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Asparagus With Scrambled Eggs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.5215
Energy (kCal)581.5693
Carbohydrates (g)8.4735
Total fats (g)17.021
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam the asparagus over boiling water until tender, about 5 minutes. Rinse briefly with cold water and keep warm. | 2. Melt the butter in a medium or large nonstick frying pan (depending on the number of eggs you are scrambling) over medium-low heat. Beat together the eggs, milk, salt, and pepper. When the butter is beginning to bubble, add the eggs. Cook slowly, stirring, until the eggs are just set but still creamy. Stir in the chives and remove from the heat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus tip 1 lb 403.4676 0.0 89.7602 2.2667
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    egg 4 -8 0.0 0.0 0.0 0.0
    milk 2 teaspoons 6.2017 0.486 0.3202 0.3324
    salt 1/2 teaspoon - - - -
    pepper ground - - - -
    chive 1 tablespoon snipped 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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