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It is between 4 months and 7 months that the food diversification of babies begins. The initiation begins with fruits and vegetables, then it is the turn of proteins. Like meat and fish, eggs have a great nutritional value and are part of the midday meal. It is currently considered that white can be introduced at the same time as yellow, unless the child is known to be allergic or if there is an allergic ground in his family.
Previously, we waited a little before offering egg white to babies, known to be highly allergenic. In the end, the fact of gradually introducing food helps to minimize the risk of allergy. This is why we no longer recommend separating the white and the yolk, which do not provide the same nutrients. Note that egg allergy (30% of food allergies in children under 15) most often appear between 9 and 15 months, and that in most cases it heals around 4-7 years. (source: INRA)
The nutritional qualities of eggs: why give them to babies?
Low in calories, the egg is rich in proteins but also in vitamins. It contains vitamin A (important for vision), D (to strengthen the skeleton), E (antioxidant action), K (role in blood clotting) and several vitamins of group B. It also contains iron, phosphorus, magnesium and calcium.
If it contains cholesterol, ” the daily consumption of an egg has no effect on the blood cholesterol level and does not entail any risk of cardiovascular disease in people in good health (not suffering from particular pathologies) », Can be read on the website of the National Committee for the Promotion of Eggs.
Quantity: how to introduce the egg to baby?
When proteins appear in baby’s meals, we can start by offering him ¼ hard-boiled egg for lunch. It should be given, alternating with meat and fish, so about once or twice a week. Between 9 and 12 months, we recommend 1/3 hard-boiled egg and from 2 years old, half. You have to wait until the child is older to give him a whole egg. Be careful, in fact, not to give too much protein to children …
Omelet, raw egg white or yolk, soft-boiled egg …: the preparation of eggs
At the very beginning, it is best to prepare a hard-boiled egg and mix a quarter of it with mash. It is also possible to make desserts with eggs (cooked creams, etc.). In this case, it is not necessary to introduce other proteins in the vegetable puree. Regarding other preparations (omelets, scrambled eggs, etc.), it is better to wait until the child is ready to adopt new consistencies and take into account their chewing and swallowing capacities.
For the raw egg, there is no rush! There is indeed a risk of food poisoning, especially if the cold chain has been broken, which can cause diarrhea, fever and dehydration.
Note that when preparing the eggs, you must take into account their laying date. When they are “extra fresh” (up to nine days after laying), they can be served boiled, poached and scrambled; between ten and fourteen days after the mentioned date, they will be prepared “with the dish”. Beyond that and up to twenty-eight days later, they can be used in a cooked sauce, a pastry, or hardened.
Choosing and storing: how do you know if an egg is good to eat?
The box label must include: the catégorie (A), the caliber recommended consumption date (DCR) or the date of laying, indications on the breeding (native country ; breeding method : organic = 0, in the open air = 1, on the ground = 2, in a cage = 3). “Packaged on” means that the eggs were laid no more than two days before. They can be stored away from air, light and humidity and at 4 ° C, no less, so always in the refrigerator door. Finally, put them away with the tip facing down.
A tip to check that the egg is fresh: immerse it in a bowl of cold salted water. If it tends to rise to the surface, do not consume it on the shell or calf.