Wall’s Mini Savoury Eggs 216g

  • Ready to Eat
  • Made with Free Range Eggs
  • Our Wall’s range is free from artificial colours, flavourings and hydrogenated fat

Seasoned pork with egg mayonnaise filling coated in breadcrumbs.

  • Pork (37%)
  • Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin)
  • Egg (17%)
  • Mayonnaise (Rapeseed Oil, Water, Spirit Vinegar, Sugar, Pasteurised Egg Yolk, Stabilisers (Guar Gum, Xanthan Gum), Salt)
  • Rapeseed Oil
  • Onion
  • Pork Fat
  • Potato Starch
  • Dextrose
  • Salt
  • White Pepper
  • Stabiliser (Diphosphates)
  • Pasteurised Egg White
  • Yeast Extract
  • Nutmeg
  • Sage
  • Onion Powder
  • Wheat Gluten
  • Colour (Paprika Extract)
  • Paprika
  • Ginger
  • Parsley
  • Spice Extracts (Pepper, Nutmeg, Mace)
  • Mace
  • Yeast

  • Contains Eggs
  • Contains Wheat

Oven cook: Can be eaten hot or cold. Remove all packaging and place on a baking tray on the middle shelf of a preheated oven at 200°C/Fan 180°C/Gas Mark 6 for 8 minutes. Ensure food is piping hot before serving. All appliances vary – these are guidelines only. Do not reheat. Not suitable for microwave cooking.

Keep refrigerated below 5°C. Once opened, keep refrigerated and consume within 2 days and by the ‘use by’ date. Suitable for home freezing. Freeze as soon as possible after purchase and within the use by date. Use within 1 month. Defrost thoroughly in a refrigerator before use and use within 24 hours. Do not refreeze once defrosted.

  • Do Not Recycle Film
  • Recycle Tray

Wall’s Pastry, PO Box 9111, Poole, BH15 2AS.

216g

per 100g
Energy (kJ) 1341
Energy (kcal) 322
Fat (g) 21
of which saturates (g) 5.6
Carbohydrate (g) 25
of which sugars (g) 1.9
Protein (g) 7.7
Salt (g) 0.78

Energy (kJ)

per 100g
1341

Energy (kcal)

per 100g
322

Fat (g)

per 100g
21

of which saturates (g)

per 100g
5.6

Carbohydrate (g)

per 100g
25

of which sugars (g)

per 100g
1.9

Protein (g)

per 100g
7.7

Salt (g)

per 100g
0.78

Whilst every effort has been taken to remove egg shell, some may remain.

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