eggs.

Egg yolk is very valuable, because it contains iron. Approximately in the middle of the first year, children often need a lot of iron to produce red blood cells, because they grow quickly, and they lack the limited supply that they got at birth.(Milk practically does not contain iron, but in most other products it is small.) However, in almost all the porridges that feed the baby, iron is enough.)

You need to enter eggs with extreme caution, because they are the most common cause of allergy, especially in families,where the allergy is common. The most common form of allergy in children is eczema( diathesis), in which the skin, especially on the face and ears, becomes inflamed, reddens, covered with scales, which eventually become wet and tear. Eczema causes itching.

To reduce the risk of allergies from eggs, you need to take precautions. Up to a year you need to give only the yolk, because the iron is contained in the yolk, and the allergy most often causes protein. The yolk should be given a steep: the longer any product is brewed, the less often it causes trouble. Start with a quarter teaspoon and gradually increase the amount.

So, you cook the egg for 20 minutes, remove the yolk and crush it. Some children do not like the taste of boiled egg yolk. Try adding a little salt to taste or mix the yolk with the porridge or vegetables. If the child does not eat such porridge or vegetables, do not insist.

Yolk is usually given between the ages of 4 and 8 months, but some doctors prefer to wait up to seven or eight months, especially if the family has cases of allergy.

If you do not have the opportunity to consult a doctor, start giving the yolk from four months - provided there is no allergy in the family.

With soft-boiled eggs or with an omelette, you should wait for up to 9 months, because these dishes contain protein, and you should start gradually, as with any new food.

Eggs can be given for breakfast, lunch and dinner. If you add meat to the ration, give eggs for breakfast or for dinner.