34-month-old: An Eating Preference Challenge Phrase
Our little one’s essential nutrition requires an egg a day. Rima once was ok with mostly everything, including egg in all form before. However, as she ages, her food preference changes as she knows what she really wants. My recent mission is to experiment with the right combination for the egg recipes for her to finish one egg. There are a thousand ways of cooking scrambled egg worldwide, depending on cultural differences. I still wonder why and look for an answer; a scrambled egg is popularly served to break the fast. Personally, I also prefer cooking egg dish for breakfast since lunch will be at her nursery, which I would not expect any egg dish at school, as it is one of the items that kids tend to be allergic to. Since my daily mission is accomplished in the morning, we could relax cooking and eating during dinner time.
To the right flavour and texture
Arabiki Sausage Scrambled Egg
Flavour plays a vital role in a kid business. Kids are born familiar with sweet flavour from breast milk. Super taster gene may have difficulty with many vegetables since they are so sensitive to the bitter taste. Admittedly, to make my child or other kids enjoy eating their meal. A hint of sweetness is necessary. We just have to make sure that the popular flavour will not come from any white sugar but from any low GI ingredients as possible. In most of my cases, honey is a delicious option.
No Yakky Texture, mommy!
Running scrambled egg can be really yakky, according to Rima. Egg to liquid (milk) ratio, in this case, I discovered that the 1/3 milk of 1 medium size egg is just the right consistency for her. This could apply to the similar texture of steamed egg or soft egg tofu she adores. Her ideal egg texture; moreover, must be soft and moist, definitely not too runny. So I do not have to worry about any bacteria from an uncooked egg at this point. Enough fat is also another important tip in scrambling egg as to keep them moist and not stick to the pan. Lastly, I accidentaly left my pan on the gas hop long before starting to cook at medium heat. I also believe that the super hot pan help this become a wonderful texture.
Season without seasoning
Although Rima has reached her first 1000 day window to shape her preference, I continue to season less instant sauce or refrain from white sugar. Familiar with mild taste from natural ingredients is contributed to a life long healthy preference. With Arabiki sausage, it is flavourful enough to give a deliciousness to the whole dish. Therefore, additional seasoning is NOT necessary here.
What is Arabiki sauasage?
Arabiki sausage is a coarse smoked pork Japanese style sausage. The word Arabiki means “coarsely ground” It is actually a palatable, mild flavour with a distinguishing snap when bitten because of its sheep casing. My favourite size and taste are as followed accordingly, Itoham, Kokun, Nippon Ham Group, or Takumi. It comes in 6 sausages in a pack which is conveniently for use. Although the package is not for storing purpose. I could easily place them into the smallest size of the Lock & Lock box container. It fit perfectly. I praised the Japanese round thinking mindset as practical throughout the process.
Extra topping is more than welcomed
I would pick some greens or bell pepper for extra flavour and nutrition diced into small pieces. I also encourage a little herb, spices or superfood like flaxseed. For example, on my second trial, I even challenged her with a stalk of baby broccoli (it is more bitter than broccoli) by cutting it into small pieces, from No No mommy to an empty plate. You make me proud, my little Rima. Finally, I am so thankful to the Arabiki sausages to increase my angle’s appetize. Of course, everything has two sides. Just like a buddha’s middle way, live moderately, not too much nor too little.
How to Serve
We simply serve over warm jasmine rice with green salad on the side. I think even though we did not season it, the flavour is full enough to not to have solo. Perhaps pommes sauté or boiled potato are possible. Keep me posted if any of your kids love this dish.
Arabiki Sausage Scrambled Egg
an ideal egg texture with 100% cooked for my kid.
- small pan
- 1 piece egg (medium size)
- 2 tbsp milk (full fat)
- 1 tbsp olive oil
- 1 tbsp sallot (minced)
- 1 piece Arabiki sausage (diced)
- 1 Parsley (chopped)
- 1 cup rice (cooked)
- 1 tsp olive oil (extra virgin)
Mix egg and milk and beat until coporate
Add Olive oil in the pan until hot, then add shallot and sausage, and stir fry until cooked
pour over the egg mixture, stir immediately with spatular from outter ring to the opposite side 4-5 times. Until the texture is formed, turn off the heat
pour the scrambled egg over the warm cooked rice. Sprinlke the chopped parsley or coriander. finish with a few drop of extra virgin olive oil