RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.624
Energy (kCal)	173.5917
Carbohydrates (g)	1.8946
Total fats (g)	12.0046
Fatty acids, total saturated 20:0 (g)	0.0053
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0602
Fatty acids, total polyunsaturated 17:1 (g)	0.0152
Fatty acids, total trans-monoenoic (g)	0.0760
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1909
Fatty acids, total saturated 4:0 (g)	0.0433
Fatty acids, total trans (g)	0.0998
Riboflavin (mg)	0.4748
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.1460
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0080
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.0250
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8587
Proline (g)	0.5395
Fatty acids, total polyunsaturated 18:1 t (g)	0.0675
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.2773
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	31.5807
Copper, Cu (mg)	0.0946
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4156
Total lipid (fat) (g)	12.0046
Vitamin K (phylloquinone) (g)	2.5937
Cholesterol (mg)	377.9833
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0421
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0900
Folate, total (g)	49.8917
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0240
Vitamin A, IU (IU)	660.3842
Energy (kcal)	173.5917
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2375
Fatty acids, total saturated 14:1 (g)	0.0242
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3911
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0004
Sugars, total (g)	0.5595
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0645
Vitamin C, total ascorbic acid (mg)	0.6110
Lutein + zeaxanthin (g)	506.2300
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8803
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	14.6367
Fatty acids, total saturated 16:0 (g)	2.7722
Carbohydrate, by difference (g)	1.8946
Vitamin D (IU)	85.1500
Fructose (g)	0.0000
Fluoride, F (g)	1.2500
Aspartic acid (g)	1.3631
Tyrosine (g)	0.5160
Potassium, K (mg)	160.8850
Fatty acids, total saturated 12:0 (g)	0.0548
Vitamin A, RAE (g)	183.4342
Serine (g)	0.9893
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6993
Fatty acids, total trans-polyenoic 22:4 (g)	0.0135
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0004
Fatty acids, total saturated 22:0 (g)	0.0048
Fatty acids, total saturated 14:0 (g)	0.2098
Histidine (g)	0.3195
Isoleucine (g)	0.6893
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0214
Niacin (mg)	0.1621
Water (g)	80.1278
Fatty acids, total saturated 8:0 (g)	0.0241
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0184
Carotene, beta (g)	29.9367
Sodium, Na (mg)	163.4717
Iron, Fe (mg)	1.8857
Energy (kJ)	726.9725
Ash (g)	1.2657
Caffeine (mg)	0.0000
Glycine (g)	0.4521
Fatty acids, total trans-polyenoic (g)	0.0238
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0121
Fatty acids, total saturated 18:2 undifferentiated (g)	1.8823
Fatty acids, total polyunsaturated (g)	2.2583
Vitamin E (alpha-tocopherol) (mg)	1.0988
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1768
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0320
Vitamin D (D2 + D3) (g)	2.0800
Vitamin D3 (cholecalciferol) (g)	2.0800
Lysine (g)	0.9269
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0250
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.5697
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0256
Fatty acids, total trans-polyenoic 18:3i (g)	0.0002
Thiamin (mg)	0.0586
Folate, food (g)	49.8917
Fatty acids, total saturated 20:1 (g)	0.0323
Fatty acids, total monounsaturated (g)	4.3647
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5747
Fatty acids, total polyunsaturated 16:1 t (g)	0.0084
Fatty acids, total polyunsaturated 17:0 (g)	0.0325
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	294.9487
Fatty acids, total polyunsaturated 16:1 c (g)	0.2254
Fatty acids, total saturated (g)	4.4149
Vitamin B-12 (g)	0.9163
Calcium, Ca (mg)	78.8033
Fatty acids, total saturated 10:0 (g)	0.0534
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7526
Glutamic acid (g)	1.7580
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0011
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	180.9000
Leucine (g)	1.1167
Folate, DFE (g)	49.8917
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0236
Fiber, total dietary (g)	0.1412
Tryptophan (g)	0.1756
Threonine (g)	0.5728
Fatty acids, total polyunsaturated 18:1 c (g)	3.7419
Manganese, Mn (mg)	0.0502
Protein (g)	13.6240
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	4.0550
Betaine (mg)	0.3000
Phosphorus, P (mg)	222.5467
Tocopherol, gamma (mg)	0.5120

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Preparation Time
Cooking Time - 15 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 325 degrees F (165 degrees C). | 2. Rub the inside of a 6 ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese. | 3. Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	teaspoon	softened	7.125	0.3274	0.2226	0.6
heavy cream	2	teaspoons		17.0	0.13699999999999998	0.142	1.804
egg	2			143.0	0.72	12.56	9.51
salt pepper	to taste			-	-	-	-
chive	1	teaspoon	minced	0.3	0.0435	0.0327	0.0073
parmesan cheese	1	teaspoon	grated	6.1667	0.6667	0.6667	0.0833

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

Cooking in progress....

Shirred Eggs