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Soft Scrambled Eggs With Fresh Ricotta and Chives

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.8896
Energy (kCal)372.4
Carbohydrates (g)5.499
Total fats (g)26.2419
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. | 2. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. | 3. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible. | 4. Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    chive 1 tablespoon chopped 0.9 0.1305 0.0981 0.0219
    fleur de sel 1/4 teaspoon - - - -
    fleur de sel - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    ricotta cheese 1/4 - 1/2 cup 0.0 0.0 0.0 0.0
    grain bread baguette 4 slices toasted buttered toasted buttered - - - -
    butter 85.5 3.9285 2.6715 7.2
    chive 0.9 0.1305 0.0981 0.0219

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



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