Introduction to Eggs for Infants
Introduction to Eggs for Infants
- Preparation time 15 mins
- Serves 1 person
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Ingredients
Stage 1 (6 months)
1 x medium egg
3-4 tsp boiled water or breast milk
STAGE 2 (8 months)
1 medium egg
1/4 cup fresh peeled and diced pumpkin or sweet potato
Stage 3 (12 months)
1 medium egg
6 baby spinach leaves, chopped (stem removed)
3 tsp grated tasty cheese
2 tsp plain yoghurt
Method
Stage 1 (6 months)
To hard-boil egg:
- Place egg into a small saucepan and just cover with enough cold water. Bring to a gentle boil and cook for 8-10 mins.
- Drain immediately and cool under cold water until cool enough to handle.
- Peel egg and mash with a fork. Stir through enough boiled water or breast milk to form a smooth consistency. Separate into portion sizes and serve.
- Place remaining portion into a sealed container and refrigerate. Use within 24 hours.
To scramble:
- Whisk egg for 15-20 secs
- Heat a non-stick frying pan over low heat and add egg.
- Stir, continuously pulling the egg from the edge of the pan to the centre with a spatula forming soft tight curds.
- Remove from pan and mash with a fork. Stir through enough boiled water or breast milk to form a smooth consistency. Separate into portion sizes and serve.
Stage 2 (8 months)
- Microwave or boil pumpkin or sweet potato until soft and easily mashed. Drain and cool.
- Whisk egg for 15-20 secs
- Heat a non-stick frying pan over low heat and add egg.
- Stir, continuously pulling the egg from the edge of the pan to the centre with a spatula forming soft tight curd. Remove from pan and chop lightly with a fork to break up egg.
- Serve chopped egg with diced cooked pumpkin.
Stage 3 (12 months)
- Whisk egg, spinach and cheese together
- Heat a non-stick frying pan over low heat and add egg mixture.
- Stir, continuously pulling the egg from the edge of the pan to the centre with a spatula forming soft tight curd. Remove from pan and chop lightly with a fork to break up egg.
- Serve with plain yoghurt.
Notes
Tip: any remaining portions can be stored in a sealed container and refrigerated. Use within 24 hours.