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.
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.
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.
Low heat prevents large, rubbery curds and keeps the eggs creamy. Higher heat cooks too quickly and changes the texture.
Yes, though they are very soft. They work best with pre-loaded spoons rather than as finger food.
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.
They are best served immediately. Reheating can firm them up and reduce the creamy texture.
The constant stirring and low heat create the custard-like consistency. Increasing the heat significantly will change the result.
And check out all our great toddler breakfast recipes!
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.
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).
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.
Servings 2
Serving Size small bowl of eggs
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
