Class A Free Range Eggs
£3.99
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Crack one into a hot pan and the white firms up fast while the yolk stays rounded, ready for a proper fried breakfast. These are Class A free range eggs, graded for freshness and shell quality, and they hold their shape well whether fried, poached or boiled. Use them for scrambled eggs on toast, a weekend omelette, or boiled eggs with soldiers. They work equally well in baking, whisking up light for sponge cakes and Yorkshire puddings, and binding well in quiches and frittatas. Keep them in the fridge and check the use-by date on the box for freshness. For baking, take them out and let them reach room temperature first, as this helps batters and mixtures rise more evenly.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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