Soft Scrambled Eggs

7 min 1 serving(s) From 6m
Soft Scrambled Eggs

Ultra-soft, fluffy scrambled eggs cooked low and slow for the perfect baby-friendly texture. One of the most nutrient-dense first foods, packed with choline for brain development, protein, and iron.

Ingredients

  • 2 large Eggs
  • 1 teaspoon Unsalted Butter
  • 1 tablespoon Whole Milk

Instructions

  1. Crack the eggs into a small bowl. Add the milk and whisk well with a fork until fully combined.
  2. Melt the butter in a small non-stick pan over medium heat, swirling to coat the bottom.
  3. Reduce heat to medium-low, then pour in the egg mixture.
  4. Let the eggs sit undisturbed for about 10 seconds.
  5. Using a silicone spatula, slowly push the cooked egg from the edges toward the center, spreading raw egg to the pan surface. Use gentle, slow strokes.
  6. Continue stirring gently until you have soft, fluffy curds with no raw egg visible. Remove from heat immediately. The eggs will continue cooking from residual heat.
  7. Wait a few seconds, give a final gentle stir, then let cool slightly before serving.
  8. For 6-month-olds, serve as large, chunky curds that baby can grab with their whole palm. Avoid overcooking. The curds should be very soft and moist.

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