Per serving: 1/6th Recipe
- Calories 152
- Saturated fat 12 g
- Polyunsaturated fat 4 g
- Monounsaturated fat 4 g
- Cholesterol 251 mg
- Sodium 277 mg
- Carbohydrates 3 g
- Fiber 1 g
- Sugar 2 g
- Protein 9 g
- Vitamin A 122 mcg
- Vitamin D 1 mcg
- Folate 41 mcg
- Choline 200 mg
- Calcium 49 mg
- Iron 1 mg
- Potassium 165 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.