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Suggest a better description1. PLACE EGGS IN BASKET AS NEEDED; COVER WITH HOT WATER. 2. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 TO 15 MINUTES. DO NOT BOIL. 3. REMOVE FROM WATER; SERVE IMMEDIATELY. NOTE: 1. REMOVE EGGS FROM REFRIGERATION 1 HOUR BEFORE USING. NOTE: 2. EGGS MAY BE PLACED IN PERFORATED STEAMER PANS AND STEAMED TO DESIRED DONENESS. NOTE: 3. IF HARD COOKED EGGS ARE TO BE USED IN SALADS OR OTHER DISHES, PLUNGE INTO COLD RUNNING WATER IMMEDIATELY AFTER COOKING; ADD ICE, IF NECESSARY, TO COOL EGGS; REFRIGERATE UNTIL READY TO USE. NOTE: 4. HARD OR SOFT COOKED EGGS MAY BE COOKED TO ORDER. Recipe Number: F00400 SERVING SIZE: 2 EGGS From the
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 252 | ||
Calories from Fat: 157 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 744.5mg | 229 % | |
Sodium 246.4mg | 8 % | |
Potassium 235.8mg | 6 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 22.1g | 32 % | |
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: 252
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