Age Suggestion
6 months
Iron-Rich
Yes
Common Allergen
Yes
When serving eggs to baby, ensure that all parts of the egg are fully cooked, as eggs may contain Salmonella, a common bacterium which can result in foodborne illness in the intestinal tract, a risk offset by cooking eggs to 160° F (71°C), which may take slightly longer than you’re used to. Never use cracked or dirty eggs, which can increase the risk of foodborne illness.
Eggs may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Egg is a common food allergen, so consider baby’s risk factors and start with scant quantities of well-cooked egg (white and yolk), as some babies can have severe reactions to even the smallest amount of egg.
Chickens lay eggs regardless of whether they have been fertilized, and many modern chickens have been selectively bred for high egg production throughout the year. That said, eggs used to be a seasonal food, with egg laying at its peak when daylight was longest—consequently, diverse ways of preserving eggs for the winter developed, including salting, pickling, and fermenting them.
Yes. Eggs are a terrific source of protein, with a complete amino acid profile (the building blocks of cells) and essential fats, including saturated fats, cholesterol, and DHA (an omega-3 fatty acid) to build cell walls, and support brain growth and vision. Eggs are also rich in other B vitamins and folate, as well as selenium, zinc, and iodine, plus a small amount of iron (minimal in comparison to meat). Finally, they are one of the best sources of choline, an important nutrient for brain and nervous system development.
Egg yolks are one of the few food sources of vitamin D, which is vital for bone-building. Chickens raised outside can produce eggs with higher vitamin D levels as well as higher amounts of vitamin E and omega-3 fatty acids than eggs from their counterparts raised inside industrial coops.
Purchasing eggs and deciphering food labels can be a dizzying process. Unfortunately, there is no perfect label to indicate the most ethically produced, environmentally friendly, and simultaneously most nutritious egg. Labels like “cage-free,” “free range,” “no antibiotics or hormones added” may sound like better options, but these terms often have loose definitions, and they don’t necessarily indicate that the eggs are more nutritious or produced more ethically. “Pasture raised” is not a distinction recognized by the USDA, so the term is used liberally, but can indicate that chickens regularly ate grasses and insects, which can pass on health benefits to their eggs. Other certifications such as Animal Welfare Approved or Certified Humane are meant to indicate certain standards in the treatment of chickens.
★Tip: Wondering if your eggs are past their prime? Try the water test. Fill up a glass with water and drop the egg in. If it sinks, or stands up (but not floating), it’s safe to eat. If it floats to the top, it's likely spoiled.
This is a personal decision for which you must calculate risk, as there is no defined age at which runny or raw eggs become definitively safe. Children under 5 years of age, immunocompromised individuals, and those with sickle cell disease are among those at highest risk of severe food poisoning from Salmonella, so it’s best to err on the side of safety and avoid serving undercooked eggs to babies and children.
For some individuals, it is culturally important to offer runny eggs to their children. In these situations, consider the risk in the context of your culture and your individual child’s health and needs. The risk of illness can be reduced by:
Purchasing pasteurized eggs and egg products.
Purchasing eggs from hens that have been vaccinated against Salmonella (such as Lion Mark eggs in the United Kingdom).
Refraining from buying or using any visibly dirty or cracked eggs. If you do have a dirty egg, gently rub off the visible soilage with a brush or cloth rather than washing it.
Refrigerating eggs at 40°F (4°C) or colder at all times.
Washing hands and anything else (utensils, dishes, countertops, etc.) that has come into contact with raw eggs with soap and water.
Refraining from keeping eggs and foods made with egg warm or at room temperature for more than 2 hours. If room temperature is 90°F or hotter, cooked egg and foods made with egg should be refrigerated or discarded after 1 hour.
Note: unfrosted baked goods (such as bread and muffins) are an exception, and may be stored at room temperature (about 70 degrees F or 21 degrees C or lower) for up to 5 days.
Consuming refrigerated leftover dishes that contain eggs within 3-4 days.
Yes. Egg allergies are among the most common food allergies in babies with an estimated 2% of children allergic to eggs. The good news is that 70% of kids outgrow their egg allergy eventually. While the conventional wisdom was to wait on introducing eggs until around 2 years of age, we now know that there is no good reason to delay the introduction of egg into baby’s diet. In fact, there is evidence that early and sustained exposure to eggs in infancy can help prevent egg allergy from developing.
If you are introducing eggs to baby for the first time, it’s recommended to start with a small portion of well-cooked egg and watch carefully for signs of allergy or sensitivity after the first bite. If well-tolerated after 5 to 10 minutes, you can offer the remainder of the egg at baby’s usual feeding pace. You can then gradually increase the quantity of egg offered over the next few servings. Allergists recommend maintaining common allergens, including egg, in the diet regularly once introduced. Based on recent studies, an average of 1/3 of a well-cooked egg each week throughout the toddler years is believed to be sufficient to induce long-lasting tolerance to egg.
Some babies can have severe reactions to even the smallest amount of egg. Allergic reactions may include fussiness, lethargy, watery eyes, hives, rashes, itching, facial swelling, wheezing, coughing, vomiting, diarrhea, and stomach cramps. If the reaction is mild, stop feeding the egg and contact baby’s doctor for further guidance. If the reaction is severe and/or baby is having trouble breathing or seems unusually lethargic, call emergency services immediately as baby may be experiencing anaphylactic shock. Never rely solely on the presence of a red rash to alert you to an allergic reaction, especially in babies with melanated skin—hives, rashes, and flushing may not be obvious in darker skin tones.
A family history of food allergy is not typically a reason to defer egg introduction. However, if baby has severe eczema or another pre-existing food allergy, they may be at an increased risk of egg allergy. If this applies to your baby, reach out to your doctor before introducing egg, as they may suggest allergy testing and/or supervised egg introduction in the allergist’s office. If you believe your baby may be allergic to egg, make an appointment with a pediatric allergist. Many children with egg allergy can tolerate baked egg, and your allergist can help you determine if this would be an option for your baby.
Lastly, eggs are a known trigger of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion. Left untreated, the reaction can result in significant dehydration. Thankfully, FPIES that presents early in life is generally outgrown by the time the child has reached 3-5 years of age.
No. Egg presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve eggs in an age-appropriate way. Eggs can stick to the tongue or roof of the mouth and cause a fair amount of gagging, so try offering a drink in an open cup to help baby wash any pieces of food down. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals.
Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.
Yes, it is fine for children to eat eggs daily. Eggs are nutritious and versatile and are typically affordable and accessible as well. In some cases, repeatedly eating eggs prepared in the same way daily may lead to a child tiring of the food and potentially rejecting the food down the line. To help avoid taste fatigue, try offering eggs in a variety of forms and, as always, offer a diverse diet to ensure balanced nutrition and a healthy relationship with food.
Concerned about baby’s cholesterol intake? Recent research has shown that dietary cholesterol does not appear to contribute to cardiovascular risk but rather supports the human body in many ways.
Yes, though hard-boiled eggs present more of a choking hazard as the dry, chalky yolk can be challenging for young babies to move around in the mouth. While you can certainly offer quartered or sliced hard-boiled egg to babies 9 months and up (who are more able to pick up small pieces of food), other preparations like omelets and scrambled eggs fully integrate the yolk and white, making it more likely for babies to get the nutritious yolk into their bellies. If you do decide to offer hard-boiled eggs before 9 months of age, try smashing them into an egg salad with a little water, breast milk, formula, or yogurt to integrate the yolk more fully.
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience.
The easiest way to introduce eggs for this age is via a well-cooked omelet cut into rectangular strips about the size of two adult fingers held together. This shape makes it easy for babies to hold and eat independently. If baby is having a hard time picking up food from the table or high chair, try handing egg strips over in the air vertically. Want to serve hard-boiled eggs? Simply mash with water, avocado, breast milk, or formula.
At this age, baby’s pincer grasp (where the thumb and pointer finger meet) is developing, enabling baby to pick up smaller pieces of food. As such, this is a great time to go down in size to small, bite-sized pieces of omelets, scrambled egg, or hard-boiled egg (quartered or small pieces). With hard-boiled eggs, offer water in a cup along with the hard-boiled egg to help with managing the dry yolk. If baby is struggling to pick up small pieces of food, it’s absolutely fine to continue to offer omelet strips, and of course, you can always mash eggs with milk, formula, or foods like avocado or yogurt for scooping or pre-loaded utensils.
Explore a wide variety of egg preparations, cutting omelets and hard-boiled eggs into small pieces and continuing to make sure the eggs are thoroughly cooked. This is a great time to work on forks, and little omelet squares can be great for utensil practice. Egg cups or egg muffins are also an excellent way to serve a nutritious breakfast that can be made ahead of time, frozen, and warmed. Offering an egg cup also allows toddlers to practice taking accurate bites. Want to serve a whole hard-boiled egg? Go for it. Just have a cup of milk or water nearby to help wash down the chalky yolk.
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