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Suggest a better descriptionIn an 11 1/2- to 12-inch non-stick skillet heat the butter over low heat until it is melted and crack the eggs, 1 at a time, into a small bowl, adding them as they are cracked to the skillet. Cook the eggs, covered, for 3 minutes, remove the cover, and cook the eggs for 4 minutes more, or until the yolks are set. Serves 4. Gourmet May 1993
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Serving Size: 1 Serving (2085g) | ||
Recipe Makes: 1 | ||
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Calories: 3471 | ||
Calories from Fat: 2411 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 267.9g | 357 % | |
Saturated Fat 105.7g | 529 % | |
Monounsaturated Fat 94.1g | ||
Polyunsanturated Fat 29.9g | ||
Cholesterol 8643.2mg | 2659 % | |
Sodium 2809.4mg | 97 % | |
Potassium 2700.4mg | 71 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 15.5g | ||
Protein 252.3g | 360 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3471
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