Scrambled eggs

Míchaná vejce

CZK 120≈ €4.92

Campus Bistro · Brno

Three eggs served with pastry and a small salad.

Cereals containing gluten
Eggs
Milk
Sulphur dioxide and sulphites

Nutrition

≈ 290 kcal± 30% · per portion of about 166 g

Protein21 g
28%
Fat22 g
70%
Carbohydrates1.4 g
2%

of which saturates: 9.7 g
of which sugars: 1.4 g
Fibre: 0 g
Salt: 1.6 g

Vitamins and minerals, % of reference intake

Vitamin B12 149%
Vitamin A 50%
Vitamin D 49%
Folate 43%
Zinc 20%
Iron 19%
Vitamin E 17%

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

Eggs lightly cooked and stirred in a pan until soft and creamy.

Cuisine: International

Typical ingredients

eggs
bread
salad

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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Scrambled eggs: where else to eat it Back to the menu of Campus Bistro