processing like baking. Many processed foods like cookies, chocolate or bakery products may contain egg white. People allergic to egg white must strictly avoid the consumption of food containing egg white. Cross contamination during the production process often occurs and egg white residues in food cannot be excluded. Therefore sensitive detection methods for egg white in food are required.