Get the recipe: Scrambled Eggs for Baby
These Easy Scrambled Eggs are the perfect finger-food for baby - soft, fluffy and delicious! Great for Baby-Led Weaning!
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.
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