Steamed Egg Omelette
A tender, soft omelette made with eggs and milk, cooked in a water bath. The texture is firm yet uniform, perfect for babies.
- Time
- 20 min
- Serving
- 126 kcal
- Ingredients
- ≈ $0.27
- Protein
- 8 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 1 pcs
- 2 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
- 3 Butterpack 180 g ≈ $1.58 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Lightly grease a small heatproof ramekin (about 8 cm in diameter). Bring water to a boil in a pot so it reaches roughly halfway up the sides of the ramekin.
Whisk 1 egg with 2 tbsp milk2 until smooth but without forming bubbles. Pour the mixture into the ramekin.
Place the ramekin in the pot of simmering water, cover with a lid, and cook over low heat.
Steam for 12–15 minutes until the omelette sets and the edges begin to pull away from the ramekin.
Check for doneness: a toothpick inserted in the center should come out clean and dry. Remove the ramekin and let it rest for 2–3 minutes.
Carefully invert the omelette onto a plate, slice into small pieces, and serve warm.
Tips
- Why it works
- Beat eggs and milk until smooth to avoid streaks. Lumps trap steam and make the omelet dense. Use a whisk or fork until no streaks remain when you lift the bowl.
- Substitutions
- Replace milk with water (50ml) for a lighter texture, or use 10g less butter if you only have oil. Grease the dish well first.
- Common mistakes
- Oversteaming makes it rubbery; check with a toothpick at 10 minutes. If it comes out wet, steam 1–2 minutes less next time.
- Storing and reheating
- Eat fresh or refrigerate the raw mixture in the greased dish for 1 day; steam 12 minutes from cold to finish. Freezing isn’t practical.
- Serve with
- Pair with buttered toast and a sprinkle of salt; cut into wedges for easy handling by kids.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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