Scrambled egg baby food

The Perfect Scrambled Eggs for Baby

By Min On March 14, 2022

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Here's how to make soft and fluffy scrambled eggs every time as well as fun variations to incorporate more variety into your child's diet!

When can babies eat eggs?

Eggs can be offered to babies as soon as they’re ready to start solids, usually around 6 months. It’s important to remember that your baby is unique and that rather than going by the calendar, you need to make sure your baby is DEVELOPMENTALLY ready to start solids.

If you’re unsure, be sure to grab my FREE handout!

Here's everything you need to know about introducing eggs to babies along with plenty of meal ideas and recipes!

Ingredients

Eggs - Any type of egg will work but pasture-raised ones are more delicious and nutritious and possess vibrant yolks.

Milk or yogurt - Adding a small amount of milk prevents the proteins in eggs from bonding too tightly together, resulting in creamier, softer, and fluffier eggs. Yogurt adds tanginess and extra creaminess.

Be sure to use Full-Fat to support their rapidly developing brain and central nervous system.

Butter or oil - You don’t need a ton but you need enough to coat the entire bottom of the pan. I am team butter all the way but feel free to use any oil of your choosing.

Step by Step Instructions

In a bowl, add the eggs and milk.
Using a whisk beat vigorously. The more you whip, the better.
Melt butter or oil in a nonstick skillet over medium heat. Make sure it coats the entire pan.
Add eggs. Allow the liquid egg to sit for 10 seconds or so.
Gently scrape across the bottom and around the edges, pulling towards the center of the pan. Try not to break the curds too much.
Remove from heat when the eggs are mostly set.

Tips for Success

I recommend adding 1 teaspoon of milk per 1 egg.
Ditch the fork and whisk the eggs REALLY well until uniform in appearance. This ensures that the egg yolks and whites mix together completely and adds air to the eggs, making them extra fluffy.
Use a smaller pan. If the pan is too large, the egg will spread and become too thin, making it harder to create fluffy curds. An 8 inch pan for 2-3 eggs is perfect! This is what I use and LOVE it!
Cook low and slow! Be sure to keep the heat at medium low to achieve those dreamy, rich and creamy curds. Otherwise, you'll end up with rubbery eggs.
Use a silicone spatula - will allow for easy swirling and sweeping the eggs as they cook. If you are using a nonstick pan, it won't damage the coating either.
Wait 10 seconds or so after adding the eggs to the pan to allow for the edges of the eggs to set slightly. This will help in developing those beautiful large soft curds.
Be sure to take carryover cooking into consideration. Take the pan off the heat before your eggs are finished cooking.
If the top of the eggs seem too runny, turn off the heat and cover the pan for a minute or so.

How to serve to Babies

For 6-8 month old babies, offer strips of scrambled eggs (kind of like omelette fingers) so they can grab with their palms.

Once their pincer grasp develops, usually around 8-9 months, you can offer bite-sized pieces.

How to Serve the Right Size and Texture for Babies

Fun Variations

You can certainly serve plain scrambled eggs or add in whatever ingredients you have on hand. This is a great way to incorporate variety and repurpose leftovers.

Simply add them to beaten eggs and cook.

Important Tip: Don't go overboard with the add-ins. Keep it simple and small in quantity. Otherwise, the eggs will get too wet and you'll run the risk of overcooking. 1 to 1 ½ tablespoons for 2 eggs are plenty.

Some examples:

Finely chopped vegetables - spinach, broccoli, carrots, tomatoes, etc.
Quinoa - such a brilliant way to prevent tiny grains from flying everywhere. If you've served it before, you know what I mean.
Yogurt

How to Cook Quinoa Perfectly!

A Real Life Example

Baby's Plate

This is an example of a 9+ month old plate. While you can cut food into bite sized pieces once the pincer grasp develops, I suggest continuing to offer larger pieces so they can practice taking bites from early on.

If you're looking for a non-toxic, suction plate, I can't recommend this plate enough.

Here's how to cook butternut squash!

Toddlers

When making for toddlers and older kids, you can break up the egg curds towards the end of cooking.

And for fussy eaters, too much food can be overwhelming. Start with less and offer more if your child asks for more.

Is your toddler becoming picky?

Arm yourself with these strategies that will transform your mealtimes!

YES, PLEASE!

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

More Egg Recipes to Try

Soft Scrambled Eggs for Baby

Here's how to make soft and fluffy scrambled eggs every time as well as fun variations to incorporate more variety into your child's diet!

5 from 7 votes

Print Pin

Cook Time: 3 minutes

Total Time: 3 minutes

Servings: 2

Author: Min | MJ and Hungryman

▢
Non-stick Pan

▢ 2 eggs
▢ 2 teaspoons full fat milk or yogurt
▢ butter or olive oil

In a bowl, add the eggs and milk. Using a whisk, beat vigorously until uniform in appearance. The more you whip, the better.
Melt butter/oil in a nonstick skillet over medium heat. Make sure it coats the entire pan.
Add eggs when the butter begins to bubble and foam or when oil starts to shimmer. Reduce heat to medium low.
Allow the liquid egg to sit for 10 seconds or so. Using a silicone spatula, gently and slowly scrape across the bottom and around the edges of the pan.
As the eggs cook, pull them towards the center of the pan. The surface should be slightly wet, not runny. Try not to break the curds. Remove from heat.
Break up the scramble to your baby's age-appropriate size.

Tips:

I recommend adding 1 teaspoon of milk per 1 egg.
Ditch the fork and whisk the eggs REALLY well until uniform in appearance.
Use a smaller pan. An 8 inch pan for 2-3 eggs is perfect!
Cook low and slow! Be sure to keep the heat at medium low to achieve those dreamy, rich and creamy curds. Otherwise, you'll end up with rubbery eggs.
Use a silicone spatula - will allow for easy swirling and sweeping the eggs as they cook. If you are using a nonstick pan, it won't damage the coating either.
Wait 10 seconds or so after adding the eggs to the pan to allow for the edges of the eggs to set slightly.
Be sure to take carryover cooking into consideration. Take the pan off the heat before your eggs are finished cooking.

Calories: 66kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g

Course Breakfast

Cuisine American

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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Easy Scrambled Eggs for Baby (6+ months)

by Michele Olivier on January 14, 2021 (updated May 23, 2022)

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5 stars (5 ratings)

These Easy Scrambled Eggs are the perfect finger-food for baby – soft, fluffy and delicious! Made with protein-rich eggs and a dollop of yogurt for a fun twist. Great for 6+ months.

Scrambled Eggs for Baby

Need an easy, quick and super healthy meal for baby? 😃 Then this simple scrambled egg recipe if for you!

These fluffy scrambled eggs are great served for breakfast, lunch or even dinner. And trust me, you will want to double this recipe so you can have a hot meal as well.

Scrambled eggs are surprisingly a great finger food option for baby 👶, and this recipe doesn’t disappoint – soft so there isn’t a choking concern, firm enough so baby can hold onto them in their pincher or palmer grasp, and flexible enough that you can serve them plain or with a fun add-in.

Scrambled Eggs for Baby Video

Watch this video to see step-by-step instructions on how to make these easy scrambled eggs for your baby!

Reasons to Love these Scrambled Eggs

great for baby, toddler and you
fluffy and soft
easy and quick to make
great source of protein
perfect for baby-led weaning
serve for breakfast, lunch or a quick dinner

Ingredients

Eggs: an easy and budget-friendly source of protein for baby. For this recipe, we are going to use 2 eggs, but you can easily flex this recipe up to make more servings.
Yogurt: this may be a controversial ingredient, but it is the key ingredient in getting super fluffy eggs that are soft yet firm enough for baby to be able to feed themselves. You can also sub in goat cheese or cream cheese if you want to get super fancy.

Step-by-Step Instructions

Whisk: In a small bowl, add in the eggs and yogurt. Going in only one direction, whisk the mixture with a fork or small whisk.
Add Eggs: Heat a medium skillet over medium-low heat. Add in butter and let it melt. When the butter is bubbling, add in the whisked eggs.
Cook: Let eggs cook for 15 seconds, then using a spatula or wooden spoon, gently fold the eggs from the outside of the skillet towards the middle. The uncooked eggs will go where the spatula was and the cooked eggs will go towards the center. Continue with this motion until most of the eggs are in the middle. Gently fold the pile over itself until you have soft yet firm eggs. You want the eggs firm enough to be able to be picked up by your baby.
Serve: Let cool for a few minutes and then place a few chunks of scrambled egg on a plate or highchair tray for baby. If serving to a toddler you can add a small pinch of salt and pepper before serving.

Fun Add-Ins

These scrambled eggs are amazing as is, but you can also have fun with these suggested add-ins:

chopped spinach
sprinkle of your favorite cheese
chopped red peppers
diced mushrooms
pinch of spice – nutmeg, curry, garam masala, paprika or turmeric

Nutrition of Eggs for Baby

High in Omega-3 fatty acids which help keep baby’s heart healthy and strong.
Great source of carotenoids to help benefit eye health.
Eggs have an important micronutrient, choline, which is beneficial to brain and liver function.

When to Introduce Eggs to Baby

Providing that there is no egg allergies in the immediate family, you can introduce the entire egg (yolk and egg white) to baby at 6 months. If you have any allergy concerns, make sure to talk with your pediatrician before introducing them to baby.

More Breakfast Ideas for Baby

3-Ingredient Banana Pancakes for Baby (6+ Months)
Broccoli Egg Cups for Baby + Toddler
Cheesy Egg Roll-Ups (for baby, toddler + kids)
6 Baby-Led Weaning Breakfast Ideas

Tools Needed

mixing bowls
skillet
bear plate
white baby fork

2 large eggs
2 tsp plain Greek yogurt, 2% or whole
salt and pepper, to taste (for toddlers only)
1-2 tsp butter or cooking spray

Add: In a small bowl, add in the eggs and yogurt.
Whisk: Going in only one direction, whisk the mixture with a fork.
Melt: Heat a medium skillet over medium-low heat. Add in butter and let it melt. When it is bubbling, add in the whisked eggs.
Cook: Let eggs cook for 15 seconds, then using a spatula or wooden spoon, gently fold the eggs from the outside of the skillet towards the middle. The uncooked eggs will go where the spatula was and the cooked eggs will go towards the center. Continue with this motion until most of the eggs are in the middle. Gently fold the pile over itself until you have soft yet firm eggs. You want the eggs firm enough to be able to be picked up by your baby.
Serve: Let cool for a few minutes and then place a few chunks of scrambled egg on a plate or highchair tray for baby. If serving to a toddler you can add a small pinch of salt and pepper before serving.

Age: 6+ months

Yield: 2 small servings

Storage: any leftovers can be stored in an air-tight container in the fridge for up to 3 days.

Note on Yogurt: you can also use cream cheese or goat cheese in place of the yogurt.

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

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Fried eggs. Baby food. Rules, tips, recipes

WikiReading

Baby food. Rules, tips, recipes
Lagutina Tatyana Vladimirovna

Contents

Fried eggs

Egg - 1 pc.

Butter - 1 tsp.

Salt solution - 0.25 tsp.

Gently pour the egg into the hot frying pan with melted butter, drizzle with the salt solution and bake in the preheated oven.

This text is an introductory fragment.

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Fried eggs

Fried egg Cooking time: 5-7 minutes Servings: 3 Ingredients: 6 eggs, 1 tbsp. a spoonful of butter, 2-3 slices of lard, salt to taste. Method of preparation Lubricate the frying pan with vegetable oil, heat and melt the lard on it. Raw eggs

Natural fried eggs

Natural fried eggs 2 eggs, 10 g melted butter, pepper and salt to taste. Heat the oil in a pan, release the eggs, trying not to break the shell of the yolks, salt, keep the pan on fire for 1-2 minutes, and then put in the oven for 3-4 minutes . As soon as

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Fried eggs with sour cream 4 eggs, 15 g butter, 50 g sour cream, salt. Melt the butter in a frying pan, release the eggs and fry them until half cooked. Then pour sour cream, salt and bring the fried eggs to readiness in the fryer

Fried eggs

Fried egg In fact, not everyone knows how to cook fried eggs, because the most difficult thing is to cook it correctly. The protein should be solid, and the yolk liquid, and not only in a pan, but also on a plate. Therefore, we advise you to first master the preparation of classic fried eggs.

589. SCRIED EGGS

589. SCRIED EGG For 1 person - 2-3 eggs, 20 g of oil, salt. Heat the oil in a pan and release the eggs. Fry for 2-3 minutes until the protein curdles and turns milky white. Then carefully place each egg individually on a heated plate, pour over the same oil, in

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Fried egg Egg - 1 pc.

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Romanian fried eggs 4 eggs, 50 g butter, 1 tbsp. a spoonful of chopped parsley. Break the eggs into a frying pan with butter and fry until cooked. When serving, sprinkle with chopped parsley. Cooking time -

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Tbilisi scrambled eggs | Recipe Globus Gourmet

All
Globe Gourmet
Right to eat
The right to eat and sing

Composition:

Bulgarian pepper - 1 pc.
Onion - 1 onion.
Tomato - 2 pcs.
Egg - 4 pcs.
Greens - to taste
Salt - to taste
Sugar - to taste

Issue No. 3 of the "Right to Eat and Sing" program of October 13, 2013.

Perhaps there is hardly a person who could not cook this dish, regardless of age and degree of culinary skill. It is unlikely that there will be a dish that can be prepared just as easily, regardless of what is on the shelves of the refrigerator. It is important that the most important ingredient is on hand - eggs.

We are talking, of course, about scrambled eggs - the simplest and most versatile dish. There are countless options for its preparation: fried eggs or scrambled eggs, scrambled eggs on a tortilla, in bread or bell peppers, in a frying pan or in the oven, with vegetables, mushrooms, meat or bacon. For breakfast, lunch and even dinner. For every taste and color.

Today we will cook Tbilisi scrambled eggs.

Finely chop the red bell pepper and onion and fry in a pan. Fried eggs will be tastier if cooked with a mixture of butter and sunflower oils. Simmer the vegetables until the onion has a light golden hue, and add the peeled, finely chopped tomatoes. Stir and cover the pan with a lid so that the tomatoes give juice. Make sure that the juice does not completely boil away. In parallel with this, beat the eggs until foamy, manually or with a blender. Now pour the egg mixture into the pan and stir until the scrambled eggs are ready. Turn off the heat, cover the pan with a lid and chop the greens, any you like: cilantro, basil, dill, parsley. Add greens to the finished scrambled eggs, mix and invite guests to the table!

Bon appetit!