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Eggs · 6 pack
White Shells Eggs
Six clean white eggs in a clear clamshell. The fridge-door size for small kitchens, hostel shelves and quick weeks.
Boil
Fry
Poach
Bake
6 large eggs330g+ 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 | 150.74 kcal | 7.54% |
| Protein | 13.63 g | 25.31% |
| Total fat | 14.67 g | 14.68% |
| Total sugar | 0.38 g | – |
| Carbohydrates | 0.57 g | 0.44% |
| Calcium | 186.54 mg | 18.65% |
| Phosphorus | 188.24 mg | 18.28% |
| Iron | 1.32 mg | 6.95% |
Values as printed on the White Shells pack. Store in a cool, dry place; keeps 30 days under refrigeration. *Conditions apply.
