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Japanese Egg Custard Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.988
Energy (kCal)400.4
Carbohydrates (g)16.408
Total fats (g)20.984
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 300 degrees F. | 2. Combine shrimp, water chestnuts, mushrooms, and scallions. | 3. Divide evenly in 6 oven-safe custard cups. | 4. Whisk eggs, salt, sherry and broth. | 5. Divide broth mixture evenly between the cups. | 6. Cover the broth in each custard cup with two leaves spinach. | 7. Fill a large baking pan with 2-3 inches of boiling water. | 8. Place the custard cups in the pan and cover with tin foil. | 9. Bake for 30 minutes or until the mixture is set. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 1 cup diced - - - -
    water chestnut 3 diced - - - -
    mushroom 6 diced - - - -
    scallion 2 chopped 64.0 14.68 3.66 0.38
    sherry wine 1 tablespoon - - - -
    egg 4 beaten 286.0 1.44 25.12 19.02
    salt 1 teaspoon - - - -
    beef broth 3 cups 50.4 0.28800000000000003 8.208 1.584
    spinach 12 leaves - - - -

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



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