RecipeDB

Cooking in progress....

Traditional Easter Marbled Pace Eggs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.36
Energy (kCal)858.0
Carbohydrates (g)4.32
Total fats (g)57.06
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the outer skins away from red and yellow onions. | 2. Wrap the skins around the eggs in a random way - you do not need to cover the egg completely. | 3. Encase the eggs with the onionskins in a piece of aluminium foil - covering completely, OR tie pieces of non-coloured string around the eggs. | 4. Boil the eggs for about 5-7 minutes. | 5. Take off the heat and allow to cool in the water. | 6. Peel away the string, aluminium foil, onion skins and arrange the coloured eggs in a basket or egg holder - for the centre of the Easter Breakfast, Tea or Brunch table. | 7. You can "polish" the eggs with a bit of butter to deepen the colours and give them a gloss. | 8. Alternative dyes include, beetroot water and spinach water for red and green eggs! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 12 858.0 4.32 75.36 57.06
    onion yellow 6 -8 0.0 0.0 0.0 0.0
    aluminum foil - - - -
    string non-coloured - - - -
    butter - - - -
    water - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition