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!
- 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.
- 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