RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	55.583
Energy (kCal)	743.0
Carbohydrates (g)	10.737
Total fats (g)	52.44
Fatty acids, total saturated 20:0 (g)	0.0120
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3009
Fatty acids, total polyunsaturated 17:1 (g)	0.0480
Fatty acids, total trans-monoenoic (g)	0.1040
Fatty acids, total saturated 20:4 undifferentiated (g)	0.7520
Fatty acids, total saturated 4:0 (g)	0.0160
Fatty acids, total trans (g)	0.1520
Riboflavin (mg)	1.9810
Tocopherol, beta (mg)	0.0400
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0280
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.8497
Tocopherol, delta (mg)	0.2400
Arginine (g)	4.0723
Proline (g)	2.2919
Fatty acids, total polyunsaturated 18:1 t (g)	0.0920
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4800
Adjusted Protein (g)	0.0000
Cystine (g)	1.1960
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	122.8000
Copper, Cu (mg)	0.7748
Maltose (g)	0.0000
Zinc, Zn (mg)	6.5520
Total lipid (fat) (g)	52.4400
Vitamin K (phylloquinone) (g)	1.2000
Cholesterol (mg)	1488.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1440
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	217.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0880
Vitamin A, IU (IU)	2180.1000
Energy (kcal)	743.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8472
Fatty acids, total saturated 14:1 (g)	0.0280
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.6964
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.4800
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2400
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	2012.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2320
Vitamin B-12, added (g)	0.0000
Valine (g)	3.7305
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	77.1950
Fatty acids, total saturated 16:0 (g)	10.2116
Carbohydrate, by difference (g)	10.7370
Vitamin D (IU)	328.0000
Fructose (g)	0.0000
Fluoride, F (g)	4.4000
Aspartic acid (g)	5.8119
Tyrosine (g)	2.2198
Potassium, K (mg)	676.2000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	640.9000
Serine (g)	4.1753
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.0032
Fatty acids, total trans-polyenoic 22:4 (g)	0.0520
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0160
Fatty acids, total saturated 14:0 (g)	0.1680
Histidine (g)	1.3932
Isoleucine (g)	2.9138
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0480
Niacin (mg)	2.0775
Water (g)	325.2460
Fatty acids, total saturated 8:0 (g)	0.0160
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0720
Carotene, beta (g)	0.0000
Sodium, Na (mg)	590.5950
Iron, Fe (mg)	7.7530
Energy (kJ)	3111.5000
Ash (g)	5.7538
Caffeine (mg)	0.0000
Glycine (g)	2.0940
Fatty acids, total trans-polyenoic (g)	0.0480
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0480
Fatty acids, total saturated 18:2 undifferentiated (g)	12.4162
Fatty acids, total polyunsaturated (g)	13.9557
Vitamin E (alpha-tocopherol) (mg)	4.2000
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.7247
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	8.0000
Vitamin D3 (cholecalciferol) (g)	8.0000
Lysine (g)	3.8193
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0920
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	6.3402
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0320
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5449
Folate, food (g)	217.4000
Fatty acids, total saturated 20:1 (g)	0.1281
Fatty acids, total monounsaturated (g)	20.0701
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.1240
Fatty acids, total polyunsaturated 16:1 t (g)	0.0120
Fatty acids, total polyunsaturated 17:0 (g)	0.0880
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.4000
Choline, total (mg)	1175.2000
Fatty acids, total polyunsaturated 16:1 c (g)	0.7920
Fatty acids, total saturated (g)	14.5206
Vitamin B-12 (g)	3.5600
Calcium, Ca (mg)	351.9750
Fatty acids, total saturated 10:0 (g)	0.0240
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0400
Alanine (g)	3.2193
Glutamic acid (g)	7.8836
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0040
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	640.0000
Leucine (g)	4.7532
Folate, DFE (g)	217.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0480
Fiber, total dietary (g)	2.7900
Tryptophan (g)	0.7850
Threonine (g)	2.4457
Fatty acids, total polyunsaturated 18:1 c (g)	13.5520
Manganese, Mn (mg)	0.5491
Protein (g)	55.5830
Cryptoxanthin, beta (g)	36.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	19.0131
Betaine (mg)	1.2000
Phosphorus, P (mg)	1017.6000
Tocopherol, gamma (mg)	2.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds. | 2. Smear bottom and sides of pan with butter. Pour in the eggs. | 3. Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency. | 4. Remove from heat immediately – the eggs will continue to cook slightly. | 5. As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley. | 6. Variations: | 7. Aux Fines Herbes: Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives and tarragon into eggs at the beginning. Sprinkle on more herbs just before serving. | 8. Au Fromage: Stir 4-6 T. grated Swiss cheese into eggs along with the enrichment butter at the end. | 9. Aux Truffes: Stir 1 or 2 diced truffles into eggs before scrambling. Sprinkle a bit of chopped truffle over eggs before serving. | 10. Garnishings: ham, bacon, sausages, broiled or sauteed mushrooms, kidneys, chicken livers, sauteed eggplant or zucchini, broiled tomatoes, piperade, diced sauteed potatoes, buttered peas, asparagus tips, artichoke hearts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	8			572.0	2.88	50.24	38.04
salt				-	-	-	-
pepper				-	-	-	-
butter	2	tablespoons	softened	171.0	7.857	5.343	14.4
water	4	teaspoons		0.0	0.0	0.0	0.0
butter	1 1/2 - 2	tablespoons	softened	171.0	7.857	5.343	14.4
parsley sprig				-	-	-	-

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

Cooking in progress....

French Scrambled Eggs, Adapted from Julia Child