This is an easy method to introduce eggs to baby, whether they’re starting solids on purees or with the baby led weaning approach. Adjust the number of eggs up or down as you like.
- 2 large eggs
- 1 slice whole wheat bread, optional
- Add the eggs to a small saucepan and add cold water, covering the eggs by 2 inches.
- Bring the water to a boil over high heat. When the water boils, turn off the heat and cover the pot. Set a timer for 12 minutes.
- When the timer goes off, drain the water out of the pot and place the eggs into a bowl with cold water and ice. Let cool.
- Peel the eggs and place the yolks into a bowl. (Use the egg whites for yourself or an older child.) Mash with a fork, adding 1 teaspoon water (or breastmilk or formula) at a time to create a soft and smooth puree.
- Serve with a spoon or lightly toast the bread, cut into sticks about the size of two fingers, and spread on the puree for a blw style food.
Store any leftover puree in an airtight container for up to 3 days.
Plan to introduce eggs to baby soon after starting solids at 6 months.
If baby has or had eczema or there’s a history of food allergies, talk to your pediatrician before you start.
Offer egg yolk puree with a spoon or spread onto a piece of lightly toasted bread about the size of two fingers.
Offer soft scrambled eggs to babies around 8/9 months.
Offer egg muffins, diced, to babies around 8/9 months.
Hard-cooked egg whites are very chewy and won’t be easy for babies to eat, so set those aside for yourself or an older child.
Trust baby’s hunger and stop a meal when they turn their head, fuss, or otherwise communicate they are done eating.
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