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Suggest a better description1. Wash salt eggs to remove the brine. Then place in a saucepan with cold water and cook slowly 25 to 30 minutes. 2. Shell eggs and cut each in half or quarters. 3. Heat peanut oil to smoking; then pour over eggs. Serve with rice. From
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 179 | ||
Calories from Fat: 179 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 179
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