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Finger food Breakfast idea: Scrambled Egg Yolk with Cheese.
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So, maybe scrambled egg yolks was not the best idea I've had; but it worked out for the most part. I took three egg yolks, about a tablespoon of water, a dash of pepper, and a dash of garlic powder. Egg yolks are very thick, so the water helps to thin them out a bit. Beat the mixture with a whisk or fork and cook over medium heat "scrambling" the eggs while they cook. Add some shredded mild cheddar right before you take them out of the pan. Now, egg yolks cook quit differently than whole eggs or egg whites. They are very thick and pasty; almost with a dough like consistency. I was a little worried about them, but Drew seemed to really like them. This makes a good weekend breakfast alternative.
Good idea! We are starting eggs, dairy and meat in a week or so, so we should have lots of new likes, hopefully!
ReplyDeleteWhy just the yolk? Are babies not supposed to have the whites until a certain age?
ReplyDeleteI believe the general rule is that egg yolks are OK from 8 months and up, but egg whites should be avoided until at least a year old. Egg whites are a top food allergen. If you have a history of food allergies, especially eggs, I'd probably hold off on them all together; until at least a year. I recommend asking your pediatrician what their thoughts are on it if you are unsure as well.
ReplyDeleteThanks. I love your recipe ideas. Keep them coming!
ReplyDelete