In order to make clear how one's taste is formed in the initial stage of one's life cycle and the factors involved in this process, we studied the correlations between taste and nursing and weaning. (1) We consider the following items to be closely connected to nursing and weaning: how babies are given milk, how much milk they receive, the method of feeding (i.e., hand held or lying in the crib), the kind of foods used in the weaning process, the starting period of rice gruel, how the weaning food is prepared, the materials frequently used for the weaning food, and the kind of egg-cooking most often employed in the weaning period. We examined the interrelations of these items and found that all of them are factors related to children's taste. (2) The children's request for eggs and their frequency of eating them depend upon their nursing and weaning condition. (3) When we consider the mother's taste and its influence on the kind of weaning food she gives her baby, we learn that some foods are frequently used and others are not. As for eggs, however, they seem to be generally used, irrespective of the mother's taste. (4) It was found that a high percentage of children who were frequently given eggs during their weaning period show a preference for eggs later on. From the above facts, we conclude that the eating experience during the nursing and weaning periods has much to do with the formation of children's taste in later life.