AGE
11m+
Baby Steamed Egg Custard (11m+)
Parent community share · Silky · Protein
Baby Steamed Egg Custard
So silky it melts in the mouth — egg steamed with broth until fully set, with your choice of add-in, for protein and chewing practice 🥚
Steamed egg custard is a classic on the baby table — so silky it melts in the mouth, perfect for baby's delicate palate. The secret is the ratio of egg to broth and straining the mixture well so it steams up smooth. Best of all, you can "choose your add-in": scallop, chicken, beef or quail, finely diced and steamed right into the egg for extra nourishment, while giving baby a gentle chance to practise chewing soft little pieces.
Ingredients
Base
- Egg1
- Broth or water (unsalted, about 2x the egg volume)~100 ml
Protein choice (pick one, finely diced)
- Scallop (diced) / chicken / beef / quailto taste
- Soft diced vegetable (optional, for extra nourishment)1 tbsp
Method
- WhiskWhisk the egg with the broth or water (about 2x the egg volume) and strain well so the mixture is extra smooth and steams up silky.
- Add the proteinPlace your finely diced protein choice (scallop / chicken / beef / quail) and the optional soft vegetable in a bowl, then pour the egg mixture over.
- Steam until setCover the bowl with foil (poke a tiny hole to stop condensation dripping in) and steam over low-medium heat for about 10–15 minutes. The egg must be fully set, with no runny liquid; any meat or seafood add-in must be cooked through, no pink, juices run clear before you take it off the heat.
- Cool & serveLet it cool down to a safe, just-warm temperature before serving baby.
Safety notes
- Egg and add-ins must be fully cooked. The egg must be fully set with no runny liquid; any meat or seafood add-in must be cooked through, no pink, juices run clear — never undercooked.
- Allergen: egg. If you add scallop or other seafood, that is a common allergen too. If anything is new for baby, introduce one new food at a time and watch for 2–3 days for any reaction.
- No added salt, sugar or honey under 1. Steam with unsalted broth and let the egg and add-ins provide the flavour.
- Seasoning is for adults / 1y+ only: once baby's portion is set aside, adults can add soy sauce or sesame oil to their own.
- Dice the add-ins finely and serve just warm; keep baby seated and supervised while eating.
Why it's great for baby
Egg is a quality source of protein and choline for baby, supporting brain and body development; steamed into a silky custard, the texture is soft and melts in the mouth, ideal for babies just entering the chewing stage. Adding a scallop, chicken, beef or quail as your protein choice tops up protein and micronutrients in one bowl, while giving baby practice handling soft little pieces.
Quality protein
Silky & easy to swallow
Chewing practice
Choose your add-in
Tips
The key to a silky custard: strain the egg mixture, use warm water, cover with foil to stop condensation dripping in, and steam over low-medium heat so the surface stays smooth without bubbles.
Share with adults: from the same bowl, set aside baby's portion first, then drizzle a little soy sauce and sesame oil on the adults' portion — one steam, two meals.
Texture by age: for younger babies, dice the add-ins even finer or use only vegetable purée; older babies can have a few more soft little pieces to practise chewing.
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Shared by the iBuddies parent community 💛 — thank you to all the parents swapping baby-recipe ideas. Want to share your version? Come join us in the community.
Recipe card (save it)
More variety and nourishment at every meal 🥚
Want some lovely add-ins for your steamed egg? Explore the iBuddies Baby-Friendly Collection — from scallop to chicken, for more choice on baby's table.
Shop the Baby-Friendly Collection More baby recipes