Yeast Rolls Baked in Egghells
Nutritional values
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 187 mg | (5 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 4 g |
Preparation steps
Break eggs carefully and remove top 1/3 of shell and empty contents into a bowl. Set aside egg shells. In a small bowl, separate 1 egg yolk. Cover and refrigerate remaining eggs for another use.
Rinse eggshells and drain and carefully wipe dry, if needed.
Mix flour and yeast and stir in sugar, milk and egg yolk and stir in butter and add a pinch of salt, to taste. Knead to a smooth dough and cover and refrigerate overnight.
Pour salt into a baking dish. Carefully grease interior of eggshells with butter. On a lightly floured surface, knead dough and mix in watercress. Divide dough into 6 small balls and carefully place inside egg shells and place upright in salt. Let dough rise for about 30 minutes. Bake in a preheated oven at 180°C (approximately 350°F) for about 20 minutes. Remove from oven and allow to cool slightly.
Line a small bowl with parsley and arrange eggshells and serve.
