You can’t beat an egg for vitamins, versatility and value.
The salmonella scare is past. British eggs are produced to the world’s highest standards of food, hygiene, welfare and safety regulations. Making them safer than many imported eggs.
The dedicated cook values eggs as jewels. Their unique properties are indispensable for they can be used to thicken (emulsify), set (coagulate) and foam (aerate), also to enrich recipes, raise cakes, bind ingredients, glaze and garnish.
Within each shell hides a powerful cocktail of convenience food: All essential amino acids, 18 vitamins, and minerals including iron, calcium and iodine. One Medium Egg has the energy value of 82 calories.
It is in the yolk that the goodness hides for it has a higher protein concentration than the white. Half the solid content is protein which contributes 12% of the recommended daily intake for men and 15% for women.
Eggs contain 11% fat of which 63% is unsaturated, the saturated percentage is well within the advised ratio. Hence the worry of cholesterol level increase through eating eggs can, in most cases, be forgotten. Many people on a low-fat diet may eat up to seven eggs a week, so the traditional British breakfast can continue.
Free-range eggs have exactly the same nutritional value as those housed intensively.
Mandatory box information includes class, size packing station number and best before date.
Under European law there are two classes of egg quality:
Grade A eggs are the highest grade. They are naturally clean fresh eggs, internally perfect with shells intact and the air sac not exceeding 6mm in depth. The yolk must not move away from the centre of the egg on rotation. Grade A eggs are sold as shell eggs.
Grade B eggs are broken out and pasteurised. In addition, there is another class of eggs called industrial eggs which are for non food use only and are used in products such as shampoo and soap.