Egg Yolks for Babies
Can be served at every age once cooked through, prepared as described below. Low choking risk. Allergen risk is high (4/5): start with a small amount and watch for a reaction.
Find recipes with Egg Yolks in Dalo SolidsLast reviewed: October 2026
Safety Information
Always read the safety guidance before servingHow to Serve Egg Yolks to a 6–9 Months Old
Milestones for 6–9 monthsPrepare with care
Only if cooked until firm all the way through.
The NHS advises cooking eggs until both the white and yolk are solid; in the UK, eggs with the British Lion mark may be served softer.
How to Cut
For babies 6–9 months, offer egg yolks fully cooked and mashed or pureed until completely smooth. Avoid serving any solid, dry, or crumbly pieces, as they may be hard to manage. You can mix the mashed yolk with a bit of breast milk, formula, or water to achieve a creamy consistency that’s easy to swallow. Start with small portions—about 1 teaspoon (5 ml)—alongside other nutrient-rich foods. Always monitor closely for signs of allergy.
Serving Instructions
Start with about 1 teaspoon (5 ml) of fully cooked egg yolk, mashed or pureed for a smooth texture. Pair egg yolk with other iron-rich foods, soft fruits or vegetables for a balanced meal. Egg yolk offers easy-to-digest nutrients, especially if your baby is starting solids. Introduce one new food at a time every 3–5 days to monitor for allergic reactions. Always serve egg yolk plain before adding seasonings or mix-ins.
How to Serve Egg Yolks to a 9–18 Months Old
Milestones for 9–12 monthsPrepare with care
Only if cooked until firm all the way through.
The NHS advises cooking eggs until both the white and yolk are solid; in the UK, eggs with the British Lion mark may be served softer.
How to Cut
Egg yolks can be served well-cooked, either chopped into small soft pieces, mashed, or mixed into other foods such as avocado or porridge. Make sure the yolk is moist to prevent dryness, which could make swallowing difficult. Small bite-sized pieces or continued mashing is ideal, as your child is still developing chewing skills. Offer a portion of about 1–2 teaspoons (5–10 ml). Always ensure the texture is manageable, and supervise closely.
Serving Instructions
Serve 1–2 teaspoons (5–10 ml) of chopped or mashed, fully cooked egg yolk. Combine with vegetables, grains or mashed legumes for added nutrition. At this age, you can blend into moist foods or pair with finger foods if your child is practicing self-feeding. Aim for a mix of iron, complex carbs, and healthy fats at each meal. Watch for changes after introducing egg yolk, as egg is a common allergen.
How to Serve Egg Yolks to a 18+ Months Old
Milestones for 18–24 monthsPrepare with care
Only if cooked until firm all the way through.
The NHS advises cooking eggs until both the white and yolk are solid; in the UK, eggs with the British Lion mark may be served softer.
How to Cut
For toddlers 18 months and older, serve egg yolks well-cooked and in various textures: as part of an omelette, in crumbled form, or as small chunks. Moisten dry yolk with healthy spreads, or mix into other moist foods. At this age, your child can usually manage more complex textures, but portion size should remain moderate: 1 tablespoon (15 ml) per meal as part of a balanced plate. Continue to supervise and reinforce safe eating habits.
Serving Instructions
Offer up to 1 tablespoon (15 ml) of fully cooked egg yolk per meal, as part of a balanced plate with vegetables, grains and protein sources. Egg yolk can be served as part of an omelette, crumbled into salads, or mixed into spreads. At this age, children can handle a wider range of textures, but ensure the yolk is not too dry. Always supervise to encourage mindful chewing and prevent choking.
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Important Safety Disclaimer
Every child develops chewing and swallowing skills at their own pace. The preparation methods shown are general guidelines; you must always evaluate your individual child's ability before serving. By offering this food, you agree to the following:
- Choking & Preparation: All foods can pose a choking hazard. You are strictly responsible for modifying food sizes and textures to match your child's skills. Always physically inspect this food for hidden hazards (e.g., bones, pits, seeds, splinters, or tough skins) before serving.
- Food Handling: Ensure all ingredients are properly washed, stored, and cooked to safe internal temperatures to prevent foodborne illness. Never serve raw or undercooked meat, poultry, seafood, or eggs to an infant.
- Allergens: Introduce any new food one at a time. Observe your child closely for signs of an allergic reaction (hives, swelling, vomiting, or difficulty breathing) and seek emergency medical care immediately if symptoms occur.
- Strict Supervision: 100% active, arm's-length adult supervision is required at all times while your child is eating or interacting with food.
- Talk to your pediatrician: If your baby has known allergies, was born prematurely, or has feeding difficulties, check with your pediatrician before introducing new foods.
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Age and preparation guidance informed by the USDA Dietary Guidelines for Americans, the World Health Organization's complementary feeding guidelines, ESPGHAN's (European Society for Paediatric Gastroenterology, Hepatology and Nutrition) position paper on complementary feeding, and EFSA's (European Food Safety Authority) scientific opinion on the introduction of complementary feeding. This content is independently created by Dalo Baby for informational purposes only and does not imply endorsement by or affiliation with any of these organizations.
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