Directions:
- Chop the scallions and cilantro into small pieces.
- In a stockpot add the water, milk and salt.
- When the soup boils, crack the eggs and add them carefully to the soup without breaking the yolk.
- Cover the pot and let it boil for one minute.
- Place at the bottom of each soup dish one teaspoon of scallions and coriander and, from the pot, carefully place one cooked egg.
- Then add the boiling broth.
- Serve the soup with bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.73 Kcal (937 kJ) | ||
| Calories from fat | 62.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.99g | 11% | |
|---|---|---|---|
| Cholesterol | 186.85mg | 62% | |
| Sodium | 271.84mg | 11% | |
| Potassium | 320.57mg | 7% | |
| Total Carbs | 26.75g | 9% | |
| Sugars | 7.02g | 28% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 13.62g | 27% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 229.5mg | 23% | |
| Amount Per 100 g | |||
| Calories | 67.87 Kcal (284 kJ) | ||
| Calories from fat | 19.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 11% | |
|---|---|---|---|
| Cholesterol | 56.68mg | 62% | |
| Sodium | 82.46mg | 11% | |
| Potassium | 97.24mg | 7% | |
| Total Carbs | 8.11g | 9% | |
| Sugars | 2.13g | 28% | |
| Dietary Fiber | 0.41g | 5% | |
| Protein | 4.13g | 27% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.6mg | 12% | |
| Calcium | 69.6mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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