Swedish baked eggs
- Gluten free
Derived from ingredients – check the package label.
- Good for breakfast
Less suited for lunch, for dinner, as a snack.
Four servings of eggs baked in ramekins with cream, cheese and chives.
4 servingsFinal yield 610 g
Ingredients
- 20 gButter, salted editorial addition
- 320 gEgg, whole, raw, fresh
- 160 gCream, fluid, heavy whipping
- 100 gCheese, edam
- 16 gChives, raw
- 4 gSalt, table
- 700 gBeverages, water, tap, drinking not counted – removed
Method
- Preheat oven to 180 °C. Butter four small ramekins, crack two eggs into each and season with salt.
- Pour cream around the yolks and scatter with cheese. Set ramekins in a deep roasting tin and add hot water halfway up their sides.
- Bake 13 minutes until whites are opaque and set while yolks still wobble when gently shaken. Carefully lift from the water bath, scatter with chives and serve immediately.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,506.8 kcal
- Protein
- 70.4 g
- Fat
- 133.1 g
- Total carbohydrate (by difference)
- 9 g
- Total dietary fibre (USDA)
- 0.4 g
- Saturated fatty acids
- 75.8 g
- Sodium
- 3,150 mg
- Salt (sodium × 2.5)
- 7.9 g
Per serving
- Protein17.6 g19%
- Fat33.3 g79%
- Total carbohydrate (by difference)2.2 g2%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 376.7 kcal
- Protein
- 17.6 g
- Fat
- 33.3 g
- Total carbohydrate (by difference)
- 2.2 g
- Total dietary fibre (USDA)
- 0.1 g
- Saturated fatty acids
- 19 g
- Sodium
- 787.5 mg
- Salt (sodium × 2.5)
- 2 g
Per 100 g of finished food
- Energy
- 247 kcal
- Protein
- 11.5 g
- Fat
- 21.8 g
- Total carbohydrate (by difference)
- 1.5 g
- Total dietary fibre (USDA)
- 0.07 g
- Saturated fatty acids
- 12.4 g
- Sodium
- 516.4 mg
- Salt (sodium × 2.5)
- 1.3 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal