An inflammatory response to proteins in eggs is referred to as an egg allergy. The immune system of a person who has an egg allergy misinterprets the proteins in eggs as foreign invaders when they consume eggs. This causes the immune system to release substances into the bloodstream, including histamine. Ovalbumucoid, which can be detected in both egg whites and yolks, and ovalbumin, which is prevalent in egg whites, are the two elementary proteins in eggs that may produce allergic reactions. This innovative approach provides sensitive and accurate identification of egg allergens in a variety of food products by leveraging the exceptionally resilient RT-PCR method, which is recognized as the gold standard in allergen detection. It works well with any sort of food processing or manufacturing industry and can detect minute traces of egg even in heavily processed foods like baked goods, sausages, or dressings. This solution provides immediate results from the system to enable easy adoption of corrective measures and an uninterrupted flow of industrial operations. This ensures consumer safety and reduces reliance on off-site testing labs thus saving time and money.