Eggs are affordable and nutritious. They can easily replace meat in a meal. They are an excellent source of protein and contain many nutrients, including several vitamins, minerals, and antioxidants. However, they should be avoided in the diet of children under five.
Although eggs are among the foods that children love to eat, it is still recommended to avoid them in their nutrition. The reason is that there is a risk of bacterial contamination, including salmonella. Indeed, the immune system of young children is not yet fully developed, making them more vulnerable to foodborne infections.
Raw or undercooked eggs can contain harmful bacteria, which can lead to serious symptoms such as diarrhea, vomiting, and fever in young children. Thoroughly cooking eggs to at least 74 °C is crucial to minimize these risks.
Santé Publique France, on its Manger Bouger platform, even recommends not giving dishes with raw eggs to children under the age of three. However, many countries advise against them until the age of five.
