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
- Crack the eggs into a small bowl. Add the milk and whisk well with a fork until fully combined.
- Melt the butter in a small non-stick pan over medium heat, swirling to coat the bottom.
- Reduce heat to medium-low, then pour in the egg mixture.
- Let the eggs sit undisturbed for about 10 seconds.
- 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.
- 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.
- Wait a few seconds, give a final gentle stir, then let cool slightly before serving.
- 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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