Baby Scrambled Eggs

5 from 2 votes

This recipe for baby scrambled eggs could not be easier. Soft, fluffy eggs that the whole family will love.

Prep Time2

Cook Time3

Total Time5

Course: Breakfast, Dinner, Lunch

Cuisine: Western

Servings:

Calories: 78kcal

Author: Amy

Small Skillet (around 20cm/8") Non-stick or well-seasoned cast-iron skillet works best

Whisk the egg and milk together thoroughly, in a small bowl, until the are well combined.
Melt butter in a small non stick frying pan over medium heat. Reduce the heat to medium-low, add the egg mixture and allow eggs to cook for around 10 seconds.
Slowly run a silicone spatula/flat edge spoon back and forth and around the edges of the pan. Doing this pushes the cooked egg off the base and spreads the raw eggs into the pan to cook.
Cook until you have a pile of soft, scrambled egg curds and no raw egg leaking on the edges of the pile.
Take it off the stove just before it is fully cooked. Gently push/fold the eggs for another approx. 10 seconds until it finishes cooking with the residual pan heat. Allow to cool slightly before serving.

Milk: Can use breastmilk, formula or cow's milk.
Butter: Can be substituted with olive oil.
If you do not have a small frying pan/skillet then consider doubling the recipe if using a larger pan.
Use a nonstick or well-seasoned cast iron skillet and eggs have a tendency to stick.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.