Eggs (from chicken, duck, and other fowl) may be introduced as soon as your baby is ready to start solids, which is generally around 6 months of age.
Eunoia, 8 months, eats hard-boiled quail egg
Julian, 12 months, eats hard-boiled quail egg whole
Adie, 15 months, eats hard-boiled quail egg
Yes! Eggs are a terrific source of fat and protein, plus they contain lots of iron and even some zinc—two nutrients that babies need to thrive. In fact, eggs (particularly the yolks) contain all vitamins (with the exception of vitamin C) and quail eggs have tons of selenium and B-vitamins, especially vitamin B12. Eggs are also one of the best sources of cholesterol and choline—two important nutrients for bone building, brain development, and cellular growth. Best of all: eggs are one of the only food sources of vitamin D, which helps our bodies absorb calcium to power bone growth.
Eggs are one of the most nutritious foods that you can give to your baby, but be careful that they are fully cooked before serving. Eggs may contain salmonella, which can result in a bacterial disease in the intestinal tract.
They can be if served whole as hard-boiled eggs. To reduce the risk, quarter the cooked eggs or slice in half.
For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.
Yes. Eggs are among the top food allergens—second only to milk. Fortunately, many children outgrow egg allergies.
When you are introducing eggs to your baby, it’s recommended to start with a small quantity, for example, one small slice of a plain omelet. Some babies have severe reactions to even the smallest amount of eggs, so watch carefully for signs of an allergy or sensitivity. Allergic reactions vary, from watery eyes, hives, rashes, wheezing, itching, facial swelling, coughing, vomiting, diarrhea, and tummy cramps. If the reaction is severe, and/or if your baby is flushed or having trouble breathing, call 9-1-1 immediately, as your baby may be experiencing anaphylactic shock.
While fear of food allergies seems to be at an all-time high, modern science is demonstrating the benefits of introducing food allergens as soon as your baby is ready to start solids. For more detailed information on how to introduce common food allergens, check out our guide, Introducing Allergens to Babies.
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience. Your child is an individual and may have needs or considerations beyond generally accepted practices. In determining the recommendations for size and shape of foods, we use the best available scientific information regarding gross, fine, and oral motor development to minimize choking risk. The preparation suggestions we offer are for informational purposes only and are not a substitute for child-specific, one-on-one advice from your pediatric medical or health professional or provider. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food. We advise you to follow all safety protocols we suggest to create a safe eating environment and to make educated choices for your child regarding their specific needs. Never disregard professional medical advice or delay in seeking it because of something you have read or seen here.
While you could certainly introduce quail eggs at this age, it’s not worth the work! Focus on bigger, more conventional eggs that you can easily crack into an omelet and save the quail eggs for when your baby is capable of picking up small pieces of food.
Hard boil them! Hard-boiled quail eggs (or any hard-boiled egg) that are cut in half or quartered are a perfect food for young eaters, and especially for babies in the 9 to 12 month age range, who are working on their pincer grasp (where the thumb and pointer finger meet). Offer hard-boiled quail egg cut in half (or quarters if you feel more comfortable with even smaller pieces).
Continue with hard-boiled quail egg cut in half. Consider adding them to curries and other dishes to boost the nutrition.
Plunging the boiled eggs into an ice water bath immediately after boiling should help the shells peel more easily.
For more information on how to cut food for babies, visit our page on Food Sizes & Shapes.
Not sure how to introduce this food? Give this recipe a try. Feel free to substitute ingredients and flavor the food with your favorite seasonings.
Coconut or avocado oil
Green curry powder
Place a few quail eggs in a small saucepan and cover completely with water. Cover the pan and bring the water to a gentle boil, and then turn off the heat. Let the pan sit, covered, for 10 minutes more.
Transfer the eggs to a bowl of ice or ice water. Once cool, peel the shell and cut each egg in half. Set aside.
Mince 1 small onion and 1 garlic clove. Heat a scoop of coconut oil or a pour of avocado oil in a pan on medium. Add the onion and sauté until translucent and soft.
Mix in the minced garlic and continue cooking until fragrant, about 1 minute. Add a pinch of ground coriander, ground cumin, and green curry powder, stirring to coat the onions.
Add 1.5 cups of coconut milk, stir well, and then add the boiled quail eggs. Simmer on low for a couple of minutes and then remove from heat.
Serve atop rice or with rice noodles in a bowl.
Quail eggs pair well with curries, asparagus, mushrooms, salmon, and sesame crème fraiche, among many other things. In China, quail eggs are soaked in tea and served with salt, though this preparation is best for older children, given the sodium and caffeine from the tea.
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