Egg

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 as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals. 

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes, eggs are a common allergen. The good news is that for children with egg allergy, 70% will outgrow it before reaching adulthood. More good news: around 70% of babies with egg allergy can tolerate egg in baked goods.

Introducing egg (white and yolk) early and serving regularly throughout the toddler years can help prevent egg allergy from developing.

Although most babies will never experience an allergic reaction to food, delaying introduction to common food allergens like egg may actually increase the risk of an allergy developing. Babies with eczema or an existing allergy to another food are at increased risk of developing an egg allergy, particularly if introduction is delayed. The early introduction of egg (ideally beginning at 4-6 months of age) is especially important for these babies, even if they are not yet developmentally ready to self-feed. If baby has known food allergies or severe eczema and is already 7 months of age or older, consult your doctor before introducing egg at home, as it may be safer to introduce the allergen under medical supervision. 

For babies without severe eczema or pre-existing food allergy, common allergens such as egg can typically be introduced at home. Start with a small amount prepared in an age-appropriate way. Learn how in the How to Serve section. For step-by-step guidance on how to safely introduce egg, subscribe to the Solid Starts App.

Offer both the white and yolk together when introducing egg to babies. The old recommendation was to offer the yolk first, as it contains less allergenic protein and is less likely to trigger an allergic reaction. But this advice is outdated: we now know that waiting to introduce egg white can actually increase the risk of baby developing an egg allergy.

Yes, eggs are a known FPIES trigger. FPIES (food protein-induced enterocolitis syndrome) is a non-IgE-mediated food allergy that results in delayed vomiting and diarrhea after ingestion of a food trigger, and can cause significant dehydration. However, this is not a reason to delay egg introduction unless specifically advised by your baby’s doctor. Like IgE-mediated allergy to egg, FPIES to egg tends to be outgrown during the toddler years. Read more about FPIES.

Yes. Eggs are an excellent source of protein and fat, including DHA, a type of omega 3 fatty acid. They are also rich in choline, iodine, iron, selenium, zinc, and folate, in addition to vitamins A, B12, and D. Plus, they contain the carotenoids lutein and zeaxanthin, which help to support vision. Together, these nutrients support growth, development, brain health, red blood cell functioning, immunity, taste perception, metabolic process, bone density, and many other functions.

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 ways and, in general, aim to offer egg as part of a varied diet.

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. Make the texture easier for babies to manage by mashing the hard-boiled egg (both the white and yolk) with water, breast milk, formula, or puree and serve in a bowl for baby to scoop or thinly spread on a cracker or toast strip.

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 are among those at highest risk of severe food poisoning from Salmonella.

In addition, lightly cooked or runny eggs (soft-scrambled, over easy, sunny side up) can pose an increased risk of allergic reactions in sensitive individuals. When not well-cooked, heat-sensitive protein allergens in egg may not fully break down. Even if baby already tolerates a well-cooked egg (baked, hard-boiled, steamed, or fully scrambled), introduce lightly-cooked or runny egg gradually if you choose to offer it.

There are lots of ingredients that serve as excellent egg substitutes in foods to share with baby, including applesauce, flaxseed egg, and yogurt. Which substitution you choose depends on what type of dish you want to make. Learn more about egg substitutes for babies.