Poached Eggs - BeeaaB - SaharDiet

Name: Poached Eggs
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: Egg, whole, cooked, poached 1 Unit (50 gr); Beverages, water, tap, well 800 Ml (800 gr); Vinegar, distilled 5 gr; Spices, pepper, black 0.2 gr; Spices, pepper, red or cayenne 0.2 gr; Salt, table 0.5 gr

Cooking time in 5 minutes

Servings 1 Person

BeeaaB Point: 13

BeeaaB

Eggs are considered one of the most suitable foods due to their abundance of vitamins, minerals and protein.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Poached Eggs and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

To precisely understand how much of which food meets your or your child’s daily needs, log in

Calories

Carbohydrate

1% >

Protein

Threonine

17%

Isoleucine

22%

Leucine

16%

Lysine

15%

Valine

22%

Tryptophan

20%

Histidine

13%

Tyrosine + Phenylalanine

22%

Methionine + Cysteine

21%

Fat

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

SFA

Cholesterol

37%

Trans fats

Fiber

1% >

Water

23%

Total Sugar

1% >

Vitamins

vitamin c

1% >

Thiamine vitamin b1

Riboflavin vitamin b2

15%

Niacin vitamin b3

1% >

Pantothenic acid vitamin b5

15%

Pyridoxine vitamin b6

Folate vitamin b9

Cobalamin vitamin b12

15%

Choline

21%

vitamin a

vitamin d

vitamin k

1% >

vitamin e

Minerals

Calcium

Iron

11%

Magnesium

Sodium

26%

Zinc

Selenium

28%

Potassium

Phosphorus

14%

Manganese

Copper

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Egg, whole, cooked, poached1 Unit (50 gr)

Beverages, water, tap, well800 Ml (800 gr)

Vinegar, distilled5 gr

Spices, pepper, black0.2 gr

Spices, pepper, red or cayenne0.2 gr

Salt, table0.5 gr

recipe

First, we pour some water into a suitable pot and let it boil. The height of the water should be between 8 and 10 cm so that we have a better shaped egg. When the water boils, pour 1 tablespoon (5 grams) of vinegar into the water and lower the flame until the water boils. Vinegar helps the egg to keep its shape when it is broken into water. Now we break the egg into a strainer that has very small holes and allow the part of the white that is more watery to separate from it. Because these white parts are very watery, they don't stick together around the yolk like the rest of it, and if we pour it into hot water, it spreads and does not give a good shape to our egg. Now we pour the egg slowly from the strainer into a small bowl (this bowl helps us to add the egg to the water more easily) and slowly pour it into the water from inside the bowl. Make sure that the water should not be bubbling. We allow the egg to be in the water for about 3 minutes so that the white takes its place. Then take out the egg and place it on a napkin so that the excess water is absorbed by the napkin. Finally, we pour some salt, black and red pepper on it. Drink!