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Whole Eggs #10 can
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Nutrition Facts
Serving Size: 2 tbsp (12g) = 1 large egg
Servings Per Container: 114 large eggs
| Amount Per Serving | |
| Calories | 71 |
| Calories from Fat | 43 |
%Daily Value* |
|
| Total Fat 5g | 7% |
| Saturated Fat 4g | 20% |
| Trans Fat 0g | |
| Cholesterol 202mg | 67% |
| Sodium 62mg | 3% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Sugar 0g | |
| Protein 5g | |
| *Percent Daily Values are based on a 2000 calorie diet. | |
| Vitamin A 0% | Vitamin C 0% |
| Calcium 0% | Iron 0% |
CAN INFORMATION:
48 oz (1361g)
Directions: For each large egg use 2 tbsp. whole egg powder to 2 1/2 tbsp. water. Blend dried whole eggs with other ingredients and add water with other liquid in recipe. If necessary to reconstitute, add 1/3 of the liquid and mix with wire whip to a smooth paste and add remaining liquid gradually. Use in cookies, sweet dough, cake mixes, egg noodles, and anytime formula calls for whole egg.
Ingredients: 100% Pasteurized whole egg solids. Contains egg.
*Processed in a plant that handles dairy, milk, wheat, egg, soy, and tree nut products.
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