Because Everyone Needs A Good Toddler Scrambled Eggs Recipe
Kids and eggs: it’s a complicated relationship. They’ll fall in love, asking for them every week (or day); they’ll fall out–without warning you, of course–and then seemingly never eat them again. They’ll be partial to one kind, rejecting other cooking approaches; they’ll then switch allegiances, without warning or mention. It’ll be like this for years.
So, you need an arsenal of egg dishes. We’ve got that for you, of course: here, and here, and here here. But it always helps to have a scrambled eggs recipe as your default: kids love them fluffy curds, and they’re a lifesaver for sick days, for lunches or dinners when you have nothing prepared and only have 15 minutes to get to and through the meal, and for those moments when your kiddo refuses all else.
Ingredients
Instructions
Prep
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Beat one egg until yolk and whites are completely blended. Add a pinch of salt and a splash of water and mix again.
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Heat a pan (non-stick especially helpful here) on Medium for a few minutes to get nice and hot.
Cook
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Put a spoonful of olive oil at the center of the pan and allow to heat for 15-20 seconds, then pour egg mixture into the center and allow to spread out. Using a rubber spatula, immediately push the edges of the egg into the center, forming folds and bulges amid the still-liquid egg. Do this all around the pan.
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Turn heat to low, then cover the pan and allow eggs to steam for one minute; if still runny after a minute, or if you or your kiddo likes a harder cooked egg, heat for another 30-60 seconds.
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Immediately remove from heat and plate, allowing to cool for 2-3 minutes.
Serve
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Gently break the curds up into chunks so your child can easily grab or spear with a fork. Not much is needed on the eggs, unless your kid prefers cheese–sprinkle some on!--or likes eggs with his condiments. (You know what I mean.) Serve with some yogurt and fruit and breakfast is done.
