Egg Strips
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.
Soft scrambled egg strips packed with protein and perfect for tiny baby hands.
Nutrition per serving
Ingredients
main
cooking
topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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