Tickled eggs - tickled not scrambled
It might seem like a bit of a cop out describing how to scramble eggs, but when I tried at first I was over scrambling and Zahara couldn't hold on to it to eat. It's a good example of how much she can on occasion eat for breakfast at 1 years old, but on other days she might just have a tiny bit of this – the ethos of baby-led weaning is to always offer but do not force feed, bribe feed etc., so if they are not interested, make no fuss and offer again on another day.
Makes enough for a 1 year old
2 tbsp double cream
10g unsalted butter
1. Crack egg and beat a little with the cream
2. Heat frying pan to medium heat and melt butter – heat a little further so the melted butter is hot.
3. Tip in egg and let it cook, do not stir! Once the egg is looking nearly cooked through, use a wooden spoon to fold egg upon its self gently - this should form large curds.
4. Change the spoon so you are not using one which might have raw egg on it.
5. Heat large curds a bit longer than usual to make sure the eggs is fully cooked.
It might seem like a bit of a cop out describing how to scramble eggs, but when I tried at first I was over scrambling and Zahara couldn't hold on to it to eat. The double cream gives it a lovely silky texture and richness, but you can use full fat milk instead (1 ½ tbsp). My one year old has this with half a crumpet for breakie on a good eating day – some days she will only have one or two curds, on those days I pop the left overs in a tub and give it to her as a snack or for lunch.
Using double cream adds yumminss to this but also ups the fat content that babies need! This recipe is more American than British – Americans have large curds whereas British scrambled eggs the curds are smaller and more stringy!