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Poached Eggs in Ginger Syrup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.0912
Energy (kCal)991.36
Carbohydrates (g)201.0544
Total fats (g)14.4552
  • Cuisine

    Asian >> Thai >> Thai

  • Dietary Style

  • Preparation Time

    Cooking Time - 15 minutes, Preparation Time - 5 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the water and sugar together in a saucepan and bring to a boil. Reduce heat to medium-low; add the ginger slices and cook until fragrant, about 5 minutes. | 2. Crack the eggs into individual bowls and gently drop them into the syrup. Cook the egg on one side until the white is partially set and opaque, about 3 1/2 minutes; gently turn over to cook the other side until egg white is opaque but not hard, and the yolk is still liquid, about 3 1/2 more minutes or to desired doneness. Spoon the eggs into individual bowls and spoon syrup over each egg. Garnish with the cooked ginger. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 3 cups 0.0 0.0 0.0 0.0
    white sugar 1 cup 774.0 199.96 0.0 0.0
    ginger root 1 piece peeled sliced - - - -
    egg 4 217.36 1.0944 19.0912 14.4552

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



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