Egg, chicken, scrambled, added butter & milk

By March 28, 2014

Egg, chicken, scrambled, added butter & milk

Edible portion of chicken egg, including both yolk and white (albumen), beaten with full fat milk, butter and pepper and cooked by continuous stirring (scrambling) over low heat until just set. Cooked with the addition of fat.

The majority of nutrients were derived from a composite sample of 3 purchases of 2 brands of eggs purchased and cooked in Adelaide in 1988. Vitamin C value was imputed.
Eggs
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 0.76
Omega-3 0.06
Protein 0.06
Total Fat 13.5
Total Fructose 0.0
 
Name Value (g)
Fructose 0
Glucose 0
Sucrose 0
Maltose 0
Lactose 0.4
 
Eggs
 
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