Miss G has loved having the freedom and trust to cook scrambled eggs on the stove since she was 2.5 years old (when our kitchen formally became a kids’ kitchen). It’s been a source of controversy, but I have never once doubted that my daughter was ready for the responsibility, and it always gets our day started off well when she gets to enjoy the pride of a job well done, and of sharing with her friends, first thing in the morning!
As with any activity you see on Sugar, Spice and Glitter — or the internet in general — please exercise your own judgement when engaging in activities with your child.
While Miss G’s repertoire has expanded to include pancakes, fruit salad, and yogurt parfaits, her favourite dish to prepare for breakfast is still scrambled eggs.
It would get a bit boring if we were doing straight-up scrambled eggs every time, so we’ve started mixing in veggies — especially for our kids who wouldn’t necessarily eat veggies on their own. One of our favourite twists is spinach — our very own green eggs inspired by Green Eggs and Ham.
(We also like to switch things up with onions and red peppers, or slightly charred cherry tomatoes.)
First, we start out with an equal amount whole eggs to egg whites to get the fluffiest results. I prefer to use a fork for control of error and to really work that wrist action. (A whisk will do a bit more of the work for you, if that’s what you or your child would prefer.)
We warm up the pan with the bacon fat (or butter) in the pan, and when it is completely melted we sautee whichever vegetable we are adding to the scrambled egg recipe this time. Cooking vegetables in a fat (or at least eating them alongside a fat) helps the body better absorb the vitamins and nutrients in the vegetables.
Once the spinach is fully wilted, we pour in the scrambled eggs and immediately mix them together in the pan. If your child is doing this part, use an adult-sized spatula, we’ve found that the child-sized ones have too short of a handle to make it a safe choice. Eggs cook quickly enough in a hot pan that you can completely take the pan off of the heat for this part.
Keep the eggs continuously moving around, never letting them settle in the pan for too long to ensure that they get that desired “fluffy” texture, rather than a thin and dense omelet-texture. I like to tell children that they are “scraping the pan” to ensure they aren’t just mixing the top layer of eggs, and that we are done when the eggs stop looking “wet.”
I love the pride Miss G has when she plates up her creations and serves them to her friends, and I love that eggs are such an easy dish to do well — so I actually enjoy eating my three year old’s cooking!
(Plus, super easy way to get kids to eat healthy food – have them help!)
Would you allow your child to cook on the stove? What dishes do your kids love making independently?
Check out our list of 80 Easy Healthy Recipes for Breakfast for more delicious ideas!