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Steamed Eggs (Kai Meung)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.0528
Energy (kCal)125.84
Carbohydrates (g)0.6336
Total fats (g)8.3688
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare a steamer over relatively high heat so you are getting plenty of steam. | 2. If eggs have been refrigerated leave them out a while until they reach room temperature. | 3. Steam eggs for 12 minutes. | 4. Allow to cool. I left at room temperature for 15 minutes or so and run under a little cold water just before cracking / peeling. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 2 125.84 0.6336 11.0528 8.3688
    water - - - -

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



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