Egg with Tomato and Ham Gelatin
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 50 min.
Ready in
Calories:
118
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 118 cal. | (6 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 243 mg | (6 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 sheets gelatin
- 250 milliliters Beef broth (clear)
- 1 Tbsp Wine vinegar
- salt
- peppers
- 4 eggs
- 2 Tomatoes
- 80 grams Boiled ham
- 2 Tbsps freshly chopped Fresh herbs (parsley and chervil)
Preparation steps
1.
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes.
2.
Boil the broth, remove from the heat and dissolve the squeezed gelatin in it. Season heavily with vinegar, salt and pepper. Let cool down.
3.
Cook the eggs for about 4 minutes until soft boiled. Then remove and peel carefully.
4.
Scald the tomatoes, rinse in cold water, peel, quarter, core and finely dice. Cut the ham into strips.
5.
Sprinkle the herbs in 4 glass molds, distribute the tomato and ham and place into each 1 egg. Fill with the broth, cover and set at least 3 hours in the refrigerator.
6.
Run the molds briefly in hot water before serving and place on plates. Serve.
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