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Dutch Eggs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.8158
Energy (kCal)2385.6022
Carbohydrates (g)16.8196
Total fats (g)242.2237
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. .Boil the potatoes, but not too much, and cut 4 slices from the middle part. The ends should be passed through a sieve to decorate the dish. | 2. Fry the slices in oil, and then place on a dish with 1 poached egg on top of each slice. | 3. Make a sauce with the cornflour and milk (boiling), adding salt and pepper. | 4. when sauce is cooked remove from heat and add the egg yolk. | 5. Cover the eggs completely with the sauce. | 6. The potatoes that you sieved, add 1 tbls milk and the butter, heat and place in a piping bag. | 7. decorate the edge of the dish with it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 - - - -
    egg 4 poached 286.0 1.44 25.12 19.02
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    oil 1 cup 1795.8 0.0 0.574 203.93400000000003
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    cornflour 1 ounce 25.2167 0.0 5.61 0.1417
    milk 8 ounces 138.3455 10.8408 7.1441 7.4162
    salt pepper 25.2167 0.0 5.61 0.1417

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



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