Plain Scrambled Egg Weaning Mash

🧺 Ingredients

• 1 large egg
• 2 tablespoons made-up kitten milk replacer, or plain warm water
• A knob of nothing — the pan goes on dry, with no butter, oil, milk, salt or pepper

👩‍🍳 Method

1. Crack the egg into a bowl and beat it thoroughly with a fork until the yolk and white are completely combined.
2. Warm a non-stick pan over a low heat — low is important, as high heat makes rubbery curds a kitten cannot manage.
3. Pour in the egg and stir constantly with a silicone spatula, drawing the mixture across the pan as it sets.
4. Take the pan off the heat while the egg still looks slightly glossy; it will finish cooking in the residual warmth.
5. Check that no translucent or runny egg remains, then tip the curds into a bowl and mash them finely with a fork.
6. Stir in the kitten milk replacer a spoonful at a time until you have a soft, loose mash rather than lumps.
7. Cool to body temperature, test it on the inside of your wrist, and offer a teaspoon on a shallow saucer.

📝 Notes

Weaning normally begins around four weeks and should be led by your vet or breeder — a kitten still needs its mother's milk or a proper kitten milk replacer as the mainstay, and egg is an introduction to texture rather than nutrition. Cow's milk has no place here: most cats and kittens are lactose intolerant once weaned and it commonly causes diarrhoea. The egg must be fully cooked, never soft or runny, because of both salmonella risk and the avidin in raw white. As with any treat, keep this to roughly 10% or less of daily calories — it is supplementary and is not a complete or balanced diet on its own. Offer a small amount first and stop if you see any loose stools, vomiting or itching, as egg is among the more common feline food allergens. Make fresh each time and discard leftovers rather than reheating.