Hard-boiled and shelled eggs packed in plastic. Just what was missing from the list of unsustainable consumer goods. On a planet where microplastics are now everywhere, in a Europe that merely bans a small number of single-use plastic items. The only hope lies in the sense of responsibility of consumers, who are well advised to favor buying eggs in their natural packaging-the shell-and leave those in petroleum-derived packaging on the shelf.
The egg in the plastic
Vacuum-packed eggs in plastic appear to be exclusive to the Eurovo group, upon initial investigation. The Veneto-based giant offers them under two of its brands:
– Maia markets a package with two shelled hard-boiled eggs, separated by a sheet of plastic material and sealed in plastic tray,
– Instead, Le Naturelle offers two references. A plastic package with two hard-boiled, shelled eggs, further wrapped in plastic individually. And Ovokit, a plastic box with a single egg (boiled and shelled), mayonnaise, salt, and disposable cutlery.
Italian eggs and from free-range hens, specify the claims on all packages of the new Eurovo products. Which in social networks arouse criticism and hilarity.
Ovokit, nutritional values don’t add up
Ovokit is presented as‘a healthy and tasty snack‘. It is noted, however, how the nutritional table on the manufacturer’s website refers to the values cited in the Table of Nutritional Composition of Foods published by CREA under Whole Hen Eggs, Whole, Cooked, Poached, or Boiled. 128 kcal, 8.7 g fat, 3.17 g saturated fat, <0.5 g carbohydrate, including <0.5 g sugar, 12.4 g protein (average nutritional values per 100 g product). With added value related to salt, 0.342 g salt.
What about the mayonnaise, what about the salt? The mandatory nutrition statement, introduced by reg. EU 1169/11 effective 13.12.16, indicates that ‘the energy value and nutrient amounts (…) refer to the food as sold‘ (Article 31.3).
Of the two, either the mayonnaise and salt are plastic like the tub, not edible, or the nutrition statement is outlawed.
Eggs in plastic, Name and Shame in the French style.
In France, eggs in plastic caused a ‘diplomatic’ incident. As soon as a 6-pack appeared on Leclerc’s shelves, French Ecology Minister Brune Poirson posted a vitriolic tweet on June 2, 2020:
‘Nature invented an ingenious packaging to protect the egg: the shell! Bravo to Leclerc for this fantastic innovation. Fortunately, the anti-waste law will prohibit these aberrations’.
Leclerc’s diplomatic incident
The reaction of Michel-Edouard Leclerc-owner of the eponymous retail chain-was immediate and irritated on the social network.
‘If a store’s mistake is worth a minister’s tweet, how many tweets for the elimination of 14 tons of plastic for Leclerc ice cream?’
The controversy went on for days. Messieur Leclerc on his blog moderated his tone. Acknowledging that the initiative to sell vacuum-packed eggs, in ‘his’ store in Brittany ‘not a great initiative, I agree. One phone call is enough to put an end to it (too bad about picnics).‘ But he lamented the minister’s Name and Shame method.
The hard-boiled egg of Columbus
The hard-boiled egg of Columbus, for the modern planet-conscious consumer, can be purchased in its natural state. Even better if it is organic and antibiotic-free, with excellent value for money. Fresh eggs should be stored in the refrigerator after purchase to avoid temperature changes that could affect their preservation.
Cooking is really simple. Simply place the whole eggs in a saucepan, cover them with cold water, and cook them over moderate heat for 7 to 8 minutes after boiling. Following cooking, soak them in cold running water until you can hold them without scalding yourself (to stop cooking and prevent the formation of a green halo that can reduce digestibility).
After boiling, these excellent sources of high-biological-value protein can be consumed wherever you see fit, tapping them lightly to facilitate removal of the shell.
Reducing the use of plastics is the only way to mitigate thepollution of air, water and food by microplastics and nanoplastics.
Marta Strinati and Dario Dongo
Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
