Eggs are an important part of a baby’s diet providing essential nutrients like Vitamins A & D and Proteins and are also a rich source of Iron. Although egg whites are known allergens and not recommended for babies below the age of 1, well cooked egg yolks are safe to introduce between 6 to 8 months.
I got Keya started on boiled mashed egg yolks at about 7 months. As I din’t know to many ways to use a boiled egg yolk, I just mashed it into her dal-rice khichdi (Khichdi is the Indian term for rice and lentils cooked together till extra soft and flavoured lightly with turmeric, garlic and turmeric). Although she loves her khichdii, I was keen to introduce her to some newer flavours. I whipped this super simple dish up for her the other day and she just lapped it up! Dinner time was 7-1/2 minutes from start to finish!
– 1 or 2 egg yolks, whisked well
– 3 to 4 tbsp brown rice, ground to the texture your baby likes
– a small knob of butter
– a small pinch of dried oregano, basil and black pepper
– a couple of tablespoons of warm whole milk
1. Cook the brown rice in water till soft. Whisk the egg yolks together with a tablespoon of milk.
2. Melt the butter over a slow heat in a non-stick saucepan. Add the eggs and allow them to set just a little bit. Whisk to scramble. When the eggs are scrambled, add the cooked brown rice.
3. Sprinkle the dried herbs and pepper and mix well. Add a spoon of milk or two if the mix becomes too sticky.