Ingredients:
• 1 egg yolk
• 2 tablespoons water
Method:
Put egg yolk into a cup or small ramekin (½ cup capacity). Use a tiny whisk or a fork to mix yolk and water until smooth.
Cover cup with foil. Place in a steamer insert and set over simmering water. Cover pot. Steam for 4 to 5 minutes.
Remove from heat to cool before serving.
If any cooked egg yolk is left over, cover and promptly refrigerate it. Use within 2 days.
Variation: Blended egg yolk and greens
After steaming an egg yolk blend a little with vegetable purée.
• 1 tablespoon baby's steamed egg yolk (see above)
• 1 tablespoon cooked chopped courgette/zucchini
• 1 tablespoon cooked chopped broccoli
Use a stick blender or mini processor to blend cooked egg yolk and vegetables to a smooth purée.
When baby has progressed to slightly more lumpy textures, just whisk or stir cooked yolk into the cooked, mashed vegetables.