3
25
25

Ingredients

  • 1 eggs (very fresh)
  • salt (flower)
  • freshly ground pepper

Directions

  1. Check the freshness of the egg by placing it in a bowl filled with water.
  2. The egg must sink to the bottom.
  3. An egg over 3 weeks old will have released a lot of water out of the egg white and can be used in other dishes but not on this one.
  4. Fill the pot with water.
  5. When the water is at 150°F, add the soup plate upside down (this will prevent the egg sticking to the bottom).
  6. Break the egg gently onto a slotted spoon (to drain the water and leave only the egg white)
  7. Pour the egg gently into the pan and cook 4 minutes.
  8. Carefully remove and place on a slice of toast bread. Season with ground pepper and some salt flower pebbles.
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NutritionView more

25Calories
Sodium9%DV210mg
Fat2%DV1.5g
Protein4%DV2g
Carbs1%DV2g
Fiber3%DV<1g

PER SERVING *

Calories25Calories from Fat10
% DAILY VALUE*
Total Fat1.5g2%
Saturated Fat0g0%
Trans Fat
Cholesterol55mg18%
Sodium210mg9%
Potassium50mg1%
Protein2g4%
Calories from Fat10
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber<1g3%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.