Boiled eggs
The cheapest protein — fully cooked, no grey-green yolk.
Method
- Boiling water → eggs in → 10–12 min fully cooked.
- Out, straight into cold water 5 min — easy peel, no grey yolk.
- Crack from the blunt end (air cell), peel under running water.
Quality & safety
MBG requires fully-cooked eggs — no soft boil. Peeled eggs store ≤4 °C and use within 24h; in-shell at ambient max 6h.
Production scaling
Eggs linear — 55 g ≈ 1 egg × N. Steaming beats boiling for N>200 (12–14 min). Expect 3–5% cracking → order extra.