Saturday 27 November 2010


The Exceptional Egg-yolk/Æggeblomme/蛋黃[dàn huáng]

Some sources say egg yolk can be served from 6 months, some say from 8 months, but I served it J just before he turns 8 months old.

1. Hard-boil an egg by placing it in a pot filled with about 1 inch of cold water over the top of the egg. Cover pot with lid and bring to a boil over medium heat. As soon as the water comes to a full boil, remove from heat and let stand in hot water 15 to 17 minutes.

2. Peel shell away, cut in half and scrape or pop out the yolk

3. Mash the yolk and mix in formula (1 teaspoon) and serve

1. Hard-boiled eggs are fun to eat and easy to pack for on-the-go lunches for older babies.

2. You can make a healthy egg salad by mixing chopped up hard-boiled eggs with fresh lemon juice and olive oil, leeks and dill.

3. You can mixed mashed egg yolk with yogurt, or whatever food you are serving to baby

Nutritional Value:
Egg contains carbohydrates (approx. 60), protein and is a very good source of selenium, iodine, and vitamin B2 and a good source of protein, molybdenum, phosphorus, vitamin B5, vitamin B12, vitamin D, iron, folate and zinc.

The egg yolk contains all of an egg’s vitamin A, D, and E; almost all the vitamin B12, choline, folic acid and vitamin B3; 76% of the biotin, 73% of the inositol, 50% of the niacin, 93% of the vitamin B6, 42% of the riboflavin, 90% of the thiamin and 44% of the protein.

Of the mere 5 grams of fat in an egg yolk, only 1.5 grams (31%) are saturated fat. Monounsaturated fats total 1.9 grams (38%) and polyunsaturated0.68 grams (14%). The ratio of an egg’s fat content comes close to meeting the dietary proportions currently recommended as: -1/3 saturated, 1/3 monounsaturated and 1/3 polyunsaturated.

One of the most striking features of an egg’s nutrient content is the quality of egg protein. Egg protein quality is so high that scientists often use eggs as a standard for measuring the protein quality of other foods. The Food and Agriculture Organization of the United Nations lists whole eggs as having a biological value of 93.7%. (Biological value is a measurement of protein quality expressing the rate of efficiency with which protein is used for growth.) This rating places eggs above milk (84.5%), fish (76%), beef (74.3%), soybeans (72.8%) and dry beans (58%). Due to their high-quality protein, eggs are classified with meat in the food categories with 1 egg equal to 1 ounce of lean meat, fish or poultry.

Additional information:
How many eggs a week should baby eat? I serve an egg yolk once a week to J. Eggs are considered high on the potential allegens list, thus I am a little in doubt when I should introduce it to J. But I have decided to introduce it to him just about when he turns 8 months od.


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