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Egg Salad in Walnut Sauce (Kwerstkhi Nigozee Satsabelly)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0452
Energy (kCal)1938.7025
Carbohydrates (g)0.198
Total fats (g)218.0052
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the hard-boiled eggs and halve lengthwise. | 2. Make the sauce by combining the remaining ingredients in a food processer. Blend until it is a fairly smooth consistency. | 3. Pour the sauce over the egg halves. | 4. Serve chilled or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hard egg 6 boiled - - - -
    walnut 1 cup shelled 1927.12 0.0 0.0 218.0
    garlic clove 2 -3 sliced - - - -
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    cold water 1/4 cup 0.0 0.0 0.0 0.0
    red pepper flake 1/2 teaspoon - - - -
    turmeric powder 1/4 teaspoon - - - -
    salt pepper - - - -

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



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