Eggs · 30 pack
Super 30 Eggs
Thirty white eggs in one sturdy moulded tray. Breakfast for the whole family, the whole week, with one trip to the shop.
Boil
Fry
Poach
Bake
30 fresh eggs1650g+ net weightBest before 15 days
Where to buy
All eggs
How
to Cook
Boil
- step 1:Take the eggs out of the fridge ten minutes before cooking so the shells don’t crack.
- step 2:Lay them in a pan in one layer and cover with cold water by about an inch.
- step 3:Bring to a boil, then turn the flame down to a gentle simmer.
- step 4:Six minutes for runny, nine for jammy, twelve for firm. Cool in cold water.
Fry
- step 1:Heat 1 tbsp oil or ghee in a non-stick pan on medium heat.
- step 2:Crack the egg into a small bowl, then slide it in so the yolk stays whole.
- step 3:Cook 2 minutes until the white sets and the edges turn lacy.
- step 4:Cover for 30 seconds for a soft top, or flip once for over-easy.
- step 5:Salt at the end — salting early draws water from the white.
Poach
- step 1:Bring a deep pan of water to a bare simmer, small bubbles only.
- step 2:Add a teaspoon of vinegar and stir into a slow whirlpool.
- step 3:Slide in one egg from a bowl and leave it for 3 minutes.
- step 4:Lift out with a slotted spoon and rest on kitchen paper.
| Nutrient | Per 100g | % RDA |
|---|---|---|
| Energy | 151.8 kcal | 7.59% |
| Protein | 10.64 g | 19.7% |
| Total fat | 13.49 g | 20.13% |
| Total sugar | 0.32 g | – |
| Carbohydrates | 0.52 g | – |
| Calcium | 145.63 mg | 14.56% |
| Phosphorus | 187.62 mg | 18.76% |
| Iron | 1.24 mg | 6.52% |
Values as printed on the Super 30 pack. Store in a cool, dry place; keeps 30 days under refrigeration. *Conditions apply.
