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Jewel Large A Eggs 2.5 Dozen - 30 Count
2-1/2 dozen eggs. Per 1 Egg: 70 calories; 1.5 g sat fat (8% DV); 70 mg sodium (3% DV); 0 g total sugars. Grade A. United Egg Producers Certified: Produce in Compliance with United Egg Producer's Animal Husbandry Guidelines. The Incredible edible egg. Our promise: Quality & satisfaction. 100% guaranteed or your money back. SmartLabel: Scan for more food information. www.uepcertified.com. www.betterlivingbrandsLCC.com.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories70 | ||
| % Daily Value* | ||
| Total Fat of 5g daily value 6 percentincludes Saturated Fat of 1.5g daily value8percent, includes Trans Fat of 0g | ||
| Cholesterol 185mg daily value62percent, | ||
| Sodium 70mg daily value3percent, | ||
| Total Carbohydrate of 0g daily value 0 percentincludes Dietary Fiber of 0g includes Total Sugars of 0g | ||
| Protein 6g daily value12percent, | ||
| Vitamin D 1mcg Daily Value 6% | ||
| Calcium 28mg Daily Value 2% | ||
| Iron 1mg Daily Value 6% | ||
| Potassium 69mg Daily Value 2% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: eggs.
Egg Preparation Tips: Be sure your hands and equipment are clean before preparing any food and thoroughly clean equipment again with hot, soapy water before reusing it for another food. Avoid mixing the shells with egg yolks and whites when breaking eggs. Use fresher eggs when frying or poaching to help insure the eggs will hold their shape rather than spread out in the pan. Use eggs that are at least 1 week old when hard-cooking for easier peeling. Use cold eggs and an egg separator for easier separation of egg yolks and whites. Allow egg whites to stand at room temperature for about 30 minutes - no longer - before beating so they can reach their fullest volume. Remove eggs from the refrigerator about 30 minutes before using them or put them in a bowl of warm water while assembling other ingredients when preparing recipes which call for eggs to be combined with a fat and sugar. Use eggs straight from the refrigerator for all other recipes. Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolk are firm and cook foods containing eggs thoroughly. Perishable. Keep refrigerated at 45 degrees F or below.
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