How do I introduce egg to reduce allergy risk?

What the evidence says

The Canadian Paediatric Society recommends introducing well-cooked egg to babies at around 6 months of age, but not before 4 months, once your baby is developmentally ready for solids. This applies to all infants, and is especially encouraged for babies at higher risk of allergy (a parent or sibling with an allergic condition, or the baby already has eczema). Use cooked forms only, such as hard-boiled, scrambled, or well-baked into other foods, since raw or lightly cooked egg is more likely to trigger a reaction.

HealthLink BC suggests starting with a small amount and watching for about 10 to 15 minutes for any signs of reaction before offering more. Once your baby has eaten egg without a problem, keep serving it regularly, ideally a few times a week, since stopping and starting again seems to raise the risk of developing an allergy rather than protecting against it. The supporting evidence comes from several randomized trials in infants, including a Japanese trial showing a large drop in egg allergy rates with early, regular egg intake, and a UK trial that found benefit for egg (though not overall for all six foods tested) when introduction started at 3 months versus 6 months.

Results have not been perfectly consistent across every trial, which is why guidelines describe the evidence as moderate rather than definitive, but the overall direction consistently favours earlier introduction over delay.