Egg Stew with Orange
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
413
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 74.1 μg | (124 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 30.7 μg | (68 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 942 mg | (24 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 484 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Celery
- 3 small Oranges (or 1 small can of mandarin wedges)
- 2 Tbsps butter (or margarine)
- 8 eggs
- 1 Tbsp Pastry flour
- 125 milliliters Vegetable broth
- 150 grams Crème fraiche
- Curry
- 1 tsp Tomato paste
- salt
- freshly ground pepper
- flat parsley
- Dill (as desired)
Preparation
Kitchen utensils
1 Knife, 1 Skillet, 1 Pot
Preparation steps
1.
Rinse celery and cut into small pieces. Peel oranges with a sharp knife, also removing white skin. Separate orange segments. Heat 1 tablespoon of butter and sauté the celery in a covered pan for about 10 minutes on low heat.
2.
Hardboil eggs and peel. Heat remaining butter, add flour and pour in broth. Stirring constantly, bring to a boil. Add crème fraîche and tomato paste and season with curry powder, salt and pepper.
3.
Cut eggs into 8 segments and mix together with celery and orange segments in sauce.
4.
Rinse parsley, shake dry and pluck off leaves. Serve egg stew on a plate and garnish with parsley leaves and dill.
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