Scrambled Egg Yolk
- 1 egg
- 1 tsp olive oil
- 1 tbsp full fat milk, breast milk or follow-on formula
Stove or oven method:
Separate the egg by cracking it carefully, then tipping the yolk from one half of the shell to the other, meanwhile allowing the egg to drain into a bowl.
Reserve the egg white for use in recipes for the rest of the family.
Using a fork, gently beat the yolk together with the milk.
Heat the olive oil in a small frying pan and pour in the egg yolk.
Stir constantly as the egg cooks and until it reaches the point where it is golden and seperated into small pieces.
Serve with cut squares of toasted wholemeal bread.
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