Directions:
- Place the water and milk in a saucepan, season with salt and pepper and bring to the boil.
- Crack the eggs individually onto a plate and carefully slide each one separately into the boiling soup without breaking the yolk.
- Cover and continue to boil for 1-2 minutes.
- To serve:.
- Divide the spring onions and coriander between 4 serving bowls, then carefully place one egg from the soup into each bowl and ladle the soup into the bowls and float some cubed bread on the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.74 Kcal (928 kJ) | ||
| Calories from fat | 63.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Cholesterol | 186.67mg | 62% | |
| Sodium | 269.15mg | 11% | |
| Potassium | 327.28mg | 7% | |
| Total Carbs | 26.47g | 9% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 13.42g | 27% | |
| Vitamin C | 5mg | 8% | |
| Iron | 2.4mg | 13% | |
| Calcium | 224.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 70.49 Kcal (295 kJ) | ||
| Calories from fat | 20.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 11% | |
|---|---|---|---|
| Cholesterol | 59.34mg | 62% | |
| Sodium | 85.57mg | 11% | |
| Potassium | 104.05mg | 7% | |
| Total Carbs | 8.42g | 9% | |
| Sugars | 2.15g | 27% | |
| Dietary Fiber | 0.41g | 5% | |
| Protein | 4.27g | 27% | |
| Vitamin C | 1.6mg | 8% | |
| Iron | 0.8mg | 13% | |
| Calcium | 71.4mg | 22% | |
* 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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