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Kona K's Korean-Style Steamed Egg Casserole (Egg Jjim)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.5697
Energy (kCal)421.844
Carbohydrates (g)5.3529
Total fats (g)35.0932
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring about 3 inches of water to boil in a medium-sized pot. | 2. Whisk together eggs and water in a small bowl that's about 6 inches tall (this bowl will go into the boiling water, so make it's not plastic or anything). Make sure eggs are well-beaten and frothy. | 3. Add salt and sesame oil to the eggs, and mix well again. | 4. Place the bowl carefully into the pot of boiling water. Reduce heat to medium-high. Water should be boiling gently. The height of the water should be about halfway up the bowl. Make sure the water does not boil into the bowl (if it does, remove some of the water). | 5. Cover and let steam for about 10 minutes, then add the sesame seeds and green onions to the eggs. Do not stir (they should just be resting on surface of egg). | 6. Cover again. Cook for about 15-20 minutes or until the eggs start to pull away from the side of the bowl and it has completely set. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    water 1 cup 0.0 0.0 0.0 0.0
    salt 2 teaspoons - - - -
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    sesame seed 1 tablespoon toasted 85.5 3.9285 2.6715 7.2
    green onion 1 tablespoon chopped 1.62 0.3444 0.0582 0.0282

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



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