Egg Cup-Cakes
Egg Cup-Cakes - You can even eat the egg cup!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 289 mg | (7 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 15 grams fresh Yeast
- 1 tsp sugar
- 50 grams Rye flour
- 125 grams Pastry flour (and flour for the work surface)
- 1 generous pinch powdered cilantro
- 1 generous pinch powdered Anise seed
- salt
- 1 Tbsp soft butter (and butter for greasing)
- 1 egg white
- 2 Tbsps Pumpkin seed
- 4 eggs
Preparation steps
Mix the yeast with sugar and 125 ml of lukewarm water (approximately 1/2 cup) until smooth. Combine the flour with the coriander, anise, salt and butter. Add the yeast and knead with the kneading hook of a hand mixer until smooth. Cover and leave to rise for about 30 minutes.
Place the dough on a floured surface and knead well again. Divide into 4 portions.
For each portion, form a 40 cm long strand (approximately 16 inches). Place each strand on baking sheet greased with butter and wrap into a 5 cm diameter spiral (approximately 2 inches). Brush with egg white and shower with pumpkin seeds. Leave to rise for about 15 minutes.
Bake in preheated oven at 200°C (approximately 400ºF) for about 20 minutes.
Serve as an egg cup, each with a freshly cooked egg.
