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

Jane Houston
GF | VG | DF | RSF
Course 2 meals a day, 3 meals a day, Family Meals
Servings 4 people


  • 1 Double boiler (or heat proof bowl + colander + lid)


  • 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 


Able to be frozen: no 
Tried this recipe?Let us know how it was!

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