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Scrambled Egg Patty

Scalable formula

Ingredients

1× produces 133.2 g finished yield. Changing the multiplier, finished yield, or any ingredient amount scales the entire recipe.

IngredientStandard %Weight
Egg, whole, raw, fresh75.08%
water14.26%
Crisco Shortening, All Vegetable, Butter Flavor9.76%
Salt, table0.83%
XANTHAN GUM0.075%
Scaled ingredient total133.2 g

Prep Method 5

  1. 1.Combine all in blender.
  2. 2.Blend.
  3. 3.Strain.
  4. 4.Pour into 3 in non-stick cake tin.
  5. 5.Bake in bain-marie until egg is set at 300 °F.

UoM Equivalency

No recipe-level equivalencies have been defined.

Recipe Cost

11% priced
Scaled batch
$0.0771
Per 100 g
$0.0579

Partial estimate; unpriced ingredients are excluded.

3 costing issues
  • Egg, whole, raw, fresh: no active USD purchase price with a convertible package size
  • water: no active USD purchase price with a convertible package size
  • XANTHAN GUM: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data4 of 5 connected
✓Egg, whole, raw, freshEgg, whole, raw, fresh100 g›!waterAdd nutritional data19 g›✓Crisco Shortening, All Vegetable, Butter FlavorCrisco Shortening, All Vegetable, Butter Flavor13 g›✓Salt, tableSalt, table1.1 g›✓XANTHAN GUMXANTHAN GUM0.1 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories180

% Daily Value*

Total Fat 15g
19%
Saturated Fat 4.5g
23%
Cholesterol 280mg
93%
Sodium 430mg
19%
Total Carbohydrate <1g
0%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 9g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 86% mapped. Scaled batch: 239 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Formula uses a nominal 100 g basis; review the yield before use.