Bone Broth Steamed Eggs

Asian-style dish that may be enjoyed for breakfast, lunch, dinner or as a side dish to a main meal. This recipe is simple, nourishing and full of flavour.

Babies can practice using a spoon here, or use their fingers for a wonderful sensory experience! This is a super quick meal to prepare, and can be easily shared with your little one.

This recipe contains sesame oil, which is one of the top 9 allergens for babies. You can read more about safely introducing babies to allergens in this blog post.

Bone Broth Steamed Eggs

GF | VG | DF | RSF

Double boiler

1 cup eggs (approximately 5 eggs)
1 and 1/2 cups bone broth of choice
1 tsp sesame oil
1 tsp tamari
2 tsp finely sliced shallots
1 pinch salt

Crack the eggs into a heat proof bowl and whisk well. Season with salt and pour in the broth, mixing gently
Bring a pot of water to a boil and place a colander on top. Cover the bowl of eggs with glad wrap tightly or a firm fitting lid and place the bowl in to sit on the colander (out of the water) place a lid over the top of the colander and allow the eggs to steam in the bowl for 12 minutes
You know it is ready when it jiggles when moved and is no longer runny
Shallowly slice the steamed egg and top with the sesame oil, tamari and finely sliced shallots