When Can Babies Start Eating Egg Custard?

Generally, babies can eat egg custard after 8 months of age. If eaten too early, it may be difficult for babies to digest. Moreover, egg whites should not be added at this time because egg yolk is the most easily digestible and nutrient-rich food, while egg whites are more difficult to digest than egg yolks. If babies are given egg custard with egg whites, it may easily cause indigestion. When starting to feed babies egg custard, no salt is needed. After the baby turns one year old, a small amount of salt can be added, but not too much. A small amount of sesame oil or maize oil can be added when the egg custard is ready, and some vinegar can also be added when eating to change the flavor.

1. Brain development and intelligence enhancement: Lecithin, triglycerides, cholesterol, and lutein in egg yolk play a significant role in nervous system and physical development. After being digested by the body, lecithin can release choline, which can improve memory across all age groups.

2. Liver protection: The protein in eggs has a repairing effect on liver tissue damage. Lecithin in egg yolk can promote the regeneration of liver cells, increase plasma protein levels in the body, and enhance metabolic and immune functions.

3. Cancer prevention: Eggs contain a high amount of vitamin B2, which can decompose and oxidize carcinogenic substances in the body. Trace elements in eggs, such as selenium and zinc, also have anticancer effects. According to an analysis of cancer death rates worldwide, it has been found that cancer death rates are inversely proportional to selenium intake.

4. Anti-aging: Eggs contain almost all the nutrients needed by the human body. One of the secrets of longevity shared by many elderly people is to eat an egg every day. Many traditional Chinese health-preserving food recipes also involve eggs, such as stewed eggs with Polygonum multiflorum, eggs cooked with pig brains, and egg porridge. When eggs are processed into salted eggs, their calcium content will increase significantly, from 55 mg per 100 grams to 520 mg, which is approximately 10 times that of fresh eggs. This is particularly suitable for people who want to supplement calcium.

5. Prevention and treatment of atherosclerosis: American nutritionists and medical workers have used eggs to prevent and treat atherosclerosis, achieving surprising results. They extracted lecithin from eggs, walnuts, and pig livers and gave 4-6 tablespoons of it daily to patients with cardiovascular disease. After three months, the patients' serum cholesterol levels decreased significantly, achieving satisfactory results.