Recipes and Cooking

Introduction to Eggs for Infants

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Infant Eggs Introduction Whisk Eggs 240320 Scrambled 003 lores Preparation time 15 mins Serves 1 person

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:
  1. Place egg into a small saucepan and just cover with enough cold water. Bring to a gentle boil and cook for 8-10 mins.
  2. Drain immediately and cool under cold water until cool enough to handle.
  3. 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.
  4. Place remaining portion into a sealed container and refrigerate. Use within 24 hours.
 To scramble:
  1. Whisk egg for 15-20 secs
  2. Heat a non-stick frying pan over low heat and add egg.
  3. Stir, continuously pulling the egg from the edge of the pan to the centre with a spatula forming soft tight curds.
  4. 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)

  1. Microwave or boil pumpkin or sweet potato until soft and easily mashed. Drain and cool.
  2. Whisk egg for 15-20 secs
  3. Heat a non-stick frying pan over low heat and add egg.
  4. 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.
  5. Serve chopped egg with diced cooked pumpkin.

Stage 3 (12 months)

  1. Whisk egg, spinach and cheese together
  2. Heat a non-stick frying pan over low heat and add egg mixture.
  3. 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.
  4. Serve with plain yoghurt.

Notes

Tip: any remaining portions can be stored in a sealed container and refrigerated. Use within 24 hours.