Tender Tuna and Egg Custard for Babies
Nutritious Tuna and Egg Custard Recipe for 31-Month-Old Babies
Introducing a recipe for a soft and moist tuna and egg custard, perfect as a side dish for your 31-month-old baby. It’s easy to make and great as a snack or meal accompaniment from the later stages of baby food.
Ingredients
- 30g canned tuna (drained of oil or water)
- 2 fresh eggs
- Approx. 0.2 tsp fine salt (use a very small amount for babies)
- 60ml purified water or anchovy-kelp broth
- 1 Tbsp cooking sake (to remove eggy smell)
Cooking Instructions
Step 1
Prepare a microwave-safe bowl or a small pot. Crack 2 fresh eggs into the bowl and gently whisk them with a fork or whisk until the yolks and whites are well combined. Don’t over-whisk.
Step 2
Slowly pour 60ml of purified water over the whisked eggs. Using a clear broth (like anchovy or kelp broth) can add a deeper flavor.
Step 3
As this is for a baby, keep the seasoning minimal. Add only about 0.2 tsp of fine salt to lightly season. Adjust the amount based on your baby’s age and preference.
Step 4
Add 1 Tbsp of cooking sake to neutralize any eggy smell. It’s best to use one with a mild flavor for babies.
Step 5
Drain the 30g of tuna thoroughly to remove all oil or water. If the chunks are large, you can lightly mash them for a smoother texture that’s easier for babies to eat. Place the prepared tuna on top of the egg mixture.
Step 6
Cover the bowl with a lid or plastic wrap, poking a few small holes with a fork if using wrap. Microwave for about 2 minutes and 30 seconds to 3 minutes (for a 700W microwave) until the custard is firm and smooth. Adjust the cooking time as needed to check for doneness. Serve immediately while warm for your baby to enjoy!
