Yolks are fine from 6 months, but some recommend holding off on the whites until a year old because most egg allergies are from the whites of the eggs. If your child has already had whole egg products and had no reaction, then your child can have them now.

I personally started using whole eggs around 10 months. She had no food allergies to anything that far (and still has none), nor was there a history of any food allergies on either side of the family, so I let her have them a little earlier.

If your child has any food allergies, or a allergies in her family, then I’d hold off until a year for the whites.

As for runny eggs to dip toast in…read this:

Eating raw or undercooked eggs is an invitation for foodborne illness. The same is true for lightly cooked eggs and egg dishes, according to LSU AgCenter nutritionist Dr. Beth Reames.

“It is important for the cooking temperature to reach 160 F to kill bacteria, including salmonella,” Reames explains, adding, “Egg mixtures are safe if they reach that temperature. Heat gently and use a food thermometer.”

And from CNN:

So you order your eggs sunny-side up? Like to sop up the runny yolk with a nice thick piece of toast?

Stop right there.

“You just need to cook your eggs thoroughly — no sunny side up, no over easy,” said Dr. Jane Henney, FDA Commissioner. “This is a case when it’s better to be safe than sorry.”

Because high temperatures kill salmonella bacteria, the Food and Drug Administration has recently ordered instructions on cartons of eggs telling consumers to cook them “until yolks are firm.”

If you were to ingest salmonella, you’d probably get sick and be miserable for a few days, but would recover. Babies are at much more of a risk of death from it than adults.