Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
2
Low
Nutrition per serving
Calories170.1 kcal (9%)
Total Fat11.2 g (16%)
Carbs3.2 g (1%)
Sugars1.7 g (2%)
Protein13.6 g (27%)
Sodium50542.2 mg (2527%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Stage 1 (6 months)
Stage 2 (8 months)
Stage 3 (12 months)
Instructions
Stage 1 (6 months) - Hard Boiled Egg
Step 1
Place egg into a small saucepan and just cover with enough cold water. Bring to a gentle boil and cook for 8-10 mins.
Step 2
Drain immediately and cool under cold water until cool enough to handle. Peel egg and mash with a fork.
Step 3
Stir through enough boiled water or breast milk to form a smooth consistency. Separate into portion sizes and serve.
Step 4
Place remaining portion into a sealed container and refrigerate. Use within 24 hours.
Stage 1 (6 months) - Scrambled Egg
Step 5
Whisk egg for 15-20 secs Heat a non-stick frying pan over low heat and add egg.
Step 6
Stir, continuously pulling the egg from the edge of the pan to the centre with a spatula forming soft tight curds.
Step 7
Remove from pan and mash with a fork.
Step 8
Stir through enough boiled water or breast milk to form a smooth consistency.
Step 9
Separate into portion sizes and serve.
Stage 2 (8 months)
Step 10
Microwave or boil pumpkin or sweet potato until soft and easily mashed. Drain and cool.
Step 11
Whisk egg for 15-20 secs Heat a non-stick frying pan over low heat and add egg.
Step 12
Stir, continuously pulling the egg from the edge of the pan to the centre with a spatula forming soft tight curd.
Step 13
Remove from pan and chop lightly with a fork to break up egg.
Step 14
Serve chopped egg with diced cooked pumpkin.
Stage 3 (12 months)
Step 15
Stage 3 (12 months) Whisk egg, spinach and cheese together.
Step 16
Heat a non-stick frying pan over low heat and add egg mixture.
Step 17
Stir, continuously pulling the egg from the edge of the pan to the centre with a spatula forming soft tight curd.
Step 18
Remove from pan and chop lightly with a fork to break up egg.
Step 19
Serve with plain yoghurt.
Tip
Step 20
Any remaining portions can be stored in a sealed container and refrigerated. Use within 24 hours.
View on australianeggs.org.au
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