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Oeufs Au Plat

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.191
Energy (kCal)445.8865
Carbohydrates (g)6.4639
Total fats (g)31.0125
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First you place the frying pan on the stove, medium- high temperature, add a tablespoon of butter in the skillet, rub the frying pan with the butter. | 2. When the butter has melted, gently break the eggs into the frying pan without breaking the yolk. Then cover the skillet in about 30 second, take the cover away and then continue with medium-low temperature, wait about 1 to 2 minutes until the white have coagulated and turned opaque and then sprinkle over the surface of the egg a little salt and ground black pepper (pureed). | 3. When the eggs are ready, you can take it out, put in the disk, you also can placed on the hot surface of the egg a thin slice of cheese, (optional), set up a branch of coriander on the eggs to decorate, serve with lettuce, white bread, milk, chicken sausage and bacon or shrimp ( option). In my family, I often served with white bread, chicken sausage, ham, bacon, shrimp, french fries, vegetables salad, milk -- | 4. Tips and Suggestions: Request for immediate consumption when it is hot. | 5. Alerts: Wash all the eggs before cook, use paper towels to dry them before crack. Do not eat more than seven eggs per week. Absolute need to limit egg for diabetics. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 5 357.5 1.8 31.4 23.775
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375

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



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