Egg-travaganza

A couple of weeks ago, Isla turned nine months old and with that milestone, reached a whole new level of food introduction. In addition to her diet of fruit and vegetables, it was time for Isla to be introduced to something entirely different: egg yolks.

Nutritional experts vary on when the best time is to introduce babies to egg yolks. Some say as early as four months while others advise to wait until nine months. Regardless of when they’re introduced, egg yolks are rich in choline, cholesterol and other brain-nourishing substances, offering optimal nutrition to growing babies. According to the Weston A. Price Foundation:

“Cholesterol is vital for the insulation of the nerves in the brain and the entire central nervous system. It helps with fat digestion by increasing the formation of bile acids and is necessary for the production of many hormones. Since the brain is so dependent on cholesterol, it is especially vital during this time when brain growth is in hyper-speed. Choline is another critical nutrient for brain development.

The traditional practice of feeding egg yolks early is confirmed by current research. A study published in the June 2002 issue of the American Journal of Clinical Nutrition compared the nutritional effects of feeding weaning infants 6-12 months of age regular egg yolks, enriched egg yolks, and an otherwise normal diet. The researchers found that both breastfed and formula-fed infants who consumed the egg yolks had improved iron levels when compared with the infants who did not. In addition, those infants who got the egg yolks enriched with extra fatty acids had 30% to 40% greater DHA levels than those fed regular egg yolks. No significant effect on blood cholesterol levels was seen.

The best choice for baby is yolks from pasture-fed hens raised on flax meal, fish meal, or insects since they will contain higher levels of DHA. Why just the yolk? The white is the portion that most often causes allergic reactions, so wait to give egg whites until after your child turns one.”

I opted to hard boil the organic, free-range egg (produced by chickens fed an all-vegetarian diet), carefully removing the yolk from the white. I even went as far as to rinse the egg yolk to ensure no traces of white remained. Then I mashed the yolk and mixed it with one of Isla’s favourite foods – pureed butternut squash. Once the egg yolk was camouflaged, not only in colour but also in texture and taste, it was no problem ensuring Isla ingested her share of nutrient-rich goodness.