Korean steamed eggs or “Gye-ran-jjim”(계란찜) is a fantastic and simple way to have eggs. It is a famous Korean appetizer and often given for free as a restaurant’s promotion to regulars. It’s easy to make and the ingredients used is suitable for babies as early as 6 months when they start eating solid food.
It can be cooked in a ramekin or heat-proof bowl in a pot of boiling water, but the way I like it is to cook it over a stove-top in a Korean stone(earthenware) pot. They are inexpensive and easy to find at any Korean supermarket.
Eggs for the baby
Eggs are generally safe for babies as they begin eating whole foods, unless they are allergic. It was one of the first dishes I served Jaycob and has been his favorite food since then. It’s lucky that eggs are packed with nutrients like protein and choline as well as B-vitamins, folate, phosphorus, and selenium. It’s quite easy being conscious of Jaycob’s health and diet. And steamed eggs are soft and easy to eat. Check out my Japanese-style steamed egg recipe. Chawanmushi
5 free farm eggs
1 tbsp green onions diced
1 tbsp carrots diced
salt to taste
Thoroughly wisk 5 eggs
Finely dice a green onion and carrot into small pieces.
In your earthenware pot, add wisked eggs and a half cup of water
Stir until the eggs start to cook and form curds.
Add green onions and carrots and place a lid on top.
Cook under medium heat for about 5-8 more minutes.
1 – Wisk Eggs – I’m using 5 eggs because it fits the size of my pot. Running the eggs through a strainer will give the eggs a silkier texture, but I won’t be doing that in this recipe. I’m looking for a rougher, chucky look and feel.
2 – Season your eggs – You can season the eggs with salt before cooking. I suggest skipping this step for infant babies. Transfer the wisked eggs into an earthenware pot or ramekin.
3 – Add water and stir – Add about a half-cup of water and stir continuously as the eggs cook and form curds. If you want to be fancy, you can also use Korean dried anchoy stock or chicken stock.
4 – Garnish with green onions and carrots – I try to add carrots to almost every recipe for my toddler. But you can skip it and just add the scallions.
5 – Cook for 8 minutes under medium heat- Cover it with a lid and let it cook for another 5-8 minutes or when the eggs are done. I like this with a decent amount of water left. Don’t cook it until all the water has evaporated. This step will allow the eggs to expand and rise.
https://jaycoblittledishes.com/wp-content/uploads/2018/10/baby-friendly-slow-cooked-rice-with-vegetables-and-liver-recipe-featured-image.jpg10801080Benzhttps://jaycoblittledishes.com/wp-content/uploads/2018/10/jaycob-little-dishes-main-logo.pngBenz2018-10-06 17:04:502019-10-01 04:22:00Slow-Cooked Rice with Vegetables and Liver