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Suggest a better descriptionIn a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Yield: 1 1/2 cups *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." All recipes courtesy of The Greenbrier CHEF DU JOUR ROBERT WONG SHOW #DJ9451 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2067 | ||
Calories from Fat: 2048 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 227.6g | 303 % | |
Saturated Fat 18.3g | 91 % | |
Monounsaturated Fat 133.3g | ||
Polyunsanturated Fat 66.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 227mg | 8 % | |
Potassium 27.8mg | 1 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 12.9g | ||
Protein 0.9g | 1 % | |
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: 2067
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