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Stir-Fried Eggs With Tomato

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.2291
Energy (kCal)905.2999
Carbohydrates (g)24.2262
Total fats (g)75.4966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add 1/4 tsp salt and dash of black pepper to the eggs and beat lightly; add green onions. | 2. In a small bowl, mix the pinch of salt, sugar, ketchup, water, and cornstarch. | 3. Heat the skillet or wok (med-high), add oil; stir-fry the tomato and the cornstarch mixture. Stir briefly until liquid thickens. Remove from wok and save for later. | 4. Clean the skillet or wok (mainly scraping it clear of the tomato mixture) then reheat it and add more oil. | 5. Pour in the egg mixture and stir-fry until it becomes slightly firm. | 6. Add back in the tomato liquid, stir quickly to mix, making sure not to overcook. | 7. Transfer to a serving plate and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 5 357.5 1.8 31.4 23.775
    salt 1/4 teaspoon - - - -
    pepper 1 dash 0.251 0.064 0.0104 0.0033
    green onion 1 chopped 19.17 4.0754 0.6887 0.3337
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    oil 4 tablespoons 448.51199999999994 0.0 0.1434 50.9338
    salt 1 pinch - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    ketchup 1 tablespoon - - - -
    water 1 tablespoon 0.0 0.0 0.0 0.0
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004

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



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