I'm on the purée diet and wanted to make scrambled eggs? Thoughts on this? I was going to add milk to make them more purée.

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I can't tolerate egg beaters or eggs. Eat slow.

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Lightly scrambled was ok for me

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I pureed eggs and they tasted awful pureed. I would wait until you can have soft foods. My nutritionist Said to try to add salsa for flavor. I pureed up two rotisserie chickens deboned and deskinned and that saved me. Got some low fat gravy and mashed potatoes. Pureed cottage cheese tastes like plain yogurt.

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I'm on the purée diet and wanted to make scrambled eggs? Thoughts on this? I was going to add milk to make them more purée.

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I couldn't stand the thought mine the blender????. So I chopped/mashed my as fine as I could get.

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I'm on the purée diet and wanted to make scrambled eggs? Thoughts on this? I was going to add milk to make them more purée.

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That should be fine.

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I tried it when i was cleared for it. A piece got stuck and I had a couple hours of terrible pain. My Dr was going to send me to the ER for an upper GI, but i finally vomited it out. I waited a couple of weeks before trying it again. It was much better, but still had some issues. The point is that many people can tolerate it and many people cannot. Just proceed slowly and carefully until you know which category you fit into. Good luck!

make it a great day

I'm on the purée diet and wanted to make scrambled eggs? Thoughts on this? I was going to add milk to make them more purée.

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I was allowed scrambled eggs on purees.

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Scrambled egg. Not egggs.

Whoop the heck out of the egg, adding a splash of milk, salt, pepper and a sliver of butter. Pour into medium hot egg pan and stir, stir, stir. When egg starts to cook, stir a lot more and add another pat of butter.

Keep stirring with spatula, add a large pinch of shredded cheeese ( I like Gouda) and stir, stir, stir.

Serve really wet. They should be shiny, borderline runny, just barely set.

Delish. At three years out, I can't finish two egggs but I can add another yolk or some diced sautéed mushroom and onion.

It took me post 2 months before I could eat eggs

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Do the whites only. It's easier on the stomach. At lease for me.

Mrs. Marrufo Phone

How to have boiled eggs with guacamole in puree stage

Scrambled egg. Not egggs.

Whoop the heck out of the egg, adding a splash of milk, salt, pepper and a sliver of butter. Pour into medium hot egg pan and stir, stir, stir. When egg starts to cook, stir a lot more and add another pat of butter.

Keep stirring with spatula, add a large pinch of shredded cheeese ( I like Gouda) and stir, stir, stir.

Serve really wet. They should be shiny, borderline runny, just barely set.

Delish. At three years out, I can't finish two egggs but I can add another yolk or some diced sautéed mushroom and onion.

Don't judge me for these questions....

1. Regarding a sliver and a pat of butter: How much is that exactly? Would you say a sliver is approximately a teaspoon? How much is a pat?

2. Regarding a splash of milk: Would you say that's equivalent to a tablespoon?

I'm probably one of the most incompetent people you can possibly imagine when it comes to cooking. I've spent the last 10 years eating my way to obesity on take-out. I am learning to cook, but I'm still at the stage where I need measurements. I can do a pinch and a dash, but beyond that, I have to utilize measuring spoons, measuring cups, and/or a scale.

3 tbsp of egg beaters = one egg with a little cheese. I microwave for a minute. and then scramble they are delicous

Scrambled egg. Not egggs.

Whoop the heck out of the egg, adding a splash of milk, salt, pepper and a sliver of butter. Pour into medium hot egg pan and stir, stir, stir. When egg starts to cook, stir a lot more and add another pat of butter.

Keep stirring with spatula, add a large pinch of shredded cheeese ( I like Gouda) and stir, stir, stir.

Serve really wet. They should be shiny, borderline runny, just barely set.

Delish. At three years out, I can't finish two egggs but I can add another yolk or some diced sautéed mushroom and onion.

Don't judge me for these questions....

1. Regarding a sliver and a pat of butter: How much is that exactly? Would you say a sliver is approximately a teaspoon? How much is a pat?

2. Regarding a splash of milk: Would you say that's equivalent to a tablespoon?

I'm probably one of the most incompetent people you can possibly imagine when it comes to cooking. I've spent the last 10 years eating my way to obesity on take-out. I am learning to cook, but I'm still at the stage where I need measurements. I can do a pinch and a dash, but beyond that, I have to utilize measuring spoons, measuring cups, and/or a scale.

My sliver is maybe a teaspoon, my splash depends on how fast the milk comes out, but it's probably a tablespoon and my pat is maybe half a tablespoon?

I cook by sight. Eeeeek!

By all means give them a try if they fit within your plan's pureed stage. We had them served up to us in the hospital, so it shouldn't be too early overall sleevewise (I'm not real big on scrambled eggs, but had boiled eggs a few times those first couple of weeks, and they settled well with me.) As noted by others, they may not settle with you - tolerances can vary widely between people, so try a small amount at first to see how you do with them.