These Easy Scrambled Eggs are soft, fluffy, and perfect for little hands to grab – making them an ideal finger food for babies. A small dollop of yogurt gives them extra lift and creaminess without overpowering the flavor. Great for babies 6 months and up, baby-led weaning, and hungry toddlers alike.

Teal plate on purple napkin with easy scrambled eggs, avocado and chopped strawberries, all setting on a white kitchen counter.
Just look at that fluff! My toddlers demand chopped strawberries and avocado with their eggs, and *sometimes* they let me add in a pinch of chopped spinach.
5 stars (4 ratings)
“I just made these and they are great my kids loved it. It was really very good! I Will definitely make it again” -Albertina
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I’m honestly not sure I would have survived the toddler years without this scrambled egg recipe. All dramatics aside, it saved me more times than I can count – on mornings when my toddler was about ten seconds away from a full-blown hangry meltdown, on days fueled by three hours of sleep thanks to teething, or when my toddler suddenly decided she no longer liked the grilled cheese she had specifically requested for lunch (classic toddler move).

Sure, most of us can whip up scrambled eggs in a pinch. But what makes these scrambled eggs extra special—aka the fluffiest of fluffy—is one simple trick: a small dollop of yogurt whisked right into the eggs. It adds just enough lift and creaminess without changing the flavor, making them soft, tender, and totally kid-approved.

Scrambled eggs are also a surprisingly great finger food for babies, and this recipe delivers. They’re soft enough for babies without any teeth, yet firm enough for little hands to grab using a palmar or pincer grasp, and versatile enough to serve plain or with fun add-ins as your baby grows.

#IMHO: I’ve tried adding crème fraîche, sour cream, and even cream cheese to scrambled eggs, and while they all work, yogurt wins every time. I always have it on hand, and it adds fluff and creaminess without overpowering the flavor (which is key when you’re feeding little ones).

Scrambled Eggs for Baby Video

Let’s Get Cooking

Whisked eggs and yogurt.
In a small bowl, add in the eggs and yogurt. Going in only one direction, whisk the mixture with a fork or small whisk.
eggs in a white pan.
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.
Adult hand making scrambled eggs.
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. Continue with this motion until most of the eggs are in the middle.
While pan with cooked scrambled eggs in it.
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.
Teal plate with breakfast for baby - scrambled eggs, avocado and chopped strawberries.
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.
Teal plate with breakfast for baby - scrambled eggs, avocado and chopped strawberries.

Get the recipe: Fluffy 5-Minute Scrambled Eggs for Baby & Toddlers

5 stars (4 ratings)
These Easy Scrambled Eggs are soft, fluffy, and perfect for little hands to grab—making them an ideal finger food for babies. A small dollop of yogurt gives them extra lift and creaminess without overpowering the flavor. Great for babies 6 months and up, baby-led weaning, and hungry toddlers alike.
Yield: 2 small servings
Prep: 3 minutes
Cook: 5 minutes
Total: 10 minutes
Author: Michele Olivier
Course: baby food, Baby Led Weaning, Breakfast
Cuisine: American
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Ingredients 

  • 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

Instructions 

  • 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.

Notes

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. 
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

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).