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Yes, you’re right, a baby isn’t supposed to have egg whites until they’re a year old due to potential allergies, but egg yolks are a great source of nutrition for your baby! They have omega-3 fatty acids, helping your child’s brain development, as well as a good amount of iron. Some claim it is one of the best foods you can give your child. I gave my daughter an egg yolk every other day from when she was about 7 months old. When she was about 13 months old, I started giving her whole eggs every other day. I will give directions for making just egg yolks to freeze as well as whole eggs to freeze. Of course if you want to make the eggs fresh every morning, that is fine. I just don’t have the time to do that so making it in bulk and freezing is the best option for me. It took me a bit of time to perfect freezing eggs, which is why I want to share this with you.
Start by separating the eggs. There are plenty of things you can use the egg whites for, including meringues, since you won’t be using them for your baby. Try to be sure not to break the yolks because they are much more difficult to cook when broken. Put the yolks in the bottom of a medium-sized pot so that each egg has its own space on the bottom. Once all the eggs are separated, put water into the pot, again being careful not to break the yolks. You need the water to cover the eggs by an inch or so. Put it on the stove with the lid on and bring to a low boil. Simmer for about 10-15 minutes until the yolks have become a light yellow and are firm. You should be able to poke them and they bounce back.
If you break a yolk, put it in a separate pot. For any broken yolks, just put an inch or so of water in the pot. These will take less time to cook since they are not a thick ball like the yolks.
Put the cooked eggs into a food processor and chop them up. You can put them into ice cube trays as is, but they don’t stick together well at all. I ended up having to put them in individual bags to know how much to give her in a day. To make things easier, to store and for her to eat, I add a little bit of the water I cooked the eggs in. It eventually forms a paste. If I cook a dozen eggs, I split the paste into 12 cubes. I still know she is getting one whole egg yolk every time I feed her a cube. After they are frozen you can put them into freezer bags.
When your child’s doctor says it is okay, usually at a year, you can start giving your child a whole egg instead of just the yolk. It allows you to give them more food and you aren’t potentially wasting the whites. You can pretty much scramble them like you would an egg for yourself, except don’t put milk in it if you’re freezing them. I would scramble the egg and then pour it into a skillet over medium to medium-hot stove. If you leave the eggs for 2-3 minutes, it will start to curl up a bit on the edge and be able to be flipped in one piece. It will be golden brown in parts on the bottom. At this point, it is mostly cooked through, and you just need it to be on the other side for about 30 seconds. Put it on a plate to cool a bit while the next one is cooking. Put it in a plastic baggie (you can use the pleated kind since they’re so much cheaper) and then when they’re cool, put all the individually wrapped eggs in a freezer bag. You can then just pull out a baggie and they easily defrost in the refrigerator overnight or in the microwave on defrost.