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Jīdàn gēng for babies (steamed egg custard)
9m+ · Egg whisked with warm water, strained and steamed gently into a silky, wobbly custard that babies mash with their gums
Jīdàn gēng, egg steamed with water into a quivering custard, is the dish Chinese grandparents everywhere from Shanghai to Guangzhou make for small children, and it is often the way a baby first meets whole egg at around nine months. The family version is finished with soy sauce, sesame oil and spring onion; this one is plain, so it tastes clean and gently eggy. Steamed slowly, it is smooth as silk and fully set. It contains egg and is free of milk, gluten, nuts, soya, sesame and fish. Chef's tip: cover the bowl with a plate while it steams; dripping condensation is what pockmarks the surface.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 1
Baby & toddler safety
- Age: from 9 months+.
- Allergens: contains egg. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 1 eggat room temperature
- ½ cup warm waterabout 40 °C, or warm unsalted vegetable cooking water
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Method
0/6 doneStep 1: Beat 1 egg gently in a jug until the white and yolk are fully mixed, without whipping in air.
1 minStep 2: Whisk in ½ cup warm water, then pour the mixture through a fine sieve into a small heatproof bowl. Skim off any bubbles with a spoon.
2 minStep 3: Cover the bowl with a small plate or heatproof lid. Set it on a rack over gently simmering water, cover the pan and steam on a low heat for 10–12 minutes.
12 minStep 4: Check doneness: tilt the bowl and the custard should move as one wobbly piece, a knife pushed into the centre should come out clean, and there should be no liquid egg. If not, steam for 2 minutes more. Common mistake: steaming over a hard boil; the egg puffs, turns spongy and full of holes.
Step 5: Cool until just warm, then serve with a spoon or mash lightly.
Step 6: It is best eaten fresh. Cool any leftover quickly, cover and keep in the fridge for up to 1 day; it does not freeze well. Reheat only once by steaming until piping hot all the way through, then cool before serving.
Nutrition per serving
- Calories
- 75 kcal
- Protein
- 7 g
- Carbs
- 1 g
- Fat
- 5 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jīdàn gēng for babies (steamed egg custard) take?
- About 15 minutes in total: 3 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 1 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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