Steamed Omelet

1. 1 Eggspack 10 pcs ≈ $1.89 1 pcs
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 50 ml
3. 3 Butterpack 180 g ≈ $1.60 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare a baking dish about 8 cm in diameter and 3 cm deep and grease the inside with oil; set up a water bath by taking a medium pot, filling it with water to half the height of the dish, bringing it to a gentle boil, and covering.

2. Beat the eggs¹ with the milk² until smooth and season to taste; pour the mixture into the greased dish.

3. Place the dish into the pot with the boiling water so that the water reaches about halfway up the dish; cover with a lid.

4. Steam over medium heat for about 12 minutes, until the omelet is firm and light in color and the edges begin to detach from the dish walls.

5. Check doneness by gently inserting a toothpick or skewer—it should come out dry and clean; lift the dish onto the table and let it stand for 2–3 minutes.

6. Serve: remove the dish from the pot and carefully transfer the omelet to a plate; serve warm, with herbs to taste.

7. Finish: if desired, replace the milk² with water 1:1 without changing the overall structure of the dish; you can prepare ahead, grease the dish and refrigerate, then steam to finish.

In short

• A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.