Pregnancy & babies

Eggs from pregnancy through first tastes

Eggs provide useful nutrients, but preparation and introduction guidance differ by country and by allergy risk.

The useful answer

Eggs can contribute protein, choline, iodine and vitamin B12. Safety assurance and the baby's readiness for solid food matter more than a universal serving rule.

During pregnancy

Eggs can be one part of a varied diet. In the UK, British Lion-marked hen eggs and recognised equivalents may be eaten raw or lightly cooked during pregnancy; other countries often advise thorough cooking or pasteurised egg.

Introducing egg

Egg can generally be introduced from around six months when a baby is developmentally ready for complementary food. Offer an age-appropriate texture and introduce allergenic foods one at a time so a reaction is easier to identify.

See an early-introduction trial and its limits

Keep it in the diet

Once egg is introduced and tolerated, current UK advice recommends continuing to offer it as part of the usual diet. Delaying egg well beyond the start of complementary feeding does not prevent allergy.

Serve safely

Avoid whole pieces that are difficult to manage, prepare an appropriate soft texture and supervise eating. Non-hen eggs and unassured hen eggs should be thoroughly cooked under UK guidance.

When general guidance is not enough

Personal circumstances change the answer.

Seek professional advice before introduction if the baby has severe eczema, an existing food allergy or has reacted to egg. Breathing difficulty, collapse or swelling of the mouth or throat requires emergency help.

Authoritative guidance: NHS: foods to avoid for babies ↗ · NHS: food allergies in babies ↗ · CDC: introducing solid foods ↗