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Introducing egg to your baby
Like peanut, egg belongs to the allergens you introduce early rather than late: from around 6 months, when solids start. Early and regular introduction reduces the risk of an egg allergy.
How to build it up
- Use well-cooked egg: hard-boiled or thoroughly cooked, finely mashed. UK eggs with the British Lion stamp can be served runny, but for allergy introduction well-cooked egg works best to start with.
- Day 1: a teaspoon of finely mashed egg through a familiar purée.
- Day 2: two teaspoons.
- Day 3: a quarter to half an egg.
- After that: keep offering egg roughly weekly — regularity maintains the protective effect.
Eczema or food allergy in the family?
With severe eczema or a food allergy in the family: talk to your GP or health visitor first — supervised or earlier introduction may be advised.
What to watch
Offer a new allergen earlier in the day and keep an eye on your baby afterwards. Mention mild skin reactions to your GP; with swelling, difficulty breathing, severe vomiting or floppiness: stop and call 999.
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Create your own overview →Also handy: introducing peanut to your baby and the full weaning guide with 60-day plan
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