Korean Steamed Egg

Soft and custardy · 15 min · 2 baby portions

12m+ProteinAllergen: eggAllergen: fish

INGREDIENTS

  • Stock base made with dried kelp and anchovies
  • 2 eggs
  • Carrot, finely diced
  • Spring onion (optional)

HOW TO COOK

  1. 1Make a light stock by simmering dried kelp and a few anchovies, then strain.
  2. 2Beat the eggs and mix well with the cooled stock and finely diced carrot.
  3. 3Pour into a small pot or bowl and cook gently over low heat (or steam), stirring at first, until just set and silky.
  4. 4Cool to a safe temperature before serving.

TIP

Keep the heat low so the egg stays soft and custardy rather than rubbery.

🔗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.