Scrambled eggs are a good breakfast option for the kids. It can be eaten with bread as a sandwich (and that goes into the lunchbox too) or with fried plantain, sausages, baked beans etc. Leftovers can be used in making fried rice too.
You can either make a simple one or otherwise add whatever the kids like to the eggs before ‘scramblecooking’ it. I have a picky eater that doesn’t like eating raw carrots, so I seize every opportunity to include it in her meals no matter how small.
If you are giving scrambled eggs to your toddler, be sure to cook it well and also be mindful of allergic reactions. Some children react to eggs, specifically the white and not the yolk.
Kid-friendly Scrambled Eggs
- 2-3 eggs
- 1 tbsp milk (I prefer using evaporated milk)
- Pinch of salt
- Choice of garnishing (grated carrot, tomatoes, onions, sausages, peppers, peas etc)
- Vegetable oil or butter for greasing
- Break eggs into a bowl and whisk well with the milk and salt. Add your choice of garnishing and combine.
- Place a pan on medium heat and spray some vegetable oil or butter on it. If you don’t have a spray, just add about a teaspoon of oil to grease the pan.
- Pour eggs in the pan and leave to set a bit before you start stirring with a wooden stick. This helps it to get the lumpiness , so if you start stirring immediately, you may not get it.
- Remove from heat immediately the eggs are cooked and transfer to a plate. I noticed that leaving it in the hot pan cooks it more and makes it look dry.
What do you add to your scrambled eggs? Share with us in the comment box below.
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