Introducing eggs

This valuable food carries a high risk of allergy, so you should start with a small amount of egg yolk first. Start with half yolk first and give it in cooked form and not as raw in the soup or puree. Whole egg preferably should be started from 1 year of age.  You can give whole egg once or twice a week, always cooked, because heat reduces the risk of allergies while facilitating digestion.
 Benefits:
- Rich in proteins of High Biological value, body is able to utilize Egg protein better than the ones obtained from milk or meat.
-Regarding the fat intake, the white is substantially free of them, Yolk is rich in Cholesterol and Phospholipid called Choline. Cholesterol is important in the formation of certain hormones and other important components, while Choline is great brainy fat helping in brain development.

-Regarding the vitamins, it contains high content of vitamin A and vitamin B complex, which ensures healthy skin, healthy vision & healthy immune system.
-It also provides plenty of minerals, especially iron, calcium, phosphorus, magnesium and potassium.
Today, chickens produce eggs with less cholesterol, thanks to modern breeding techniques, the balanced feed composition and selection of the best races.