Photo: Unsplash
Age: Around 10-12 months and up, once egg has been introduced and tolerated well.
Steamed egg custard — known as chawanmushi in Japan and popular across many other East Asian kitchens — is silky, mild, and naturally soft, making it an easy way to offer egg as a protein source to babies and toddlers.
Ingredients
- 2 eggs
- 1 cup low-sodium chicken or vegetable broth (cooled)
- A pinch of finely chopped soft vegetables, optional
Instructions
- Whisk the eggs gently, trying not to create too many bubbles.
- Slowly whisk in the cooled broth until well combined.
- Strain the mixture through a fine sieve for the smoothest texture.
- Pour into small heatproof cups or a shallow dish.
- Cover loosely and steam over simmering water for 12-15 minutes, until just set with a gentle jiggle in the center.
- Cool until safe to eat, then serve as-is or with finely chopped soft vegetables stirred in.
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Getting the silky texture
Two things make the biggest difference: whisking gently to avoid air bubbles, and straining the mixture before steaming — both steps help avoid a rubbery or overly bubbly texture.
A note on introducing egg
Egg is a common allergen, so if this is one of the first times your child is trying it, introduce it on its own in a small amount first and watch for any reaction before offering a mixed dish like this one.
