Fish and Vegetable Egg Cup

fish and vegetable egg cup


  • 250 g vermicelli - soaked, boiled and drained
  • 2 eggs, slightly beaten but not until frothy
  • 6 level scoops follow-on formula powder dissolved in:
  • 3/4 cup lukewarm clear chicken stock (boil the chicken with just some onions; do not add salt; strain before using)
  • 3 tbsps chopped steamed white-fleshed fish (take out all the bones; you may also use chicken)
  • 1 tbsp chopped blanched spinach leaves
  • 1 tbsp boiled carrot, cubed

* ingredient for 5 servings


Stove or oven method:

To the beaten eggs, add in the milk powder dissolved in lukewarm stock. Add in the rest of the ingredients and stir until well combined.

Divide the mixture equally among 5 bake-proof custard cups or Japanese tea cups (1/3 cup per serving).

Cover the cups with foil and steam over low heat for 20 minutes until set.

Let cool until lukewarm then serve.​​

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