How To Introduce Eggs To Your Baby

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baby eating eggs

NOTE: This post contains affiliate links of Recommended products that when you purchase any product through the link provided, I will earn a commission at a no cost which will suport my work as a blogger to produce more educative posts like this one.

Please if the recommended products don’t cause any positive change in your life, I do advice you to see your personal doctor as soon as possibe.

Eggs are in the top 8 of all allergens but recommendations for introducing eggs to babies have been changing.

It is the white of the egg that is allergenic and not the yolk.

A 2008 study, and many studies done after, indicated that waiting to introduce eggs to your baby may not prevent any atopic (i.e. ezcema) disease(s).

Many are now suggesting that babies may be introduced to whole eggs from the start (for those with no known history of food allergies and/or egg allergies).

Many pediatricians say that introducing egg yolks are typically fine for

baby around 8 months old; this recommendation is changing however with many doctors suggesting that egg yolks, and the whole egg, make a great first food.

Portions of the Egg that are Allergenic

The yolk of an egg does not contain the proteins that cause an allergy to eggs.

It is very rare for anyone to be allergic to the yolk of an egg.

The egg whites on the other hand, contain 4 proteins that can range from mildly to highly allergenic.

Most pediatricians say that egg whites/whole eggs should not be fed to baby before 1 year of age however recommendations are changing.

What is an egg allergy?

As in the process of any allergic reaction, an egg allergy occurs when the body mistakes an egg protein as a harmful invader.

The body reacts by releasing antibodies called immunoglobulin E(IgE).

The IgE in turn prompts the body to release chemicals known as histamines.

When the histamines are released, the body reacts by producing symptoms such as runny nose, itchy eyes, a skin rash and in severe cases, anaphylaxis.

Diagnosing an egg allergy in an infant is really hit or miss and that is why it is very important to follow the 4 Day Wait Rule when introducing your baby to new foods.

If you feel that your baby may have an egg allergy, you may want to begin an Allergy Elimination Diet to determine if the suspect is indeed an egg.

There are 4 proteins that are allergens in eggs

A hen’s egg white contains 4 proteins that are potential allergens:

  1. ovomucoid
  2. ovalbumin
  3. ovotransfferin
  4. lysozyme

It is the protein ovalbumin, which is the major allergen and it makes up fifty percent of an egg white.

The yolk of a hen’s egg also contains proteins however these proteins are seldom allergens. The proteins are:

  1. apovitellenins I
  2. apovitellenins VI
  3. phosvitin

When should I feed my baby egg yolks?

As mentioned, egg yolk allergy is very rare and many medical resources are now recommending egg yolk as a great first food for babies.

If your family has a history of egg allergies, then it is best to wait until after 12 months old to introduce egg yolks even if recommendations for introducing eggs are changing.

There are ways of preparing egg yolks so that the white is not eaten however it is possible that some of the egg white protein may still be on the yolk itself.

Can my baby eat baked goods with whole eggs in them?

Many pediatricians will say that using a whole egg in a baked good recipe (for the non-allergic baby/child) is fine for the infant who is between 8-9 months old.

If your baby has had any reactions to foods that you are sure of, it is probably best to use a substitute for eggs in the recipes.

If you find that your baby is allergic to eggs, you may want to take note of all the other names for egg products that are used as ingredients in many foods:

Avoid foods that contain any of the following:

  1. albumin
  2. egg (white, yolk, dried, powdered, solids)
  3. egg substitutes
  4. eggnog
  5. globulin
  6. lysozyme (used in Europe)
  7. mayonnaise
  8. meringue
  9. ovalbumin
  10. ovomucin
  11. ovomucoid
  12. ovovitellin
  13. Simpleese

Egg Substitutes for both leavening and binding agents:

You may use the following as a leavening agent to replace eggs in any baked good recipe:

  1. 2 tablespoons carbonated water and 2 teaspoons baking flour
  2. 1 teaspoon baking powder, 1 tablespoon water, and 1 tablespoon vinegar (add vinegar separately at the end for rising)
  3. Dissolve 1 teaspoon yeast in 1/4 cup warm water
  4. 1 heaping tablespoon of soy flour and one tablespoon water
  5. 1 tablespoon bean flour and 1 tablespoon oil
  6. 1 tablespoon of arrowroot powder mixed with 3 tablespoons water
  7. 1 tablespoon cornstarch mixed with 3 tablespoons water
  8. 2 tablespoons gluten flour or unbleached white flour, 1 1/2 teaspoons corn oil, 1/2 teaspoons baking powder, and 2 tablespoons water

What are some symptoms of an egg allergy in babies?

  1. Allergic rhinitis
  2. Asthma
  3. Dermatitis
  4. Diarrhea
  5. Gastrointestinal symptoms
  6. Hives
  7. Nausea
  8. Oral allergy syndrome (symptoms appear around the mouth, lips and throat)
  9. Vomiting
  10. Wheezing
  11. Anaphylaxis

There are 4 proteins that are allergens in eggs

A hen’s egg white contains 4 proteins that are potential allergens:

  1. ovomucoid
  2. ovalbumin
  3. ovotransfferin
  4. lysozyme

It is the protein ovalbumin, which is the major allergen and it makes up fifty percent of an egg white.

The yolk of a hen’s egg also contains proteins however these proteins are seldom allergens. The proteins are:

  1. apovitellenins I
  2. apovitellenins VI
  3. phosvitin

There are 4 proteins that are allergens in eggs

A hen’s egg white contains 4 proteins that are potential allergens:

  1. ovomucoid
  2. ovalbumin
  3. ovotransfferin
  4. lysozyme

It is the protein ovalbumin, which is the major allergen and it makes up fifty percent of an egg white.

The yolk of a hen’s egg also contains proteins however these proteins are seldom allergens. The proteins are:

  1. apovitellenins I
  2. apovitellenins VI
  3. phosvitin

There are 4 proteins that are allergens in eggs

A hen’s egg white contains 4 proteins that are potential allergens:

  1. ovomucoid
  2. ovalbumin
  3. ovotransfferin
  4. lysozyme

It is the protein ovalbumin, which is the major allergen and it makes up fifty percent of an egg white.

The yolk of a hen’s egg also contains proteins however these proteins are seldom allergens. The proteins are:

  1. apovitellenins I
  2. apovitellenins VI
  3. phosvitin

There are 4 proteins that are allergens in eggs

A hen’s egg white contains 4 proteins that are potential allergens:

  1. ovomucoid
  2. ovalbumin
  3. ovotransfferin
  4. lysozyme

It is the protein ovalbumin, which is the major allergen and it makes up fifty percent of an egg white.

The yolk of a hen’s egg also contains proteins however these proteins are seldom allergens. The proteins are:

  1. apovitellenins I
  2. apovitellenins VI
  3. phosvitin

There are 4 proteins that are allergens in eggs

A hen’s egg white contains 4 proteins that are potential allergens:

  1. ovomucoid
  2. ovalbumin
  3. ovotransfferin
  4. lysozyme

It is the protein ovalbumin, which is the major allergen and it makes up fifty percent of an egg white.

The yolk of a hen’s egg also contains proteins however these proteins are seldom allergens. The proteins are:

  1. apovitellenins I
  2. apovitellenins VI
  3. phosvitin

There are 4 proteins that are allergens in eggs

A hen’s egg white contains 4 proteins that are potential allergens:

  1. ovomucoid
  2. ovalbumin
  3. ovotransfferin
  4. lysozyme

It is the protein ovalbumin, which is the major allergen and it makes up fifty percent of an egg white.

The yolk of a hen’s egg also contains proteins however these proteins are seldom allergens. The proteins are:

  1. apovitellenins I
  2. apovitellenins VI
  3. phosvitin

There are 4 proteins that are allergens in eggs

A hen’s egg white contains 4 proteins that are potential allergens:

  1. ovomucoid
  2. ovalbumin
  3. ovotransfferin
  4. lysozyme

It is the protein ovalbumin, which is the major allergen and it makes up fifty percent of an egg white.

The yolk of a hen’s egg also contains proteins however these proteins are seldom allergens. The proteins are:

  1. apovitellenins I
  2. apovitellenins VI
  3. phosvitin

There are 4 proteins that are allergens in eggs

A hen’s egg white contains 4 proteins that are potential allergens:

  1. ovomucoid
  2. ovalbumin
  3. ovotransfferin
  4. lysozyme

It is the protein ovalbumin, which is the major allergen and it makes up fifty percent of an egg white.

The yolk of a hen’s egg also contains proteins however these proteins are seldom allergens. The proteins are:

  1. apovitellenins I
  2. apovitellenins VI
  3. phosvitin
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ismael

ismael

18 thoughts on “How To Introduce Eggs To Your Baby”

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