True or False: A patient who shows a mild cutaneous reaction to eggs can be safely challenged with cooked eggs by age 2-3.

A patient who demonstrates a mild cutaneous reaction to eggs may indeed be safely challenged with cooked eggs by the age of 2 to 3 years. This practice is grounded in the understanding that many children outgrow food allergies, particularly those related to eggs, as they mature.

The immune system in young children often responds differently compared to adults. Cooking eggs can change the protein structure, making it less likely to trigger an allergic reaction. Therefore, infants and toddlers who experience mild cutaneous symptoms may tolerate baked or cooked forms of eggs better than raw or lightly cooked options.

Conducting an oral food challenge in a controlled clinical setting is typically recommended to ensure safety and monitor any reactions. The age of 2 to 3 is often seen as a crucial period when many children start to develop tolerance to such food allergies, validating the practice of safely introducing cooked eggs during this stage.

Other options suggest different protocols, such as the necessity of close monitoring or requiring prior testing for sensitivity, which may imply a more cautious approach than is necessary for a mild reaction in a child at an age when they are likely able to tolerate such foods.