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Mashed boiled egg

Mashed boiled egg
Photo: Ramesh NG, CC BY-SA 2.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Eggs2

You need

  • Medium saucepan with lid
  • Potato masher or fork
  • Ice-cube trays with lids

Method

  1. Put 2 egg in a saucepan, cover with cold water and bring to the boil on high.
  2. Simmer on medium for 10–12 minutes. The yolk must be fully firm, never runny, for a baby.
  3. Cool in cold water, peel, and mash finely with 60 ml cooled boiled water, breast milk or formula. For 10–12 months, offer soft strips or chopped egg instead.
  4. Egg is a common allergen. ASCIA advises giving it in the first year, before 12 months, starting with a small amount in the morning so you can watch your baby for 2 hours.
  5. Watch for hives, swelling, vomiting or fussiness. Swollen face or tongue, or trouble breathing: call 000.
  6. Once egg is fine, keep it in the diet about twice a week. Test temperature on your wrist before feeding.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Introducing egg in the first year is recommended by ASCIA; follow your GP's advice.
  • Contains: egg.