Always check the labels of the products you use.
Method
- 1
Finish. Heat oil in a 25 cm cast iron, carbon steel, or nonstick skillet over a medium-high flame till shimmering. (A little drop of water dropped into it should promptly sizzle.) With care break eggs in hot oil, dropping them off right above the surface in order to prevent hot oil off splashing. Add salt and pepper till it tastes right. Tilt this skillet toward you so oil pools against this side of the pan. Baste eggs using hot oil, aiming at this uncooked portions of the egg whites plus avoiding the yolk using a spoon. Keep basting till eggs are puffy plus cooked, 45 seconds to 1 minute. Move to a plate and serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Sugar-free: 0.4 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 106 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 541 kcal |
| Protein | 12.6 g |
| Carbohydrate | 0.7 g |
| of which sugars | 0.4 g |
| of which free sugars | 0 g |
| Fat | 54.5 g |
| of which saturates | 9.3 g |
| Fibre | 0 g |
| Salt | 0.36 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
