If you're looking to get breakfast on the table fast, the formula for doing so couldn't be simpler: high heat + fat + rubber spatula (and a strong wrist). Here, we borrow from the Italian method of cooking fast scrambled eggs, using olive oil and a quick stir to produce a soft and creamy egg in under a minute. If you can stand the heat (literally), it's almost impossible to fail with this technique.
Check out our most fluffy scrambled eggs recipe and our easy omelet for infants and toddlers.
Heat a medium-sized pan to Medium High (or High, if you don't have a particularly powerful range), giving it a few minutes to get really hot.
While the pan heats, beat one egg with a splash of milk and a pinch of salt until uniform.
When pan is hot, pour a glug of olive oil into the pan; swish around to coat the pan, and give it about 10-15 seconds to get hot.
Pour the egg mixture in the pan with one hand and immediately start stirring the egg with a rubber spatula with the other hand; continue moving and swirling the egg until it turns from liquid to solid, roughly 30-45 seconds. Remove from pan and plate immediately.
Allow eggs to cool for 2-3 minutes before serving. If there is excess oil on the eggs, feel free to blot with a paper towel.
Because of the brevity and fury of the cooking method, the eggs will be something like a single soft blob; if your child is still fledgling with a fork, cut the egg up into chunks for easy handling.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
