Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart water
- 1 teaspoonful salt
- 3 eggs
- salt
- lemon juice
Directions
3 eggs. 1 quart water.
1 teaspoonful salt. a little lemon juice.
Have water boiling, put eggs into it in their shells for about a quarter of a minute, lift out and break one at a time into a saucer, holding them very low so as not to break the yolk. Add salt and lemon juice to water, and carefully slip the egg off the saucer into the boiling water ; simmer slowly till the white is set. Lift out with a drainer, hold on a towel for a few seconds to absorb all the water. Dish on rounds of buttered toast or with bacon or ham.