I am really quite allergic to eggs. It's messy and unpleasant when I get it wrong (lots of vomit, chicken-poxesque rash, general brokenness).
This has proved even more annoying since taking up low-carb eating, because eggs are very much a Good Thing to eat.
So I've been experimenting. I already knew my reaction could be avoided if egg is blended with "a high surface area substrate" (read - flour) - which is probably why I can eat choux buns, cake, pancakes and so on. But I've never done any dose-tests to see just how far I can push it. Until now.
Lunch today - 3 egg omelette with just 1/3rd of a cup of almond flour (plus bacon, and cheese).
The next few hours are going to be tense. I'll be staying near the loo - just in case...