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Jewel Large A Eggs 2.5 Dozen - 30 Count

Jewel Large A Eggs 2.5 Dozen - 30 Count

Eggs, Large

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.
Nutrition Facts

Serving Size: 1egg
Servings Per Container: 30
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving (-)
Total Fat Amount Per serving 5g 6%
Saturated Fat Amount Per serving 1.5g 8%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 185mg 62%
Sodium Amount Per serving 70mg 3%
Potassium Amount Per serving 69mg 2%
Total Carbohydrate Amount Per serving 0g 0%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving (-)
Protein Amount Per serving 6g 12%
Vitamin A (-)
Vitamin C (-)
Calcium 2%
Iron 6%
Product Attributes
Warning Contains: Contains: eggs.
Directions 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 illnes
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