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INGREDIENTS:
EGGS 36%, TUNA, mayonnaise (EGG).
NET WEIGHT:
300 g.
STORAGE CONDITIONS:
Refrigerated, temperature equal to or below 4 ºC.
OBSERVATION:
In stuffed eggs, what you detect as firmer is the egg white, which is composed of 80% water and 20% protein. The protein, when coagulated by heat, produces the appearance of cooked egg white.
In our case, we are forced to give it a double cooking since we must apply heat once filled and at the time of packaging. This, combined with the subsequent cooling and vacuum it receives, gives it that texture, although in reality it is more nutritious.
INGREDIENTS:
EGGS 36%, TUNA, mayonnaise (EGG).
NET WEIGHT:
300 g.
STORAGE CONDITIONS:
Refrigerated, temperature equal to or below 4 ºC.
OBSERVATION:
In stuffed eggs, what you detect as firmer is the egg white, which is composed of 80% water and 20% protein. The protein, when coagulated by heat, produces the appearance of cooked egg white.
In our case, we are forced to give it a double cooking since we must apply heat once filled and at the time of packaging. This, combined with the subsequent cooling and vacuum it receives, gives it that texture, although in reality it is more nutritious.
