Egg Dumpling and Vegetable Soup
Healthy, because
Even smarter
Nutritional values
Are eggs healthy or not? A question that seems to be discussed again and again. Probably, as is so often the case here, the dose makes the poison. Up to 3 eggs a week are healthy according to DGE (German Society for Nutrition). And rightly so, because the eggs score points with iron and zinc, among other things. We need iron for healthy blood formation and oxygen transport in the body. Zinc, on the other hand, makes nails stronger and stronger.
If you do not have a suitable mould, you can pour the egg mixture into four cups and cook it as indicated. Then turn over and add a small, round egg stitch to the soup.
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 56.8 μg | (95 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 569 mg | (14 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 283 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 5 eggs
- 3 ozs Whipped cream
- 2 Tbsps scallions
- salt
- peppers
- softened butter (for the mold)
- 1 stalk Leeks
- 1 carrot
- 6 ozs Celery root
- 34 ozs Vegetable broth
Preparation steps
Beat the eggs and heavy cream until light and fluffy. Season with salt and pepper and stir in about half of the chopped chives. Grease a small, rectangular baking dish with butter, pour the egg mixture into it and cover with aluminum foil. Place the baking dish in a large pot and fill 2/3 of the way up with water. Cook over low heat for about 20 minutes, until the eggs are set. Remove from the water bath, let cool and cut into diamonds.
Rinse and peel the leek, carrot and celery root and cut all into thin strips.
Bring the vegetable broth to a boil and season with salt and pepper. Add the vegetables to the broth and simmer over low heat for 5 minutes. Ladle the soup into bowls, top with the egg diamonds and garnish with the remaining chopped chives.
