Soft-Boiled Eggs
Soft-Boiled Eggs - Modern taste with a kick
Healthy, because
Even smarter
Nutritional values
The egg has what it takes: protein with the highest biological value, i.e. fully utilisable by our body, vitamin A for the eyes, vitamin D for calcium transfer to the bones, vitamin B12 for the blood and biotin for strong fingernails and hair. By the way: there are no studies that prove that chicken eggs increase cholesterol levels or increase the risk of heart attacks!
A light but filling lunch can be conjured up by peeling 250 grams of potatoes, cutting them into small pieces and cooking them in more broth together with the parsley root; then mash them with a masher while adding a little broth.
(Percentage of daily recommendation)
| Calorie | 99 cal. | (5 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 230 mg | (6 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 218 mg |
Kitchen utensils
Preparation steps
Scrub parsley root, peel and cut into thin slices.
Bring the broth to a boil in a small pot. Add parsley root slices, cover and cook on low heat until tender, 8-10 minutes.
Meanwhile, rinse parsley, shake dry and pluck leaves. Set some aside and finely chop the rest.
Remove parsley root slices from the broth with a slotted spoon and place on a plate. Mash with a fork, then mix with chopped parsley and season with salt and pepper. Allow to cool.
Cook the egg in a pot of boiling water for about 6 minutes, then rinse with cold water. Let cool, peel and cut in half. Serve with the dipping sauce and garnish with parsley.
