Broth with Egg Custards
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
111
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 111 cal. | (5 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 105 mg | (3 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 eggs
- 100 milliliters Beef broth
- salt
- Nutmeg (freshly grated)
- 2 Tbsps finely chopped Fresh herbs (such as chervil, parsley, basil, oregano, marjoram)
- butter ((for the mold)
- 800 milliliters Beef broth
Preparation steps
1.
In a bowl, whisk together the eggs and 100 ml (approximately 3 1/2 ounces) broth, salt and nutmeg to taste and chopped herbs until just combined. Butter a small rectangular baking dish, add egg mixture and cover with foil. Place dish in a larger pan of simmering water and let cook until set, about 30 minutes. Gently invert custard onto a plate and allow to cool.
2.
Cut custard into diamonds and place an equal amount in each bowl. Heat 800 ml (approximately 1 quart) broth until boiling, pour into bowls and serve immediately.
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