Baby and toddler recipes
🥚 Silky steamed egg custard
A smooth, savoury Chinese style steamed egg that sets into a soft custard. Gentle on new eaters and a lovely way to introduce egg.
Makes 2 baby portions
Ingredients
- 1 Egg
- 100ml warm water
- 1 tsp Spring onion (very finely chopped, optional)
- 2 or 3 drops Sesame oil
Method
- Whisk the egg with the warm water until fully combined.
- Pour through a sieve into a small heatproof bowl to remove bubbles.
- Cover the bowl with a plate or foil.
- Steam over a pan of gently simmering water for 10 to 12 minutes until set all the way through.
- Add the spring onion and sesame oil.
- Cool to warm before serving.
Serving it to your baby
At 6 months, serve on a spoon; it is smooth and melts in the mouth. From 9 months, stir through soft rice or flaked fish.
For the rest of the family
Adults can add a drizzle of light soy sauce and chopped chives.
Storing and reheating
Best eaten freshly made. Leftovers can be kept in the fridge for up to 1 day and should be eaten cold or reheated once until steaming.
Weaning with OBubba
Plan meals and log what your baby loved.
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Questions parents ask
How do I know steamed egg is cooked?
It should be fully set and wobble as one piece, with no liquid egg on the surface when you tilt the bowl.
Why sieve the egg?
Sieving makes the custard smooth and silky, without bubbles or stringy bits.
OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).