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baby scrambled eggs

baby scrambled eggs: scrambled eggs are one of the easiest recipes out there. They can be prepared with many ingredients and almost everyone likes them.

How to Make Light, Delicious, Fluffy Scrambled Eggs without Milk or Flour.

Scrambled eggs are one of everyone’s favorite dishes. In addition to being economical, it is a versatile dish that can be consumed at any time, for breakfast, lunch, snack or dinner, and that can be accompanied by toast, rice, or some vegetables.

Thinking about it, we have selected and prepared the best-scrambled eggs recipe. They’ll be fluffy, light, rich, and perfect! A simple, easy and quick recipe to make. Children, pregnant women, and everyone will love it. Enjoy your meal!

baby scrambled eggs
baby scrambled eggs

First of all, you must know How to introduce the egg in babies?

Introducing the egg raises many doubts since it is one of the foods that produces the most allergies .

In this article I will tell you when and how you should start, what does the egg bring to children and which parts are more allergenic .

I will also give you some notes so that you can translate the numbers on the shell and how to keep them.

When and how to make the first egg porridge?

At 9 and a half months we can begin to introduce the egg into the baby’s diet. Although the pediatrician will determine from the child’s history if it should be delayed (due to previous or paternal allergies).

The egg must be boiled as follows. It is introduced into cold water and when it begins to boil, it is counted exactly 8 minutes , thus avoiding overcooking the yolk. When it turns green it is because we have exceeded the time and that makes the egg have an unpleasant smell and taste. It is important never to give raw eggs to the baby, since they run the risk of contracting an infection such as salmonellosis.

The first four times the baby is given an egg, add half the yolk to the vegetable puree (for example, zucchini or green beans, potatoes, squash or carrots and olive oil).

This puree should be given once a week and at noon to be able to control the tolerance of the yolk. As we will only put half a yolk , if there is any digestive reaction or allergy , it will be minimal.

Read also: The best spices for baby

When the baby has taken the first 4 purees, the whole yolk can be introduced twice a week. It can be incorporated into cereal porridges at night or vegetable porridge.

It is very important that the egg white is not introduced until 12 months.

From 12 months the possibilities with eggs are endless. Boiled, poached, stuffed, in an omelette, desserts … Have you tried Ana María’s custard? Delicious!

What does the egg give them?

The egg is the protein food par excellence, it provides a protein of high nutritional value since it contains all the essential amino acids .

The white is basically made up of water and protein, while the yolk is rich in fat and cholesterol. However, as we said in the article on children’s cholesterol, eggs are rich in lecithin and this makes the fat and cholesterol it contains emulsify and a minimal amount is absorbed.

The yolk is also rich in minerals such as iron, phosphorus and zinc and rich in vitamins A and D.

Egg allergy

The albumin in the white is the most allergenic component of the egg.

However, there are children who may be allergic to the yolk and the white or just one of them . For this reason, the introduction of the egg should be done slowly.

The allergy usually occurs around the  first and second year of life. Although there is good news and it is that almost always, this allergy disappears after 3-4 years . It is important, while the allergy lasts, to totally exclude eggs and their derivatives (puddings, cakes, pastries …).

What do the numbers on the shell mean and how are they preserved?

baby scrambled eggs
baby scrambled eggs

I recommend you to be attentive to the labeling of the eggs , since their quality depends on the first number. The rest of the numbers correspond to the producer and the country.

  • 3, cage production .
  • 2, production on the ground .
  • 1, country production .
  • 0, organic production .

The nº2 and nº3 live in very small spaces deprived of sunlight. The nº1 and nº0 live outdoors.

Most of the eggs sold in supermarkets (the cheapest ones) are number 3. You just have to try a number 0 or 1 to change. With the color the change is already appreciated and the flavor is much better.

  • To preserve them, it is best to put them with the tip down.
  • It is better not to wash them since we would remove the surface layer and micro-organisms could enter.
  • When buying them, look at the expiration date and even if they are not refrigerated in the supermarket, keep them in the refrigerator.
  • Avoid dirty ones with feathers or feces .

Is the egg healthy for children?

The egg has gone from being a very frowned upon food, to being a very interesting food, from a nutritional point of view .

The egg is a food rich in some interesting nutrients:

  • The yolk has mainly fats, of which 2/3 are mono and polyunsaturated (healthy). And we know that fats are important for neurodevelopment.
  • It is rich in proteins of high biological value (easy assimilation).
  • Vitamins A, D, B12, …
  • And iron .

Among many other nutrients.

What about cholesterol?

True, the egg has a lot of cholesterol. Reason why it was a bit outlawed.

But now more is known about cholesterol . To begin with, dietary cholesterol has little influence on circulating blood cholesterol (which depends more on endogenous syntheses, -the body itself) in most people. Not all cholesterol is “bad.”

The fact that a food has a lot of cholesterol is not in itself bad. Breast milk itself is rich in cholesterol. Surprise!?

The egg is also cheap, easy to cook and easy to combine with many foods.

The most important thing is that the consumption of eggs occurs in the context of a diet dominated by vegetables, vegetables, fruits and legumes.

The egg is in that 1/4 of the Harvard plate of healthy proteins. 

How many eggs can you eat a week?

Studies don’t tell us the exact number of eggs per week that is healthy to eat. Most of the studies are in adults, and they study the long-term effects on the risk of cardiovascular disease,… So, the recommendations in children are a bit by deduction.

By some prudence, and logic, there would be a certain consensus among nutritionists that:

  • In young children (from 12-14 months), it can be 3-4 eggs a week.
  • And in older children (ages 9-10), it could be one egg a day.

But I insist, rather than see if you give him 4 or 7 eggs a week, look at the rest of the diet.

And in babies? When can an egg be offered to a baby?

From the start of complementary feeding: at 6 months. Before 6 months we already know that only exclusive breastfeeding, or formula failing that.

The egg is also very appropriate to make Baby Led Weaning. It can be made into an omelette, which when cut into strips is easy food for the baby to handle.

Due to its nutritional value, it is also one of the recommended foods in modified BLW (BLISS) to optimize the most energetic and iron foods.

And the egg does not cause allergies?

It is true that eggs are a frequent cause of allergies. But, as I have already explained in other articles on complementary feeding , delaying its introduction into the baby’s feeding does not prevent allergy . Neither to the egg nor to other foods.

You can start with small amounts from 6 m.

Don’t miss: how much sugar in a banana

For security:

The egg may contain Salmonella , so it is recommended to always eat it well cooked , especially in children under 2 years of age.

To the question of whether the egg is healthy in the diet of children,
The answer is if the joint diet of your children is healthy. 

How to prepare scrambled eggs step by step

  1. The first thing is to separate the yolks from the whites.
  2. Beat the egg whites, lightly.
  3. Put the butter or oil in the pan (better the non-stick ones) and bring it to low heat.
  4. Pour the egg whites into the pan and stir constantly with a wooden spoon.
  5. When the whites start to set, add the yolks, mix everything well and continue stirring until you see that they are done.
  6. Remove the pan from the heat, season the eggs put a teaspoon of butter and serve immediately.

baby scrambled eggs

baby scrambled eggs

Prep Time 1 hr 52 mins
Cook Time 10 mins
Total Time 20 mins
Servings 1
Calories 111 kcal

Ingredients
  

  • ● 4 eggs.
  • ● Salt and pepper to taste.
  • ● Some pieces of ham (optional).
  • ● Olive oil.

Instructions
 

  • 1. Beat the eggs with a pinch of salt and pepper until they are completely liquid.
  • 2. Heat a frying pan with a little olive oil.
  • 3. If you are going to use ham, fry the ham cubes until golden brown.
  • 4. Add the beaten eggs and stir with a paddle until set.
  • 5. Serve hot with a few slices of toast.

Suggested Presentations:

Arrange them on a plate and serve them with whole wheat toast. Add your child’s favorite fresh fruit as a garnish. Top with grated cheese. Add some sauce to the side, like ketchup or syrup.

Food equivalence table per serving:

1/2 portion of meat

Nutritional information per serving

Selected key nutrientsQuantity
Calories111 kcal
Fats8 g
DHA (omega 3 fatty acid)78-128 mg
Protein8 g
Carbohydrates4 g
baby scrambled eggs
Selected key nutrients% of recommended daily amount per serving *
Biotin56
Vitamin A48
Iron16
Niacin (vitamin B3)fifteen
Zinc13
baby scrambled eggs

Note: Nutritional analysis is approximate and may vary based on ingredient brands used and cooking temperature.

* Recommended daily amount / consumption suitable for children 1 to 3 years.

 Primarily in children up to 24 months of age.

An extra recipe baby scrambled eggs with tomato

baby scrambled eggs
baby scrambled eggs

Ingredients

  • 1 egg (small unit: 55 g)
  • 1 medium tomato (150 g)
  • 2 scoops of NAN SUPREME 3 / NAN OPTIPRO 3 / NIDINA 3 Premium)
  • 60 mL of natural mineral water
  • 1 dessert spoon of olive oil (5 mL)
  • 1 pinch of chives

Preparation

  1. Peel and remove the seeds from the tomato and dice it.
  2. Cook the tomato cubes in a saucepan with boiling water for 8 minutes. Drain.
  3. In a bowl, break the egg and add the diced tomato and chopped chives. Beat vigorously with a fork.
  4. Heat the oil in a small frying pan. When hot, add the beaten egg and cook for about 3 minutes over low heat, stirring all the time with a fork. Add the follow-on milk or growth formula at the end of cooking so that the mixture has a mild flavor. Mash / mash with a fork.
  5. Check the temperature before serving.

Necessary utensils

  • Saucepan
  • Mixer

IMPORTANT NOTE:

baby scrambled eggs
baby scrambled eggs

Breastfeeding is the best food for the baby, since breast milk provides an ideal balanced diet and protects against diseases, also providing many non-nutritional benefits for the baby and the mother. 

We recommend that you consult with a health professional when deciding on the type of feeding for your baby. You should also seek advice from your healthcare professional to prepare for and maintain breastfeeding.

 If you decide to breastfeed, it is important that you eat a balanced and healthy diet. Infant formulas are intended to replace breast milk when mothers have decided not to breastfeed or if, for some reason, they cannot breastfeed.


If, for any reason, you decide not to breastfeed, remember that it will be difficult to change your decision. The use of infant formula has social and economic implications that must be considered. Infant formulas should always be prepared, used and stored as directed on the label to avoid risks to the health of the baby.

Nutritional value (per serving):

Energy: 195.71 kcal

Carbohydrates: 11.43 g
 Of which sugars: 8.23 ​​g

Fats: 12.6 g
 of which saturated: 3 g

Protein: 9.15 g

Fiber: 1.8 g

Salt: 0.041 g

Tips and advice:

  • You can substitute chives for chervil.
  • As an alternative to reconstituted Nidina 3 Premium, Nestlé Crecimiento Original 1+ can be used.

Kisses for all!!

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baby scrambled eggs

Anna

Anna is a registered dietitian with a bachelor’s degree and a certificate in general nutrition. she is started as a nutritionist clerk in 2017 and moved to buzzrecipes in 2018. she is now manages author communications, topic selection, and medical review of all nutrition content.

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