Perfect Toddler Egg
Unlike me, my husband loves eggs. If I didn’t have such a strong aversion to them, I am pretty sure he would eat them every day. So, it didn’t surprise me when he couldn’t wait to feed our little one some eggs for breakfast, which was just fine by me since as you have probably guessed I do most of the cooking in our house.
So one day, he got to work on making the perfect toddler eggs. The first batch were way too thin and the babes couldn’t get them on her fork or pick them up with her tiny fingers. The second, third and maybe even fourth batch were not much better.
But he kept trying.
He wasn’t going to give up. He was a man on a mission.
Finally, he got them perfect! A medium fried egg with a broken yolk that would flatten out to make a thick egg that had a perfect thickness so the little one could hold it in her hands or pick up with a fork if we were lucky. Made in a flash so they are a perfect balance of soft but firm and never rubbery. They are just right.
The secret trick is doing nothing. Just wait for the egg to do all the magic. Oh, if life was only this easy.
Since eggs are a great source of high-quality protein, amino acids, vitamins and minerals we are happy that our little one gobbles them up.
It is also wonderful to have one item that my amazing husband is all in charge of.
Perfect Toddler Egg + Black Pepper
1 Organic Egg
1-2 tsp butter, olive oil or coconut oil [we use organic butter]
Pinch of Black Pepper
Heat skillet over medium heat until well heated. Crack egg on side of pan, pouring contents into pan. Quickly break yoke with edge of spatula. Sprinkle with pepper. The key is not to move the pan around while the egg is cooking. You want the egg to be somewhat thick.
When just firm, at about 35-45 seconds, flip over. Let cook for 45-60 seconds more or until just firm. You don’t want to over cook the eggs.
Let cool slightly, cut into toddler size stripes and enjoy.
Get the recipe: Perfect Toddler Egg
- 1 egg
- 1-2 tsp butter, olive oil or coconut oil
- pinch black pepper
- Heat a non-stick skillet over medium heat until well heated. Crack an egg on side of the pan, pouring contents into the pan. Quickly break yoke with the edge of a spatula. Sprinkle with pepper. The key is not to move the pan around while the egg is cooking. You want the egg to be somewhat thick.
- When just firm, at about 35-45 seconds, flip over. Let cook for 45-60 seconds more or until just firm. You don’t want to over cook the eggs.
- Let cool slightly, cut into toddler size strips and enjoy.