Scrambled Eggs for Baby: Soft & Fully Cooked
Fully cooked, fluffy scrambled egg. Easy to scoop up and great for repeated egg exposure.
Ingredients
Makes 1 serving
Foods in this recipe
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Method
- 1
Whisk the egg with the milk.
- 2
Warm the oil in a small pan over low heat and add the egg.
- 3
Stir slowly until the egg is fully set, with no liquid or glossy, runny egg left (160°F/71°C).
- 4
Cool before serving.
Serve it by age
6 months
Mash the cooked egg with a little breast milk or formula until smooth and offer it on a spoon.
7–8 months
Offer soft clumps to grab, or a lumpier mash on a spoon.
9–12 months
Let baby pinch small pieces.
12 months+
Serve with toast fingers.
health_and_safetyAllergens
Contains egg (top 9 allergen). Whole milk and cheese (12 months+ options) contain milk, and toast contains wheat. For a first exposure, offer a small amount early in the day and watch for 2 hours. If your baby has severe eczema, an egg allergy or another known food allergy, talk to your pediatrician before the first taste. Once egg is tolerated, keep offering it 2–3 times a week.
sync_altSwaps
- swap_horizFrom 12 months, once milk has been introduced, add a pinch of grated mild cheese (contains milk).
kitchenStorage
Best fresh.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
