Healthy & Special Diets > Recipes for Specific Life Stages > Baby Food Recipes (Homemade) > Allergy Introduction for Babies

Egg Yolk Puree for Baby Allergy Introduction

A gentle way to introduce eggs to your baby's diet, focusing on the yolk for easier digestion and allergy detection.

Prep Time
2 minutes
Cook Time
10 minutes
Servings
1 small serving
Ingredients
  • 1 Egg
  • 1-2 tablespoons Breast milk or formula

Boiling the Egg

Place the egg in a saucepan and cover with cold water. Bring the water to a boil, then reduce heat and simmer for 10 minutes. This ensures the egg is fully cooked.

Preparing the Yolk

Carefully peel the egg and separate the yolk from the white. Important: Only offer the yolk initially. The egg white is more likely to cause an allergic reaction. Discard the egg white or save it for another use (not for the baby).

Creating the Puree

Place the cooked yolk in a clean bowl and mash it with a fork. Add breast milk or formula, one tablespoon at a time, until you achieve a smooth, thin consistency that is easy for your baby to swallow.

Serving and Monitoring

Offer your baby a very small amount (about 1/4 teaspoon) of the egg yolk puree. Observe for any allergic reactions for at least 30 minutes. If no reaction occurs, you can gradually increase the amount over the next few days. Monitor your baby for any signs of allergy (rash, hives, swelling, vomiting, diarrhea, or breathing difficulties) following the ingestion.

Important: Always consult with your pediatrician before introducing new foods, especially potential allergens like eggs. Start with small amounts to monitor for reactions. If your baby tolerates the yolk well, you can introduce the egg white later, under the guidance of your doctor.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150 kcal, Protein: 13g, Fat: 10g, Carbohydrates: 1g. These values are estimated and can vary based on specific ingredients used.

Other Important Considerations for Nutrition

Egg yolk provides essential nutrients like choline and vitamin D, important for brain development and bone health. Be sure the egg is fully cooked to eliminate the risk of salmonella. Discard any leftovers.

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FAQ

  • Why only the yolk initially?

    The egg white contains proteins that are more likely to cause allergic reactions in babies. The yolk is generally easier to digest and less allergenic.
  • What are the signs of an egg allergy in babies?

    Signs of an egg allergy can include rash, hives, swelling (especially around the face and mouth), vomiting, diarrhea, and difficulty breathing. If you notice any of these symptoms, stop feeding the egg and contact your pediatrician immediately.
  • How long do I have to wait to introduce the egg white after successfully introducing the yolk?

    Talk with your pediatrician about the appropriate timing for introducing egg whites. They can assess your baby's risk factors and provide personalized recommendations.