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Rice and Egg Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.4594
Energy (kCal)1611.355
Carbohydrates (g)230.8612
Total fats (g)31.3347
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium covered pot, bring the chicken broth and rice to a boil over medium heat. | 2. Crack each egg into a medium mesh strainer, letting the thin white of the egg drain away. Transfer the remaining yolk and white into a small bowl. | 3. Beat well with a fork. (20 seconds). | 4. Remove the lid and circulate the broth with a fork to create a whirlpool effect. | 5. Pour the eggs into the pot through the tines of the fork to separate strands as it goes into the "whirlpool.". | 6. Cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more. | 7. Season to taste with salt and fresh ground pepper. | 8. Ladle into bowls. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    chicken broth 4 cups 312.48 7.56 44.5536 10.4832
    white rice 1 1/2 cups cooked 1012.875 221.8612 19.7858 1.8315
    salt - - - -
    pepper ground - - - -

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



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