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Egg Fondue Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Ground pepper||1⁄2 Teaspoon|
|Milk||2 1⁄4 Cup (36 tbs)|
|Egg yolks||5 , slightly beaten|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Apple pieces||Cup (0 tbs) (Bite Size Pieces Of Apple Sections)|
|Celery pieces||Cup (0 tbs), cut diagonally|
|Carrot pieces||Cup (0 tbs), cut diagonally|
|Green pepper strips||Cup (0 tbs)|
Serving size: Complete recipe
Calories 2194 Calories from Fat 1382
% Daily Value*
Total Fat 156 g240.7%
Saturated Fat 91.1 g455.4%
Trans Fat 0 g
Cholesterol 1300.5 mg
Sodium 3107.5 mg129.5%
Total Carbohydrates 129 g42.9%
Dietary Fiber 11.5 g46%
Sugars 53.2 g
Protein 78 g155.9%
Vitamin A 525.2% Vitamin C 301.5%
Calcium 187.4% Iron 46.7%
*Based on a 2000 Calorie diet
Add flour; stir until frothy.
Add salt, pepper, and two cups of the milk all at once.
Cook, stirring constantly, until thickened throughout.
Pour a small amount of sauce into egg yolks, stirring constantly.
Pour this egg mixture into remaining sauce, stirring over low heat until thickened, about two minutes.
If too thick, add more milk but do not exceed one-fourth cup.
Consistency should be thick enough to coat the bite-size food without dripping.