Introducing Allergens: Eggs

Why early introduction can help

For many years parents were told to delay allergenic foods. More recent research and guidance suggest that introducing common allergens, including eggs, from around 6 months (when your baby is developmentally ready) does not need to be delayed and may actually help the immune system develop tolerance.

That said, this is not about rushing. It’s about careful, gradual exposure in safe, cooked forms and maintaining regular exposure once eggs are tolerated.

How to introduce eggs safely (step by step)

1. Make sure your baby is ready

• Can sit upright with support.
• Has already started exploring a range of non-allergenic solids (vegetables, fruit, grains).
• Is around 6 months or older — or following local paediatric guidance.

2. Start small and use well-cooked forms

Egg white tends to be more allergenic than yolk, so a cautious approach is to begin with well-cooked egg yolk before progressing to fully cooked egg with white.

Practical first offers:

• Hard-boiled egg: remove (or limit) the white, mash the yolk to a smooth paste and offer a tiny amount (pea-sized to start).
• Very soft scrambled egg: cook gently until extremely soft, then break into tiny pieces.
• Stir a small bit of mashed, cooked egg into porridge, mashed veg, or yogurt you already know your baby tolerates.

Tip: Introduce eggs mid-morning or early afternoon so you can watch your baby for a few hours — avoid first introduction right before bedtime.

3. One allergen at a time

If you’re also introducing other potential allergens (nuts, dairy, fish, etc.), offer eggs on a different day from those foods. This makes it easier to identify which food caused a reaction if one occurs.

4. Watch for reactions

Most babies tolerate eggs without issue. Signs to look for:

• Mild: rash, small hives, redness around the face or lips, mild swelling, or a runny nose.
• Serious (rare): swelling of the lips/tongue/throat, difficulty breathing or wheeze, repeated vomiting, severe diarrhoea, or collapse.

5. Keep offering eggs if tolerated

Once your baby tolerates eggs, include them regularly in age-appropriate forms (for example, 2–3 times per week). Regular exposure helps maintain tolerance.

Practical ideas & simple recipes

Here are easy ways to prepare eggs for a baby who’s just starting to try them.

• Egg yolk mash: Hard-cook, remove the yolk, mash smooth and dilute with a little breastmilk, formula or water if needed.
• Very soft scrambled egg: Cook gently on low heat and break into tiny, soft pieces.
• Egg stirred into porridge: Mix a small amount of cooked, mashed egg into warm porridge for extra protein.
• Mini omelette strips: Make a thin omelette, cut very small strips or dice finely.
• Egg & veg mash: Mix mashed cooked egg with vegetables your baby already eats well.

Always check texture (no large lumps) and temperature before serving.

When to be extra careful

Consider consulting your GP or paediatrician before introducing eggs if your baby has any of the following:

• Moderate to severe eczema
• A known food allergy
• A strong family history of allergic disease

In some situations a healthcare professional may recommend supervised introduction or allergy testing first.