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Portuguese Eggs in Cotton

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.6437
Energy (kCal)818.0404
Carbohydrates (g)54.1856
Total fats (g)46.3091
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. White Sauce: Melt butter. Add flour. Cook about 2 minutes, stirring constantly. Slowly pour milk into the saucepan, stirring, until sauce thickens. Salt and pepper it to taste. | 2. Eggs: Preheat oven to 350. | 3. Separate eggs; don't break the yolks. Put the yolks in their own bowl. Beat the egg whites until very stiff. | 4. Grease a baking sheet with butter. Heap 4 mounds of egg whites onto the baking sheet. Make an indentation with a tablespoon in each mound. Place a yolk in each indentation. Bake for about 20 minutes. | 5. Place a slice of toast on each plate. Pour 1/4 cup sauce over each piece. Place an egg mound on top of that, then pour the rest of the sauce over the eggs. | 6. Top with grated cheese, paprika and some salt and pepper to taste. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    milk 1 1/2 cups 223.26 17.4948 11.529000000000002 11.9682
    salt 1 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    egg 4 286.0 1.44 25.12 19.02
    butter 1 teaspoon 171.0 7.857 5.343 14.4
    toast 4 slices buttered - - - -
    parmesan cheese 4 teaspoons grated 24.6667 2.6667 2.6667 0.3333
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482

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



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