This post may contain affiliate links. Please see our disclosure policy for more details.
These scrambled eggs for baby are soft, fluffy, and easy to make in just 3 minutes. With a few simple ingredients and a little help from the right cooking technique, you can serve tender scrambled eggs to your baby starting around 6 months.
Recipe at a Glance
- Soft and fluffy: A little milk or yogurt helps create tender, creamy curds.
- Ready in 3 minutes: An easy breakfast for busy mornings.
- Made with 3 simple ingredients: Eggs, milk or yogurt, and butter or oil.
- Baby-friendly: Learn how to adjust the shape and texture for your baby’s feeding skills.
- Easy to customize: Add finely chopped, cooked vegetables or a little quinoa for variety.
Table of Contents
- Recipe at a Glance
- When Can Babies Eat Eggs?
- Key Ingredients
- Step by Step Instructions
- Expert Tips
- Key Benefits of Eggs for Babies
- How to serve Eggs to Babies
- Fun Variations
- A Real Life Example
- Is your toddler becoming picky?
- Frequently Asked Questions
- More Egg Recipes to Try
- Soft Scrambled Eggs for Baby Recipe
When Can Babies Eat Eggs?
Babies can eat eggs as soon as they’re developmentally ready to start solids, usually around 6 months. Rather than going by age alone, look for signs of readiness, such as being able to sit upright with good head and neck control.
Not sure if your baby is ready? Grab my free handout to learn what to look for.
For more guidance, check out my complete guide to introducing eggs to babies, including how to serve them and plenty of meal ideas!
Key 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.
Expert Tips
- Add milk for softer eggs: I recommend adding 1 teaspoon of milk per egg to help keep the scrambled eggs soft and tender. You can also use plain yogurt for a creamier texture.
- Whisk really well: Whisk the eggs until the yolks and whites are fully combined and uniform in color. This incorporates air into the mixture, helping make the scrambled eggs extra fluffy.
- Use a small skillet: An 8-inch skillet works well for 2 to 3 eggs.
- Cook over medium-low heat: Gentle heat helps prevent dry, rubbery eggs.
- Let the edges set: After pouring the eggs into the pan, wait about 10 seconds for the edges to begin setting before gently stirring. This helps create those beautiful, soft curds.
- Use a silicone spatula: Slowly sweep the eggs toward the center to develop soft curds.
Key Benefits of Eggs for Babies
Eggs are a nutrient-rich food for babies, providing several nutrients that support healthy growth and development.
- Protein: Supports growth and helps build and repair body tissues.
- Choline: Plays an important role in brain development and nervous system function.
- Vitamin B12: Supports healthy red blood cell formation and nervous system function.
- Vitamin D: Helps the body absorb calcium and supports bone health.
Eggs are nutritious, but they aren’t a significant source of iron. Be sure to offer a variety of iron-rich foods, too! Check out my guide to iron-rich foods for babies for ideas on what to serve.
How to serve Eggs to Babies
6–8 months: Offer a soft, appropriately sized strip or larger portion that the baby can grasp.
Around 8–9 months and beyond: As the baby’s pincer grasp develops, offer small, soft pieces as appropriate for their feeding skills.
Toddlers: Break the eggs into smaller curds if preferred.
Babies don’t need teeth to eat appropriately prepared soft foods. Always supervise meals and have babies seated upright.
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 1/2 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. Here’s how to cook quinoa for babies.
- Yogurt – Stir in a little plain yogurt for a creamier texture. If you’re wondering which yogurt to choose, check out my guide to the best yogurt for babies.
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!
Frequently Asked Questions
Let the scrambled eggs cool, then transfer them to an airtight container and refrigerate within 2 hours of cooking. Use within 3–4 days, or sooner if you prefer the best texture.
You can freeze cooked scrambled eggs in an airtight, freezer-safe container, but the texture may become rubbery or watery after thawing. For the softest results, I recommend making them fresh when possible.
Cook the eggs until fully set but still soft and moist. Offer a soft strip or larger portion your baby can grasp, depending on their feeding skills. Always supervise your baby while eating.
Yes! Eggs provide protein, choline, vitamin B12, and other nutrients that support growth and development. Serve them alongside a variety of other foods, including iron-rich options.
Yes. Babies can eat appropriately prepared soft foods before their first teeth appear. Focus on a soft texture and an age-appropriate shape rather than whether your baby has teeth.
Yes. You can mix a small amount of pasteurized, lower-sodium cheese into the eggs. Finely grated cheese melts easily and adds flavor. Avoid unpasteurized cheeses and keep added salt to a minimum.
Absolutely! Milk is optional. You can whisk the eggs on their own and cook them gently over medium-low heat for soft, tender curds.
More Egg Recipes to Try
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!
Soft Scrambled Eggs for Baby
Want to remove ads? Join the Kidfriendly Meals Club >>
Equipment
Ingredients
- 2 eggs
- 2 teaspoons full fat milk or yogurt
- butter or olive oil
Instructions
- 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.
Notes
- 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.
