Chinese Steamed Egg

Smooth custard · 20 min · 2 baby portions

8m+ProteinQuickAllergen: egg

INGREDIENTS

  • 2 eggs
  • Warm water (about 1.5x the egg volume)
  • A few drops of sesame oil (optional)

HOW TO COOK

  1. 1Whisk the eggs well.
  2. 2Stir in the warm water until combined.
  3. 3Strain the mixture through a sieve into a heatproof bowl for a silky finish.
  4. 4Cover with a lid or foil to stop water dripping in.
  5. 5Steam gently until just set and jiggly in the centre.
  6. 6Drizzle with a touch of sesame oil and cool slightly before serving.

TIP

Strain the egg and steam on low heat for a smooth, silky custard.

🔗Source: Regular Mum (TikTok)

Always follow your paediatrician's guidance on allergens and choking-hazard textures. Cook eggs, fish and meat thoroughly and serve food just warm.