The egg white is the part of the egg that most commonly causes allergic reactions.
While both the egg white and yolk contain proteins, the proteins in the egg white are more likely to trigger an allergic response in sensitive individuals. It's also important to note that although it might seem possible to carefully separate the yolk from the white, in practice, this is very difficult to do with 100% certainty. For individuals with egg allergies, even trace amounts of egg white protein can cause a reaction. Therefore, it is generally recommended that those allergic to eggs avoid all parts of the egg, including the yolk.
