It is possible for someone to have an allergic reaction to boiled eggs while not experiencing the same reaction to scrambled eggs. Allergies are complex and can vary from person to person. While eggs are a common allergen, it's important to note that the specific proteins in eggs can differ in their structure and composition depending on how they are cooked.
When eggs are boiled, the proteins undergo some changes due to the heat and the cooking process. These changes can potentially alter the structure of the proteins, making them more allergenic or capable of triggering an allergic response in susceptible individuals.
Scrambled eggs, on the other hand, are typically cooked at a lower temperature and for a shorter duration compared to boiled eggs. The protein structure may not undergo the same degree of alteration during scrambling, which could potentially result in a different allergic response or no response at all for someone who is specifically allergic to certain proteins in boiled eggs.
It's worth mentioning that individual sensitivities and allergies can vary greatly. Therefore, if someone has a known allergy to eggs, it's important for them to exercise caution and consult with a medical professional or allergist to determine which specific preparations or forms of eggs they should avoid to prevent an allergic reaction.