Every egg product broken down by egg, with protein and fat compared and the effect of cooking method explained.
An egg is one of the more nutritionally complete single foods available, supplying protein, choline, vitamin D and B12. Current UK guidance places no limit on the number eaten.
Boiled and poached eggs add nothing. Fried eggs absorb the oil they are cooked in, and scrambled eggs made with butter and cream can double the calories.
The egg itself is consistent regardless of preparation. The difference between a poached and a fried egg is entirely what is added.
Egg sizes differ meaningfully, with a large egg carrying roughly 25 per cent more than a medium. Recipes and label figures usually assume medium.
For children, eggs are a useful protein source and, since 2017, UK guidance permits runny eggs carrying the British Lion mark from six months.
Each product page includes a full nutrition breakdown per serving and per pack, portion size comparisons, age-adjusted NHS daily reference intake calculations for children aged 4 to 17, an interactive calculator for your child's specific age and gender, and a complete ingredient and allergen guide.
