In our house the egg is a real institution for weekend breakfast. Alice loves it in its simplest version, soft-boiled and eaten by the spoon. And it was the first way I started the first tastings with her.
After ten months, I did the same a few days ago with Lea: cooking for 3 minutes (4 if the eggs are large) and tasting the yolk by the teaspoon (we will introduce the egg white, after the year). Expression of joy for the sunny yellow on the spoon and face amazed by the texture: the yolk had her approval.
Egg many properties that are easy to digest
Three days after the first taste, if there are no manifestations of intolerance, you can propose a tasty first course mimosa. Egg cooked very hard (7 minutes from boiling the water) and yolk separated from the egg white and then crumbled, as if they were small flowers placed on rice or pasta.
Contrary to popular belief, the egg is an easily digestible food, it all depends on how we cook it. The best way is just soft-boiled, it retains its nutritional properties and is digested in an hour compared to two or three in the soda version.
The ideal would be to offer it as an alternative to meat (consider that one egg has the same protein as 50g turkey or beef or chicken) once or twice a week. It also boasts an excellent supply of vitamins, such as B12 essential for growth and mineral salts.
And the recipe? Here are the mimosa shells with green tips
Ingredients
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40 g of baby pasta (conchigliette)
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1 small egg yolk
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40-50 g of broccoli florets
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1 teaspoon of Parmigiano Reggiano
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1 teaspoon of extra virgin olive oil
Method
Wash the broccoli florets and cook them in water for 10-15 minutes. Prepare the hard-boiled egg. Heat the water when it boils, lower the egg with a spoon and wait 7 minutes. Then drain and cool under running water. Mash the broccoli florets with forks (if the child struggles to chew) and cook the pasta in the cooking water. Once ready, season with the broccoli florets, a teaspoon of oil and place in a saucer. Serve with the crumbled yolk and a sprinkling of Parmesan.
The author of the article and the photographer
Miralda Colombo she is a journalist and author of the blog www.ilcucchiainodialice.com, born on the occasion of the weaning of her daughter Alice and from which the recipe book for children "The spoon", ed. Gallucci. In recent months she has restarted the weaning adventure with her second child Lea and she has agreed to accompany the mothers of mymodernparents.com with practical advice, tricks and indications from the most accredited scientific societies on baby feeding. The photos are by Cevì (Cecilia Viganò), artist, photographer and illustrator graduated from the Brera Academy.
Read also the weaning guide of mymodernparents.com with the latest information from the scientific community. If you want to ask other mothers for advice, enter the forum in the Weaning section
TAG:
- baby
- baby food
- eggs
- recipe with newborn eggs
- go hull
- recipe mimosa conchigliette with green tips
