Cupids Health

Baby Scrambled Eggs – Healthy Little Foodies


This recipe for baby scrambled eggs could not be easier. Follow the tips to make soft and fluffy eggs, that the whole family will love.

Top Down View of Scrambled Eggs on Baby Plate with Toast Finger, Cucumber and Banana

5 Reasons to Make These Eggs…

  1. NUTRITIOUS – Eggs are a good source of key nutrients that babies need, including iron, folate, omega 3 fatty acids, and protein.
  2. EASY – 5 mins and you have breakfast, lunch or an easy dinner ready. Not just for babies, perfect for the whole family.
  3. ADAPTABLE – Make them plain or add some herbs, spices or/and veggies to boost flavour and nutrition.
  4. SOFT AND FLUFFY – Fully cooked for baby but not dried up and brown.
  5. EASY TO PICK UP – For baby-led weaning but equally good for spoon-feeding.

Ingredient Information

Flat lay of Ingredients for Scrambled Eggs
  • Eggs – the fresher the better.
  • Milk – makes the eggs moist and creamy. Use 1/2 tablespoon per egg – add too much and they will be too runny. You can use breast, formula or cows milk.
  • Butter – for greasing the skillet and added flavour. If your baby/toddler has a dairy intolerance then you can replace it with olive oil.

Process Steps and Cooking Tips

Collage of 5 Images Showing the Process Steps for Making Scrambled Eggs
  1. Whisk the eggs and the milk together.
  2. Melt butter in a small non-stick pan or well-seasoned skillet over low heat.
  3. Add egg mixture and allow eggs to cook for around 10 seconds.
  4. Slowly run a silicone spatula/spoon back and forth and around the edges of the pan. Doing this pushes the cooked egg off the base and lets the raw egg spread out into the pan to cook.
  5. Cook until you have a pile of soft, scrambled egg curds and no raw egg leaking on the edges of the pile. Take it off the stove as soon as it is cooked, leave for a few seconds and then give a final stir before serving.
  • TOP TIP 1: Use Low Heat — You want to make sure your eggs are fully cooked but that doesn’t mean they need to be dry. The trick to making the eggs soft and fluffy is to use low (or medium/low depending on the stovetop) heat. Cooking them low and slow will achieve perfect scrambled eggs for babies every time.
  • TOP TIP 2: Be gentle – Use gentle strokes to create soft scrambled eggs, going too fast / hard will result in chopped up, dry scrambled eggs.
  • TOP TIP 3: Use the right skillet – As this recipe is only for 2 eggs, you should use a smaller skillet (around 20cm/8″ or less) Non-stick or well-seasoned cast-iron skillet works best – eggs love to stick!

Add-In Suggestions

Scrambled eggs are great plain but don’t be afraid to liven up the eggs – adding herbs and spices to baby food is a great way to expand your baby’s palate. Why not try adding…

  • Finely chopped fresh herbs such as basil, chives, cilantro (coriander) dill, parsley, thyme or oregano.
  • A pinch of cumin, garam masala, turmeric or curry powder.
  • A little grated cheese (add at the end of cooking, just before taking it off the heat)
  • Cooked and finely chopped veggies such as pepper (capsicum), mushrooms, leek, tomato.

Storage Instructions

Scrambled eggs are best eaten straight away and as they are so quick and easy to make, it is best to make when needed. If you do have leftovers, pop them in an airtight container and refrigerate for up to a day.

Frequently Asked Questions

When can babies eat scrambled eggs?

You can introduce scrambled eggs from 6 months of age. Experts no longer recommend delaying the introduction of eggs. In fact, introducing eggs early can actually help to lower your baby’s chance of developing an egg allergy (1).

Are eggs safe for babies?

Egg allergies are one of the most common allergies in children so care should be taken when introducing eggs to babies. Start with small quantities and offer during the day rather than at night so that you can watch your baby and respond if they have an allergic reaction. (1)

Are eggs good for babies?

Yes! Eggs are a wonderful first food for babies. They are a good source of key nutrients that babies need, including iron, folate, omega 3 fatty acids, and protein

Top Down of Toddler Bunny Plate with Scrambled Egg, Toast, Cucumber Sticks and Banana

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Top Down View of Scrambled Eggs on Baby Plate with Toast Finger, Cucumber and Banana

Baby Scrambled Eggs

This recipe for baby scrambled eggs could not be easier. Soft, fluffy eggs that the whole family will love.

Instructions

  • Whisk the egg and milk together in a small bowl

  • Melt butter in a small frying pan over medium heat. Reduce to low, add the egg mixture and stir until egg sets.

Recipe Notes

  • Milk: Can use breast milk, formula or cows milk.
  • Butter: Can be substituted with olive oil. 

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition Facts

Baby Scrambled Eggs

Amount Per Serving

Calories 78
Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g10%

Trans Fat 1g

Cholesterol 168mg56%

Sodium 76mg3%

Potassium 71mg2%

Carbohydrates 1g0%

Sugar 1g1%

Protein 6g12%

Vitamin A 287IU6%

Calcium 33mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

References

  1. ASCIA Introducing Foods and Allergy Prevention, https://www.allergy.org.au/patients/fast-facts/introducing-foods-and-allergy-prevention, Last accessed March 2021





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