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Sendvič s jajima na bijelom kruhu bez kore

Sendvič s jajima na bijelom kruhu bez kore
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Nutritivne vrijednosti

Po porciji od 145 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 300 kcal
15% DV
Ukupne masti 14.5g
22% DV
Mononezasićene masti6.2g
Polinezasićene masti4.0g
Zasićene masti3.8g
Trans masti0.1g
Ukupni ugljikohidrati 28.6g
10% DV
Vlakna1.3g
Škrob24.1g
Šećeri3.2g
Proteini 14.2g
28% DV
Životinjski proteini7.8g
Biljni proteini6.4g

O proizvodu

A soft crustless white bread sandwich with folded egg and a small amount of mayonnaise or butter. Moderate calories, moderate protein, relatively low fiber, and fairly high refined carbohydrate content.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)12.5mcg42%
Kolin165.0mg30%
Folat (B9)88.0mcg22%
Niacin (B3)3.6mg23%
Pantotenska kiselina (B5)0.9mg19%
Riboflavin (B2)0.3mg25%
Tiamin (B1)0.3mg28%
Vitamin A146.0mcg16%
Vitamin B120.6mcg23%
Vitamin B60.1mg6%
Vitamin D1.3mcg7%
Vitamin E1.2mg8%
Vitamin K9.5mcg8%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij118.0mg12%
Bakar90.0mcg10%
Željezo2.5mg14%
Magnezij22.0mg5%
Fosfor180.0mg26%
Kalij170.0mg4%
Selen27.0mcg49%
Natrij470.0mg20%
Cink1.2mg11%

Sendvič s jajetom bez korice s majonezom i crnim paprom

Uvodna napomena


Ovo je studija suzdržanosti: mekani bijeli kruh, nježno pečeno jaje i hladna punoća majoneze, naglašeni samo crnim paprom. Korice se uklanjaju kako bi tekstura posvuda ostala nježna, a sendvič se jede s tihom preciznošću klasične čajne usluge. Treba biti uredan, uravnotežen i precizan.

Osnovne informacije o receptu


Kategorija jela: Sendvič
Kuhinja ili podrijetlo: Klasično europski nadahnuto
Vrsta obroka: Lagani ručak ili međuobrok
Prinos: 1 sendvič
Veličina porcije: 145 g
Vrijeme pripreme: 10 minuta
Vrijeme kuhanja: 8 minuta
Ukupno vrijeme: 18 minuta
Težina: Lako

Oprema


Mala neprianjajuća tava
Mala zdjela za miješanje
Lopatica
Kuharski nož
Daska za rezanje
Kist za tijesto ili mala žlica

Sastojci


Bijeli kruh, 70 g, bez korice
Jaje, 50 g
Majoneza, 20 g
Maslac, 5 g
Crni papar, 0.5 g

Postupak


  • 1. Stavite jaje u malu zdjelu i začinite ga crnim paprom. Tucite samo dok se žumanjak i bjelanjak potpuno ne sjedine, oko 10 sekundi; smjesa treba biti ujednačena, ali ne pjenasta.


  • 2. Stavite malu neprianjajuću tavu na srednje laganu vatru i dodajte maslac. Kad se maslac otopi i pjena se smiri, ulijte jaje. Miješajte polako i neprekidno 1 do 2 minute, održavajući grumene malima i mekanima. Jaje treba ostati nježno, sjajno i tek pečeno, bez vidljive tekućine.


  • 3. Odmah prebacite jaje na tanjur i nježno ga raširite da se hladi 1 minutu. To sprječava naknadno kuhanje i čuva nježnu teksturu.


  • 4. Položite bijeli kruh na dasku i uredno odrežite sve korice. Ravnomjerno rasporedite majonezu po jednoj strani svake šnite, koristeći cijelu odmjerenu količinu.


  • 5. Žlicom stavite toplo jaje na jednu šnitu i rasporedite ga u ravnomjernom sloju do rubova. Poklopite drugom šnitom, stranom s majonezom prema unutra, i lagano pritisnite da se spoji bez sabijanja kruha.


  • 6. Po potrebi uredno obrežite sendvič u željeni oblik, pazeći da rubovi ostanu čisti i ravni. Gotov sendvič treba djelovati mekano, kompaktno i lagano podatno na dodir.


    • Serviranje i posluživanje


    Poslužite sendvič odmah na jednostavnom tanjuru, uredno prerezan za preciznu prezentaciju. Kruh treba ostati blijed i nježan, nadjev centriran i ujednačen, a papar prisutan kao fini, diskretni završetak.

    Profesionalne napomene


    Jaje neka ostane mekano pečeno; suhoća će umanjiti kvalitetu sendviča. Koristite majonezu kao glavni izvor začina i vlažnosti te je rasporedite od ruba do ruba radi ravnoteže. Kruh mora biti svjež i savitljiv, inače sendvič gubi svoju profinjenost.
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