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.
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.
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.