Fluffy Scrambled Eggs for Baby (6+ Months)
Servings: servings
Scrambled eggs for baby are an easy and delicious first food! Scrambled eggs are baby led weaning friendly and a great finger food since they’re so soft and fluffy!
Ingredients
- 2 large eggs
- 2 teaspoons full-fat plain Greek yogurt
- 1/2 tablespoon mild olive oil or butter
Instructions
- In a medium bowl, use a whisk or fork to whisk together the eggs and Greek yogurt until combined.
- Heat butter or oil In a medium nonstick pan over medium-low heat. Once heated and butter is completely melted, add the eggs.
- When eggs start to set, use a rubber spatula to gently move the cooked egg around in the pan for about 3-4 minutes or until no longer liquidy. Try not to break up the egg curds too much.
- When the eggs are cooked, remove from the pan. Allow to cool for several minutes before serving.
Notes
- Use whole milk Greek yogurt since it will lend a creamier texture to the eggs. Also, the extra fat is needed to support baby’s central nervous system and overall growth and development.
- Break the scrambled eggs up with the spatula in an appropriate size for the baby’s age. Keep the scrambled egg pieces slightly larger for babies 6-9 months so that they can grasp the egg pieces with their palm. For older babies, ages 9 months and up, you can break up the scrambled egg into slightly smaller pieces since they’ll be able to use a pincer grip to eat the egg pieces with their fingers.
- If some of the scrambled egg pieces are too small for baby to grasp, you can always stick the smaller pieces to toast strips covered in a thin layer of mashed avocado or natural peanut butter.
- Take the eggs off the heat just before they’re fully cooked to take into account the carry-over cooking that occurs. The eggs will still continue to cook as long as they’re in the hot pan.
- Don’t use too large of a pan as the egg mixture will spread too thin, resulting in less fluffy curds of egg. For best results, use a pan that’s 8 inches or smaller.
- For best results, use a wooden spoon or silicone spatula to move around the egg mixture as it makes it easier to swirl them around without damaging the pan.
- If older children and adults are eating these eggs as well, you may wish to add a little sprinkle of salt and pepper to enhance the flavour.
Nutrition
Calories: 97kcal | Carbohydrates: 0.5g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 68mg | Sugar: 0.3g | Vitamin A: 238IU | Calcium: 30mg | Iron: 1mg
