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Nature’s very own convenience food, nutrient-rich eggs are a low-cost way to pack in protein in a hurry


FULL OF GOOD QUALITY PROTEIN, vitamins and minerals, eggs work their magic in cooking by enriching, thickening, stabilising, and adding lightness when whisked. You can freeze any leftover whites – defrost, then use in meringue as a low-fat topping for hot baked fruit. Yolks can also be frozen, although the protein can be affected by freezing, so they become thicker.

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