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Jajčni sendvič iz belega kruha brez skorje

Jajčni sendvič iz belega kruha brez skorje
0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 145 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 300 kcal
15% DV
Skupne maščobe 14.5g
22% DV
Enkrat nenasičene maščobe6.2g
Večkrat nenasičene maščobe4.0g
Nasičene maščobe3.8g
Trans maščobe0.1g
Skupni ogljikovi hidrati 28.6g
10% DV
Prehranske vlaknine1.3g
Škrob24.1g
Sladkorji3.2g
Beljakovine 14.2g
28% DV
Živalske beljakovine7.8g
Rastlinske beljakovine6.4g

O tem

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.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin12.5mcg42%
Holin165.0mg30%
Folna kislina88.0mcg22%
Niacin3.6mg23%
Pantotenska kislina0.9mg19%
Riboflavin0.3mg25%
Tiamin0.3mg28%
Vitamin A146.0mcg16%
Vitamin B120.6mcg23%
Vitamin B60.1mg6%
Vitamin D1.3mcg7%
Vitamin E1.2mg8%
Vitamin K9.5mcg8%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij118.0mg12%
Baker90.0mcg10%
Železo2.5mg14%
Magnezij22.0mg5%
Fosfor180.0mg26%
Kalij170.0mg4%
Selen27.0mcg49%
Natrij470.0mg20%
Cink1.2mg11%

Sendvič brez skorje z jajcem, majonezo in črnim poprom

Uvodna opomba


To je študija zadržanosti: mehak bel kruh, nežno strjeno jajce in hladna bogatost majoneze, poudarjena le s črnim poprom. Skorje odstranimo, da tekstura ostane vseskozi nežna, sendvič pa se uživa z umirjeno natančnostjo klasične čajne postrežbe. Biti mora urejen, uravnotežen in natančen.

Osnovne informacije o receptu


Kategorija jedi: Sendvič
Kuhinja ali izvor: Klasično evropsko navdahnjeno
Vrsta obroka: Lahko kosilo ali prigrizek
Količina: 1 sendvič
Velikost porcije: 145 g
Čas priprave: 10 minut
Čas kuhanja: 8 minut
Skupni čas: 18 minut
Zahtevnost: Enostavno

Oprema


Majhna ponev proti prijemanju
Majhna mešalna skleda
Lopatka
Kuharski nož
Deska za rezanje
Čopič za pecivo ali majhna žlica

Sestavine


Bel kruh, 70 g, brez skorje
Jajce, 50 g
Majoneza, 20 g
Maslo, 5 g
Črni poper, 0.5 g

Postopek


  • 1. Jajce dajte v majhno skledo in ga začinite s črnim poprom. Stepajte le toliko, da se rumenjak in beljak popolnoma združita, približno 10 sekund; zmes mora biti enotna, vendar ne penasta.


  • 2. Majhno ponev proti prijemanju postavite na srednje nizek ogenj in dodajte maslo. Ko se maslo stopi in pena upade, vlijte jajce. Počasi in neprekinjeno mešajte 1 do 2 minuti, tako da ostanejo koščki majhni in mehki. Jajce mora ostati nežno, sijoče in ravno prav strjeno, brez vidne tekočine.


  • 3. Jajce takoj prenesite na krožnik in ga nežno razporedite, da se 1 minuto hladi. To prepreči nadaljnje kuhanje zaradi preostale toplote in ohrani občutljivo teksturo.


  • 4. Bel kruh položite na desko in čisto odrežite vse skorje. Majonezo enakomerno namažite po eni strani vsake rezine in uporabite celotno odmerjeno količino.


  • 5. Toplo jajce naložite na eno rezino in ga razporedite v enakomerni plasti do robov. Pokrijte z drugo rezino, z majonezno stranjo navznoter, in rahlo pritisnite, da se sprime, ne da bi stisnili kruh.


  • 6. Po potrebi sendvič lično obrežite v želeno obliko, pri tem pa naj robovi ostanejo čisti in ravni. Končni sendvič mora biti mehak, povezan in na dotik rahlo prožen.


    • Serviranje


    Sendvič postrezite takoj na preprostem krožniku, čisto prerezan za natančno predstavitev. Kruh mora ostati bled in nežen, nadev pa osredinjen in enakomeren, s poprom kot finim, zadržanim zaključkom.

    Profesionalne opombe


    Jajce naj ostane mehko strjeno; suhost bo sendvič sploščila. Majonezo uporabite kot glavno začimbo in vir sočnosti ter jo za ravnotežje namažite od roba do roba. Kruh mora biti svež in voljan, sicer sendvič izgubi svojo prefinjenost.
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