Eczema is an inflammatory skin disease caused by a variety of internal and external factors, the cause of which is not fully understood, including external factors related to the onset and aggravation of eczema, including food, inhalants, living environment, animal fur, chemical substances, etc. Eggs are high protein foods, which are recommended to be temporarily avoided when eczema occurs, especially in the acute phase when the cause is not clearly suspected. Most eczema is clinically mediated by allergic reactions that occur when internal and external factors interact, and the intake of various xenogeneic proteins, including egg whites, is an important trigger for the occurrence of allergic reactions. In patients allergic to xenogeneic proteins, the xenogeneic protein itself and the protein fragments produced during its digestion can stimulate the body’s immune system and induce an acute hypersensitivity reaction, which can lead directly to the development of eczema, or can lead to increased pruritus and rash in patients with pre-existing eczema through the release of histamine and inflammatory mediators. In patients with chronic onset eczema who have not had previous allergic reactions to heterogeneous proteins such as eggs, and who do not have other systemic diseases that make the intake of eggs inadvisable, the daily intake of eggs does not usually have a significant impact on the development and treatment process of eczema.