How to Make the Perfect Egg Strips
American · Easy · 10 min · 2 servings
Soft scrambled egg strips are a powerhouse kid friendly recipe that delivers protein and essential nutrients for growing babies during baby led weaning. These easy to grip strips are cooked low and slow to achieve the perfect soft texture that babies can safely manage.
Why this recipe works
This Egg Strips recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 10 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 90 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 4 simple ingredients that you can find at any grocery store:
- 3 large eggs
- 2 tablespoons whole milk or breast milk
- 1 teaspoon unsalted butter
- 1 tablespoon mild shredded cheese optional
Step by step instructions
Step 1: Whisk the Eggs
Crack the eggs into a small bowl and add the milk. Whisk together until the yolks and whites are fully combined and the mixture is pale yellow and slightly frothy.
Step 2: Cook Low and Slow
Melt the butter in a non stick skillet over the lowest heat setting. Pour in the egg mixture and let it sit for about 30 seconds before gently stirring with a spatula.
Step 3: Form the Strips
As the eggs begin to set, use your spatula to fold and shape the eggs into a flat omelet-like layer rather than small scrambled pieces. Cook until just set but still slightly glossy on top.
Step 4: Slice and Serve
Slide the egg onto a cutting board and allow to cool for a few minutes. Cut into finger length strips about half an inch wide. Serve at room temperature on baby highchair tray.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- whole milk → unsweetened oat milk for a dairy free option
- unsalted butter → olive oil for a dairy free cooking fat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking eggs on high heat making them rubbery and tough instead of soft and tender
- Cutting strips too thin so they fall apart before baby can successfully bring them to mouth
Nutrition facts
Per serving: 90 calories, 8g protein, 1g carbs, 6g fat, 0g fiber.
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