Easy Peasy Egg Cake
Sometimes being a good mom means doing things ‘wrong’ and being damned proud of it. Take this little nursery rhyme, for instance.
Those aren’t the words. Not as far as Isla and I are concerned.
First of all, we don’t say ‘pat-a-cake’ we say ‘patty cake’ and, second of all, that isn’t how we go about getting our cakes made either.
We do a whole lotta sifting, stirring and rolling (which requires shaking back and forth, tracing circles on Isla’s belly and massaging a set of ‘roller pins’ up and down the her arms and legs with the palms of my hands). Only then do we put it in the oven (which means nose-diving my fingers into the ticklishness of her armpits).
Sure, I’ve occasionally felt people starring at us during our do-it-anywhere renditions. Surely, they’ve been noticing my champion ability to incite so many little baby babble giggles (sweetest sounds ever!), not that fact that I’ve got all the words totally mucked up. Surely.
Now that I know I’ve been singing this classic totally wrong, I’m pretty embarrassed.
NOT! (Well, maybe for one nano second.) No, now I’m thinking my version is pretty rootin’ tootin’ good. Judging by her enthusiastic participation, Isla’s thinking it’s dang hilarious. It’s working for us and we’re gonna keep it.
Another thing I got wrong that’s working oh-so-right for us: fried eggs.
At 9 months and after a couple of months of eating solids, I think eggs are nutrient gems for my little lady. They’re an excellent, inexpensive source of protein–one egg is packed with a whopping 7 grams—a nutrient essential for growth…which baby is doing a LOT of at this time.
Plus, the yolk contains essential vitamins and minerals such as iron, folate and choline, a nutrient linked to brain health.
Unfortunately, Isla doesn’t like eggs.
Picking up the thin slippery pieces of a traditional fried egg was tough task for her. Plus, the little scrunched up nose she made once a piece DID get into her mouth led me to believe she wasn’t too thrilled with the texture.
I sympathized with her. A fried egg is a slightly strange food thing—think about it.
So I did something wrong. I had her eat cake for breakfast.
Not that kinda cake. (Please get your beautiful mind out of the food gutter.)
Egg cakes. (Think pancake…but real eggy. Like, really, really eggy.) Guess what? They work! Isla’s been popping pieces of egg cake in her mouth like there’s no tomorrow.
The best part is they’re easy peasy to make. There’s a fast version for those who like it like that. And, for the more ambitious, a slightly more complicated idea. Here’s how to do it…
Viola! Not quite fried egg, not quite pancake.
Cut the egg cake into slices.
Then cut again into big-enough-to-pick-up, small-enough-to-get-down pieces. (Isla is still ‘gumming’ her food since she has no teeth. Use your judgment when it comes to what size will work.)
Eggs into mouth = success.
So pancake ‘mix’ is the super quick egg cake secret. I use Arrowhead Mills Organic Oat Bran Pancake and Waffle Mix since it’s lower in sodium (a problem with most packaged foods) and relatively easy for me to find but any brand will work. If you’re kitchenista, then you might prefer to make a batch of your own mix (minus the wet ingredients) using whatever type of flour your prefer, then dip into a tablespoon at time when needed.
One more thing…
Eggs can be confusing.
I choose USDA-certified organic most often and, additionally, pasture-raised (if available, which is not often). (Ideally, I’d love to add American Humane Certified to that list but our local grocer doesn’t carry them.) If you’ve got questions about the ten or so other labels that may appear on cartons, check out this ‘all about eggs‘ list from the American Academy of Pediatrics.