Soft egg strips
- Age: 8–10 months (New textures)
- Texture: Finger food
- Prep: 2 min
- Cook: 4 min
- Makes: 1–2 portions
Ingredients
- 1 egg
- 1 tsp unsalted butter or olive oil
Contains: Egg, Milk
Method
- Beat the egg well until the yolk and white are completely combined.
- Melt the butter in a small non-stick pan over low heat and pour the egg in.
- Cook gently, without stirring, until the top is set and no liquid remains — 3–4 minutes.
- Slide onto a board, cool, and cut into strips a baby can hold.
Safety: Cooked through, never runny. Both the white and the yolk must be firm.
Storage: Fridge 1 day.
Tip: Egg is one of the easiest allergens to offer regularly once it has been introduced, and regular is what keeps tolerance.
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