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Introducing egg to your baby
Like peanut, egg belongs to the allergens you introduce early rather than late: 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 scrambled, finely mashed. No raw or runny egg for babies — it needs to be fully cooked (salmonella risk).
- 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.
Severe eczema or food allergy in the family?
With severe eczema or a food allergy in the family: check with your pediatrician 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 pediatrician; with swelling, trouble breathing, repetitive vomiting or floppiness: stop and call 911.
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Create your own overview →Also handy: introducing peanut to your baby and the full starting-solids guide with 60-day plan
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