Hard-boiled egg wedges

A long wedge firm enough to hold and soft enough to squash with gums, with no rubbery, hardened white.

Give one wedge at a time, long enough that a bit sticks out of your baby's fist. If the yolk seems dry, moisten the wedge with a little water.

Both the white and the yolk must be solid; lightly cooked egg is never served. It is not cut into round slices but lengthways into four. No fragment of shell may remain.

Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.

Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Your baby may not have teeth yet, so every piece must be soft enough to squash with gums. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.