How to serve, by age
6–8 mo
Steam a beaten whole egg into soft custard, or hard-boil and mash the yolk into rice cereal or congee.
9–11 mo
Custard, crumbled egg pancake, egg drop in soup — rotate the forms.
12 mo+
Scrambled bits and chopped hard-boiled egg — peeled and cut, never a whole egg in hand.
Choking risk: Low
Boiled white runs rubbery and yolk runs dry; big lumps choke. Cut small or mash. For any choking event, seek emergency care.
If choking ever happens: act immediately — call emergency services (911 in the US) and seek emergency care. Do not wait.
Allergens
Egg is one of the most common food allergens. Start with one small spoon of custard and watch two or three days; rash, vomiting or diarrhea means stop and ask your pediatrician. Most children outgrow egg allergy.
Common questions
- Yolk first, or whole egg?
- The old yolk-only staging is no longer required: small amounts of whole egg from 6 months, building up while you watch.
- What about soft-boiled eggs?
- Not before age 1 — fully cooked only, to keep salmonella risk away.
Practical tips
- Strain the custard before steaming for a smoother set.
- Custard carries extras well: minced vegetables, minced meat, crumbled tofu.
Sources
This page is general guidance assembled from the public sources above. It is not medical advice. For questions about your baby — including allergies, prematurity and any health condition — ask your pediatrician. See our medical disclaimer.