Egg yolk

For 6-9 months, hard-boil an egg, remove the yolk, and mash it until very smooth with no lumps. You can mix it with breast milk, formula, or a pureed vegetable like avocado or sweet potato to create a creamy consistency.

• Use a fork or baby food masher to ensure a lump-free texture.
• Start with a small amount, like 1/4 teaspoon, and gradually increase.
• Mix with familiar foods to help acceptance.
• Serve at room temperature to avoid burning baby's mouth.
• Always check for hot spots if warming.

For 9-12 months, you can offer mashed egg yolk with a bit more texture or as part of soft scrambled eggs. Ensure pieces are small and soft, about pea-sized, to encourage self-feeding while minimizing choking risk.

• Scramble eggs softly without adding salt or sugar.
• Cut into tiny, manageable pieces for baby to pick up.
• Combine with soft foods like oatmeal or mashed bananas.
• Let baby explore with fingers to develop motor skills.
• Monitor for any gagging as textures change.

For 12 months and up, offer whole cooked eggs, including the white, in various forms like hard-boiled, scrambled, or in omelets. Cut into bite-sized pieces and encourage self-feeding with utensils as skills develop.

• Introduce egg whites if not done earlier, watching for allergies.
• Avoid adding salt or heavy seasonings.
• Serve as part of balanced meals with fruits and veggies.
• Teach chewing with soft, moist textures.
• Store leftovers properly to maintain freshness.