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Lebanese Laban Bil Bayd (Eggs in Yogurt Garlic Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.9384
Energy (kCal)784.41
Carbohydrates (g)20.8494
Total fats (g)57.375
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make the cooked yogurt and leave to simmer. | 2. Crush the garlic with 1/2 tsp salt and blend in the mint (crush the mint so it is a course powder). | 3. Heat the clarified butter in a fry pan and add the garlic mixture, stir fry for 5 minutes. | 4. Pour the cooked yogurt into a shallow ovenprrof dish. | 5. Break the eggs and place them evenly on the yogurt (careful not to break the eggs). | 6. Pour the garlic butter mixture over the eggs and bake for 15-20 minutes until the eggs are cooked (hard). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lebanese laban mutboukh 1 Cooked - - - -
    garlic 3 crushed 13.41 2.9754 0.5724 0.045
    salt pepper 1 - - - -
    mint 2 teaspoons dried - - - -
    butter 1/4 cup clarified 342.0 15.714 10.686 28.8
    egg 6 429.0 2.16 37.68 28.53

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



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