Egg mash with unsalted curd cheese

A moist, lumpy mash with no dry, crumbling pieces of egg left.

Serve warm. If it seems dry, stir in a little more curd cheese.

Both the white and the yolk must be solid; lightly cooked egg is never served. Dry yolk gathers in the mouth, so it is always moistened with the curd cheese.

Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.

Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Your baby may not have teeth yet, so every piece must be soft enough to squash with gums. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.