Eggs separate most easily when they are cold, but the whites will whip best at room temperature. To take off the chill, set the bowl of whites into a larger pan filled with warm water.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (963g) | ||
Recipe Makes: 1 | ||
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Calories: 549 | ||
Calories from Fat: 331 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 19.5g | 97 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 690.3mg | 212 % | |
Sodium 84088.2mg | 2900 % | |
Potassium 514.1mg | 14 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 37.6g | ||
Protein 20g | 29 % | |
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: 549
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