How to serve egg by age
6–8 months
Fully cooked omelet in finger-length strips, two fingers wide, or a hard-boiled egg cut into quarters. Yolk and white cooked firm.
9–11 months
Fully cooked scrambled egg in soft, bite-size curds, or hard-boiled egg chopped small. Let baby practice the pincer grasp.
12–24 months
Fully cooked egg any way the family eats it: sliced hard-boiled egg, egg strips in fried rice, or a soft egg muffin.
Needs special prep: low
choking risk in its raw or whole form
Mash the yolk with a little breast milk, formula or yogurt, and offer sips of water.
Dry, crumbly hard-boiled yolk can feel pasty; cooked egg itself is soft and breaks apart easily.
Allergen notes
For a first taste, offer a small amount of fully cooked egg, such as a little mashed hard-boiled egg. If there's no reaction, keep egg in your baby's diet regularly.
Nutrition
- Contains protein and choline.
- The yolk contains some iron and vitamin D.
Preparation tips
- Bake a big tray of omelet, cut it into strips, and freeze; warm a strip at a time.
- Stir finely chopped cooked spinach into the omelet for extra color.
Sources
- AAAAI / ACAAI / CSACI · A Consensus Approach to the Primary Prevention of Food Allergy Through Nutrition (2021)
- American Academy of Pediatrics · HealthyChildren.org: Starting Solid Foods
- NHS Best Start in Life · Weaning
This is general information, not medical advice. Read our disclaimer and methodology.
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