Let’s talk about the introduction of eggs, as they have a history of being an allergen. The advice is always changing particularly when it comes to eggs. In the past the recommendation was to leave the high risk foods until after 12 months old. This is what was recommended when I had my son 4 years ago. Now, it seems after research and more case studies they are now recommmending introduction to high allergen foods early or even during pregnancy to get the body used to them and reduce the risk of allergic reaction.
Firstly, before you start thinking about ‘when’ to introduce certain foods let’s think about whether your baby might be allergic. Look back on your family history to food intolerances. If anyone in the immediate family (i.e parents or siblings) has an allergic condition, such as asthma, hay fever, or eczema, that places an infant into the “high risk” category for developing an allergic reaction.
So with this information in mind you now have a better idea as to what age is suitable to do the introductions. If you are worried or concerned because your baby is in the ‘high risk’ category, an allergy test may be the best option before trying any of the high allergen foods. If you decide that it’s not necessary, a good guide for egg introduction, specifically, is to start ‘high-risk’ infants between four and six months of age.
Tips for when you do the introductions
- Give the initial taste of eggs at home, rather than at day care or at a restaurant
- If there is no obvious reaction, then it can be introduced gradually by increasing amounts. Wait 2-3 days before giving any other new foods whilst doing the egg introduction.
- If your baby has an allergic reaction such as swelling of the lips, eyes or face; vomiting, skin rashes such as hives or welts, moderate to severe eczema, difficulty in breathing, or asthma, consult your doctor or seek immediate medical care.
Easy ways to introduce egg into your baby’s diet are
- Mixing a small amount of hard-boiled egg (e.g ¼ tsp) into Bub’s usual food, and gradually increasing the amount (up to several spoons full) if there aren’t any signs of allergic reactions. Wait between 2 – 3 days before introducing any other new foods until your sure that eggs are ok
- As a spread on toast (make sure the yolk is cooked through)
- French toast with bananas and berries
- Cooked in a savoury muffin
or make some Mini Vegetable Fritattas! (giving small amounts to start)
2 Rashers of bacon, diced
6 Spears of Asparagus, quartered
6 Grapeseed Tomatoes, quartered
2 Button Mushrooms, grated
10 Eggs, beaten
1/2 tsp Onion Powder
Preheat oven to 180 degrees celsius
Grease your muffin tin (I like to use a coconut oil spray)
Saute´the Asparagus and bacon in a frypan for a couple of minutes until bacon is warmed and the asparagus turns a bright green.
Add 2 pieces of Asparagus and divide bacon evenly into each muffin space, then add 2 quarters of tomato and evenly top with grated mushroom.
Beat eggs together in a measuring jug with onion powder.
Pour egg mixture into pan until about three-quarters full.
Bake in the oven for 20- 25 minutes until cooked through. The middle will spring back when touched. Cool and serve
These are great for on-the-go snacks, or to pack into school lunches. Just freeze and pull out in the morning before you go out.