Always check the labels of the products you use.
Method
- 1
Finish. Whip eggs using salt plus milk (if using) in a little bowl. Melt butter over a medium-high flame till foamy in a nonstick skillet. Add eggs and cook, mixing and scrambling lightly with a silicone spatula, till big, fluffy curds form plus eggs are fully cooked through, around 3 minutes. Season with pepper and serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
18.9 g protein for 272 kcal = 6.9 g per 100 kcal, so protein gives about 28% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 0.5 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 114 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 272 kcal |
| Protein | 18.9 g |
| Carbohydrate | 1.1 g |
| of which sugars | 0.6 g |
| of which free sugars | 0 g |
| Fat | 20.8 g |
| of which saturates | 8.7 g |
| Fibre | 0 g |
| Salt | 0.9 g |
Protein per 100 kcal
6.9 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
