Learn how to make the perfect scrambled eggs for baby led weaning! With this simple cooking method, you can make the best scrambled eggs that babies can easily pick up and eat.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Scrambled Eggs for Baby Led Weaning
Scrambled egg is one of the most perfect foods for new eaters. It's one of the very first foods I recommend offering when starting baby led weaning. Scrambled eggs are not only incredibly easy to prepare, affordable, and the perfect texture for babies, but they are also nutritional powerhouses. Eggs are a great source of highly bioavailable protein, as well as several essential nutrients like B vitamins (B12, biotin, riboflavin, pantothenic acid), choline, vitamin D, selenium and iodine, which are all important nutrients for supporting baby's growth and development. They are also a common allergen, and research shows that introducing eggs early and often can help prevent your little one developing an egg allergy1.
While I love a good soft scrambled egg cooked low and slow, there is a better way to prepare scrambled eggs for baby led weaning that yields tender, easy-to-grasp pieces that are perfect for little ones just learning to eat. Here's exactly how to make the perfect scrambled eggs for BLW.
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Ingredients
All you need are eggs and milk, plus something to grease your pan (I'm team butter!). I use about ½ tablespoon (1.5 teaspoons) of milk per egg.
Equipment: You'll need a small nonstick skillet or well seasoned cast iron skillet. You can use a stainless steel skillet, but you'll need more butter or oil to prevent sticking.
How To Make The Perfect Scrambled Eggs for Baby
- Start by heating your skillet over medium heat. You want it hot before you add the eggs.
- In a small bowl, whisk your egg and milk well.
- Add butter or oil to the heated skillet and swirl to coat the bottom.
- Add the whisked egg to the pan and let set up for about 10 seconds without stirring.
- Using a silicone spatula, stir by pushing the edges of the eggs toward the center. The egg should cook and set up completely within 30-60 seconds into a nice circle that you can slide out of the pan and cut into perfect pieces for baby.
Tips for the Best Scrambled Eggs
- Whisk the eggs and milk together really well.
- Make sure the pan is heated before adding anything. You don't want high heat - that will cause burning - but you don't want a low heat either - that will make the eggs too creamy and soft for baby to grasp. Medium to medium low is perfect.
- Allow the eggs to sit for 10 seconds or so when you add them to the pan before stirring to allow them to set up just a bit. This will help big, fluffy curds to form. Avoid stirring too aggressively so that you don't break up the curds - you want the eggs to stay together so that you can cut them into perfect BLW style pieces.
- A silicone spatula will help you easily slide the eggs around the pan without sticking.
- I like to use a small (8 inch) skillet for anywhere from 1-4 scrambled eggs. Any more than that and you can use a larger pan.
- When the top appears to be almost dry, turn off the heat. The egg will keep cooking due to residual heat. You don't want them to dry out too much.
Scrambled Egg Variations
This is the most basic recipe, but feel free to mix things up with additions:
- Finely chopped fresh herbs, such as dill, chives or basil, or spices such as black pepper, paprika or turmeric.
- Finely chopped, soft cooked veggies such as spinach, mushroom, or roasted red pepper.
- Shredded cheese (sharp cheddar, parmesan, etc) or soft, crumbly cheese like goat cheese or feta.
- Cooked tiny grains, such as quinoa, amaranth, or brown rice.
Storage and Reheating
Scrambled eggs are best served right after cooking, but if you have leftovers, you can store them in the refrigerator in an airtight container for up to 4 days. Reheat in the microwave wrapped in a damp paper towel for 15-30 seconds.
How To Serve Scrambled EggTo Babies 6 Months and Up
For babies just starting solids or in the finger food stage around 6 months, who use a palmar grasp (a raking motion with fingers wrapped around food in a fist): cut scrambled egg into strips the length and width of 1-2 adult fingers. This is the easiest way for babies to pick up food and get it into their mouths.
For babies and toddlers with a pincer grasp (this develops around 9-10 months): you can cut eggs into small bite-sized pieces (about the size of your fingernail), or you can continue to offer in strips. You may choose to offer a small fork for utensil practice.
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Perfect Scrambled Eggs for Baby Led Weaning
Learn how to make the perfect scrambled eggs for baby led weaning! With this simple cooking method, you can make the best scrambled eggs that babies can easily pick up and eat.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: 1 egg 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- 1 egg
- ½ tbsp (1.5 tsp) milk
- butter or oil, for the pan
Instructions
- Heat a small nonstick skillet or well seasoned cast iron skillet over medium heat.
- In a small bowl, whisk the egg and milk until well combined.
- Once heated, add the oil or butter to the skillet and swirl to coat the bottom.
- Pour the eggs into the skillet and allow to set up without stirring for about 10 seconds.
- Using a silicone spatula, push the edges of the eggs toward the center in a round sweeping motion.
- Keep cooking and sweeping toward the center until the top of the eggs appears almost dry (about 30-60 seconds), then turn off the heat.
- Cut the scrambled egg into strips or bite sized pieces according to baby's age/developmental stage.
Notes
- Use a smaller pan (about 8 inch) for anywhere from 1-4 eggs. For more eggs, use a larger pan.
- Make sure to heat the pan before adding anything. You don't want it hot, or the eggs will burn, but you don't want low heat either. Medium to medium low is perfect.
- A rubber or silicone spatula will help you slide the eggs around the pan without sticking.
- Feel free to switch things up with mix-ins such as chopped fresh herbs, spices, cheese, or finely chopped, soft cooked veggies.
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