Get the recipe: PERFECT EGG YOLK FOR BABY
Ingredients
- 8 eggs or any amount you desire
- 1 tsp baking soda
Instructions
- Place eggs in a single layer in medium saucepan. Cover with cold water by 1 inch and add baking soda. Over medium heat, slowly bring to a boil. When you have reached a boil, cover and remove from heat. Let sit for 8-10 minutes.
- Meanwhile, fill a medium bowl halfway with ice and cold water.
- With a slotted spoon, transfer eggs to the bowl of ice water, this will stop them from cooking. Let cool for at least 10 minutes and then transfer the eggs to a towel to dry. Peel and scoop out egg yolk.
- When ready to serve, peel the egg sheel and scoop out egg yolk.
- You can serve the egg yolk to your baby whole or chopped in small pieces for a finger food or smash with a fork for a baby food puree.
Notes
UPDATE: there has been some recents studies that show that giving baby the egg white (which was once regarded as a bigNO due to allergies) actually helps baby advert egg allergies later on in life. If there are any egg allergies in the family, skip the egg white and only feed baby the egg yolk.
Age: 4 months and up
Yield: 8 egg yolks - 8 servings
Storage: Can be eaten right away, or the entire egg with peel can be stored in the fridge in a covered container for up to a week.
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