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

Egg is one of the most suitable foods because of its vitamins, minerals as well as high 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.

Ingredients

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

Baking order

First pour some water into the suitable pot and allow it to boil. The height of the water should be between 1 and 2 centimeters so that we can finally have a more well -shaped egg. When the water is boiled, pour 1 tablespoon (5 grams) of the vinegar into the water and gently fry the flame until the water falls from the heart. The vinegar helps to maintain its shape when the egg is broken into the water. These white parts, like very watery, are not coherent like the rest of the yolk, and if we pour it into hot water, they are spread out and do not give our eggs a good shape. Now pour the eggs gently into a small bowl (this bowl helps us to add the eggs to the water gently and easier) and pour it into the water from the bowl. Make sure that the water should not be raw. We allow the egg to be in the water for about 5 minutes to get its whites. Then remove the egg and place on a napkin to absorb the excess water. Finally, pour some salt, black and red pepper.