Recipes · British · Main Courses
Egg and Chips
One serving has 519 kcal and 18 g protein, and at least a fifth of a woman's daily need of pyridoxine (79%), choline (77%), selenium (58%), riboflavin (49%), phosphorus (48%) and vitamin K (47%). Ready in 28 minutes.
- Preparation: 10 min
- Cooking: 18 min
- Makes: 1 serving (376 g)
- Difficulty: Medium
- Diets: Vegetarian, Gluten-free, Dairy-free
- Contains: egg
Ingredients
- 250 g Potatoes, russet, raw
- 20 g Vegetable oil
- 100 g Eggs, whole, raw
- 1 g Salt
- 5 g Vinegar, white
- 0.3 g Black pepper
Method
- Cut the potato into chips about 1 cm thick, rinse in cold water and pat dry.
- Heat the oil in a deep pan to 160 °C (320 °F) and fry the chips for 5 minutes until soft but pale; lift out and drain.
- Raise the oil temperature to 190 °C (375 °F) and fry the chips again for 2-3 minutes until crisp and golden. Drain and season with half the salt.
- Wipe out a frying pan, heat a little of the draining oil, and fry the eggs for 2-3 minutes until the whites are fully set and the yolks are still soft.
- Serve the eggs on top of the chips, splashed with the vinegar and finished with the remaining salt and the pepper.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 519 kcal | 25% |
| Carbohydrates | 46.1 g | |
| Water | 277 mL | |
| Fiber | 3.3 g | 11% |
| Protein | 17.9 g | 37% |
| Tryptophan | 0.17 g | |
| Threonine | 0.56 g | |
| Isoleucine | 0.67 g | |
| Leucine | 1.1 g | |
| Lysine | 0.91 g | |
| Methionine | 0.38 g | |
| Cystine | 0.27 g | |
| Phenylalanine | 0.68 g | |
| Tyrosine | 0.5 g | |
| Valine | 0.86 g | |
| Histidine | 0.31 g | |
| Fat | 29.7 g | |
| Monounsaturated | 8.2 g | |
| Polyunsaturated | 13.5 g | |
| Docosahexaenoic Acid (DHA) | 0.06 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 11.7 g | |
| Saturated | 6.3 g | |
| Trans-Fats | 0.17 g | |
| Cholesterol | 372 mg | |
| Calcium | 90.4 mg | 9% |
| Copper | 0.33 mg | 37% |
| Iron | 3.9 mg | 22% |
| Magnesium | 70.1 mg | 23% |
| Manganese | 0.46 mg | 26% |
| Phosphorus | 336 mg | 48% |
| Potassium | 1,185 mg | 25% |
| Selenium | 31.7 µg | 58% |
| Sodium | 542 mg | |
| Zinc | 2 mg | 25% |
| Thiamin (vitamin B1) | 0.25 mg | 23% |
| Riboflavin (vitamin B2) | 0.54 mg | 49% |
| Niacin (vitamin B3) | 2.7 mg | 19% |
| Pantothenic acid (vitamin B5) | 2.3 mg | 46% |
| Pyridoxine (vitamin B6) | 1 mg | 79% |
| Folate (vitamin B9) | 82 µg | 21% |
| Cobalamin (vitamin B12) | 0.89 µg | 37% |
| Choline | 325 mg | 77% |
| Vitamin A | 160 µg | 23% |
| Vitamin C | 14.3 mg | 19% |
| Vitamin D (D2 + D3) | 82 IU | 14% |
| Vitamin E | 2.7 mg | 18% |
| Vitamin K | 42.1 µg | 47% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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