We are not lacking for scrambled egg recipes for kids on this website, but this take may well be our absolute favorite. Velvety smooth, with a rich mouth feeling and taste, it makes something as simple as some scrambled eggs for toddlers and infants feel downright luxurious.
Fair warning: these scrambled eggs take a little bit more work than you used to. And if we’re being really fair, it’s actually a lot more work – quick work, mind you, but active; your wrist is going to get a workout. that’s because we are using the soft shirring method, which leverage is low heat and lots of movement in order to vary slowly convert the eggs into something more like creamy mashed potatoes then the legend steam tray version you’ve experienced too many times at hotels and cafeterias. All that effort is worth it, though, because the eggs are some of the richest, tastiest you’ll ever have in your life – and when you see the kinds and quantity of dairy we used to ensure it you’ll understand why. If you’re the sort who uses scrambled eggs as a dinner or meal fallback when there’s a little time or a few other options, this is sure to be your jam: it it makes even a toddler meal feel special – assuming you don’t eat it all up yourself first.
Ingredient Overview
Eggs
The foundation. Eggs provide high-quality protein, choline for brain development, vitamin B12, and healthy fats. For toddlers and infants, they’re one of the most nutrient-dense, accessible foods available.
Cream Cheese (Whipped Preferred)
This is what transforms the texture. Cream cheese increases fat content and moisture retention, helping the eggs stay soft and cohesive instead of dry and crumbly. Ricotta or crème fraîche can be substituted for a similar effect.
Butter
Butter regulates heat transfer and builds richness. Combined with low heat, it prevents browning and supports the custard-like consistency we’re after.
Scallions (Optional)
A mild aromatic addition for toddlers ready to explore gentle flavor contrast. Completely optional and easily omitted for younger infants.
Salt & Pepper (Optional, 12+ Months)
If serving children over one year of age, a small pinch enhances flavor. For younger infants, omit.
Step-by-Step Summary
- Soften dairy (if needed).
If using block cream cheese, allow it to sit at room temperature for 10–15 minutes. - Beat eggs and cream cheese.
Whisk eggs with cream cheese and optional seasoning. Small white clumps are normal. - Heat butter on low.
Use a small pot rather than a wide pan. Melt butter gently over low heat. - Add eggs and stir continuously.
Immediately begin stirring with a rubber spatula. Do not stop. Tilt the pot slightly toward you to concentrate the eggs and make stirring easier. - Cook low and slow (8–10 minutes).
Continue stirring until the mixture thickens into a soft, cloud-like texture resembling creamy mashed potatoes. If needed, briefly raise heat to medium-low during the final minute—but keep stirring. - Remove promptly.
Transfer to a bowl immediately to prevent overcooking from residual heat. - Top and serve.
Add scallions if using. Serve with a spoon or fork; pre-load spoons for infants practicing self-feeding.
Frequently Asked Questions
Can babies eat scrambled eggs?
Yes, once eggs have been introduced safely and there are no allergy concerns. These eggs are fully cooked but intentionally soft, making them appropriate for infants who can handle soft solids.
Why cook scrambled eggs on low heat?
Low heat prevents large, rubbery curds and keeps the eggs creamy. Higher heat cooks too quickly and changes the texture.
Are these good for baby-led weaning?
Yes, though they are very soft. They work best with pre-loaded spoons rather than as finger food.
Can I make these dairy-free?
You can substitute olive oil for butter and use a spoonful of full-fat coconut cream or mashed avocado for richness. The texture will be slightly different but still soft.
Can I make them ahead?
They are best served immediately. Reheating can firm them up and reduce the creamy texture.
Why such a long cook?
The constant stirring and low heat create the custard-like consistency. Increasing the heat significantly will change the result.
Recipe Links
What to Serve With Scrambled Eggs for Infants and Toddlers
- Toddler Rice — Eggs and rice make a great and easy dinner for your child (add some chili crisp to your bowl to make it so for you, too!)
- Infant Acai Bowl — If you’re looking for something sweeter to pair the eggs with, try this easy acai smoothie.
- Chicken Rice Soup — Mix in the eggs to add more heft to this porridge.
More Toddler-Friendly Recipes Like This
- Fast Scrambled Eggs — Get eggs on the table in two minutes flat with this Italian-style scramble.
- Breakfast Souffle — Another rich and hearty mix of eggs and dairy, this time cottage cheese–and plenty of fruit.
- Infant Omelette — A great first step when introducing eggs to baby-led weaners.
And check out all our great toddler breakfast recipes!
Perfect Creamy Scrambled Eggs For Toddlers and Infants
Description
These creamy scrambled eggs for toddlers are velvety, rich, and intentionally cooked low and slow for the softest possible texture. Made with butter and cream cheese, they turn a simple fallback meal into something luxurious enough for little eaters—and irresistible for adults.
Ingredients
Instructions
Prep
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If using block cream cheese, set the portion out at room temperature for 10-15 minutes to soften.
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In a smell bowl, beat the eggs, adding a small pinch each of salt and pepper if serving to children above one years of age. Add in cream cheese, chopping and stirring until broken up. (Note: cream cheese will not completely blend with eggs, so totally fine if you have white clumps scattered about.) If you can, let the mixture sit for five minutes before cooking.
Cook
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Heat a small pot to Low; add in the butter and swirl around to coat bottom.
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Once the butter has melted, add in the eggs and immediately begin gently stirring the eggs with a rubber spatula. And stirring. And stirring. Don’t stop stirring. (Pro tip #1: tilt the pan toward you so that the eggs are concentrated on the side of the pot—makes it easier to stir and reduces the mess at the bottom of the pan.)
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Cook, continuously stirring—again, don’t stop stirring—until egg mixture turns from a liquid to a very light and cloud-like fluff, roughly 8-10 minutes. (Pro tip #2: if your patience and/or wrist just can’t take it, raise heat to Medium Low at the six minute mark and let cook, stirring constantly, for 60-75 seconds.)
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Immediately scoop eggs out of pot and into bowl. Top with cut scallions, if using.
Serve
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The eggs are so soft that they can be eaten with a spoon or fork—great for practice with eating utensils. If practicing baby led weaning, the eggs may be difficult to grasp by hand; try setting bites on spoons for your infant to hold (or for you to serve to them).
Adapt
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The specifics here are less important than the general method, which is fat (butter) + dairy (cream cheese) + low heat + movement (stirring). You can sub in cream for the cream cheese, olive oil for the butter; you can do an on-off method where you cook the eggs on Medium Low for 20 seconds and then remove from heat and stir for ten, repeating the back-and-forth until the eggs set.
Nutrition Facts
Servings 2
Serving Size small bowl of eggs
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 25g39%
- Cholesterol 100mg34%
- Potassium 220mg7%
- Protein 15g30%
- Vitamin A 1050 IU
- Calcium 110 mg
- Iron 1.5 mg
- Vitamin D 60 IU
- Vitamin B12 1.1 mcg
- Selenium 28 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
