Nutritional breakdown per 100g
Protein13g
Fat11g
Saturated fat3g
Carbohydrate0g
  of which sugars0g
  starch0g
Fibre0g
Energy 
147kcal
612kJ
Na140mg
Ca57mg
Fe2mg
Vitamin A190µg
Vitamin C0mg
Vitamin D2µg
Vitamin E1mg
Vitamin B60.1mg
Vitamin B122.5µg

Eggs

Few foods genuinely can claim to be a superfood but eggs could have a stab at that claim. When you think about it it's obvious why; an egg is a self contained package that contains everything a developing chick would need to last three weeks in a single parcel.

When cooking with eggs it's often easiest to use large eggs simply because they reduce the number of eggs you'll need. A large eggs is perhaps 70g and a medium egg about 50g so if you're not using large eggs just use 4 medium eggs for each 3 large eggs you would have used.

It's almost impossible to give quick suggestions for how to use eggs because they are so versatile the number of options is vast. They are an ingredient in sauces, cakes, rish breads, pasta, ice creams, custards, glazing and on and on ... and that's before we even consider using them as a basic ingredient in their own right. Perhaps one of their greatest uses is as a standby that will turn a side dish into a meal; salad is a side dish, top with eggs and it's a meal.