Easter Egg Pudding
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
215
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 208 mg | (5 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- For the eggs
- 3 eggs
- 120 milliliters Whipped cream
- salt
- Nutmeg (freshly grated)
- 1 tsp vegetable oil
- For dyeing
- 1 Tbsp finely chopped Fresh herbs (green)
- 1 Tbsp Tomato paste (red)
- ½ tsp Curry powder (yellow)
Preparation steps
1.
Pour the cream into a bowl and mix with the eggs. Divide the egg cream into 3 bowls and mix separately with the herbs, tomato paste and curry powder.
2.
Pour the dyed egg cream mixture in small oiled shallow pans, cover each pan with aluminum foil and place in a hot, almost boiling water bath (in a larger pot). Cook for about 30 minutes.
Plunge the cooked egg mixture on a cutting board and cut out with cutters of different shapes.
