Chinese
Gluten freeEgg yolk congee for babies (dàn huáng zhōu)
6m+ · Plain silky rice congee with fully hard-boiled egg yolk mashed through
Across China, egg yolk congee is one of the first protein foods a baby is given, often as a light supper once plain rice paste is going down well. A fully hard-boiled yolk is crumbled and mashed into soft, unsalted congee, turning it pale gold and creamy. It contains egg; there is no milk, gluten, peanut, tree nuts, soya, sesame or fish. Many families start with a quarter of a yolk and build up over a few days. Chef's tip: plunge the boiled egg straight into cold water; it stops a grey ring forming and the yolk crumbles more easily.
- Prep
- 5 min
- Cook
- 45 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 58 kcal
Baby & toddler safety
- Age: from 6 months+.
- Allergens: contains egg. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 1 ¾ oz white ricerinsed
- 2 ½ cups water
- 1 egg
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What you'll need
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Method
0/5 doneStep 1: Put 1 ¾ oz white rice and 2 ½ cups water in a pan, bring to the boil, then lower the heat and simmer, half-covered, for 40 minutes, stirring now and then, until the grains have burst into a thick, creamy congee.
40 minStep 2: Meanwhile, put 1 egg in a small pan of cold water, bring to the boil and boil for 10 minutes, until fully hard-boiled. Cool it in cold water, peel and lift out the yolk. A soft or jammy yolk is a mistake here: for babies the yolk must be firm and crumbly all the way through.
12 minStep 3: Blend or sieve the congee until smooth. Mash the yolk with a spoonful of congee into a paste, then stir it back into the pot until the congee is evenly pale gold.
Step 4: Cool your baby's portion until just warm before serving. The egg white can go to an older child or adult.
Step 5: Cool leftovers quickly, cover and refrigerate for up to 2 days, or freeze in portions. Reheat once until piping hot right through, stir, and cool before serving.
Nutrition per serving
- Calories
- 58 kcal
- Protein
- 2 g
- Carbs
- 10 g
- Fat
- 1 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does egg yolk congee for babies (dàn huáng zhōu) take?
- About 50 minutes in total: 5 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white rice?
- Any long-grain rice, same amount.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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