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Buffet Eggs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.7387
Energy (kCal)1211.3378
Carbohydrates (g)43.7205
Total fats (g)72.5494
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large skillet or electric fry pan, blend together soup and milk. | 2. Bring mixture to a simmer. | 3. Gently drop 12 eggs in hot soup mixture. | 4. Cover and cook 10 minutes on Low heat. DO NOT OVERCOOK. | 5. Spoon eggs and sauce on toast. | 6. Serve with home fries and ham. | 7. Tips:. | 8. Break eggs in a saucer before adding to soup mixture. | 9. Cook as many eggs as needed. | 10. Try with cream of mushroom soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 12 858.0 4.32 75.36 57.06
    cream chicken soup 1 can 204.4978 27.7373 6.6927 7.5106
    milk 1 cup 148.84 11.6632 7.686 7.9788

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



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