An average of two percent of the population under age five develops an egg allergy. However, most children outgrow their egg allergy by late childhood.

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Despite the allergenicity of foods such as eggs, experts do not encourage avoiding these foods when introducing solids to infants. According to the 2016 National Academies of Science, Engineering, & Medicine food allergy report, there may be “benefits of introducing allergenic foods in the first year of life to infants when a child is developmentally ready: around 6 months of age, and not before 4 months.” This is based on studies showing a possible decrease in the development of food allergies when food allergens are introduced at 4 to 6 months of age. This advice is consistent with recommendations from the American Academy of Pediatrics.

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Additional information on all food allergies and their symptoms is available at FARE-Food Allergy Research & Education and the National Institute of Allergy and Infectious Diseases.