Praženica

€8

KRUH remeselná pekáreň · Bratislava · 295 g

Cereals containing gluten
Eggs
Milk
Sulphur dioxide and sulphites

Nutrition

≈ 510 kcal± 15% · per portion of about 295 g

Protein36 g
28%
Fat40 g
70%
Carbohydrates2.4 g
2%

of which saturates: 17 g
of which sugars: 2.4 g
Fibre: 0 g
Salt: 2.8 g

Vitamins and minerals, % of reference intake

Vitamin B12 264%
Vitamin A 88%
Vitamin D 86%
Folate 77%
Zinc 35%
Iron 34%
Vitamin E 30%
Calcium 23%
Potassium 21%
Vitamin B1 19%

Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.

Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0)

About the dish

A simple breakfast dish made by stirring eggs in a pan over heat until they reach a soft or firm consistency.

Typical ingredients

eggs

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

Scrambled eggs is a culinary dish made from eggs (usually chicken eggs), where the whites and yolks have been stirred, whipped, or beaten together (typically with the addition of other ingredients), then heated so that the proteins denature and coagulate, and they form into "curds".

Excerpt from the Wikipedia article “Scrambled eggs” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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