This is a quick and easy dish to prepare but requires skill to perfect it. After reading up a bit from various websites on the know-how, it took me 2 attempts to get it right. My first attempt resulted in too watery custard egg.
Ingredients
2 large eggs (I used Sakura eggs)
200 ml home-made chicken stock
80 ml fresh milk (I used Marigold UHT Fresh Milk)
3 tsps mirin
A dash of white ground pepper
1 round tbsp of minced pork
Method
1) Beat the eggs thoroughly and add the rest of the ingredients (except the meat). Stir well.
2) Pass the egg mixture through a strainer into another bowl for steaming. This step is to create a smooth texture in the final product.
3) Add the minced pork and stir gently to avoid air bubbles from forming.
4) Steam for about 10 minutes using medium heat.
5) Spoon out the hot custard egg in smaller portions into a baby bowl to cool it down before feeding.
The recipe here can serve 2 babies. Suitable for twins. Otherwise, mommy could enjoy the reminder for lunch/dinner :) Since whole eggs are used here, the recipe is recommended for babies of 12 months and above.
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