When comparing egg cakes to have with your coffee, start by checking the sugars per 100 g. Then choose a portion that suits your coffee break and check the ingredients and allergens. Wholegrain does not automatically mean less sugar: Jumbo lists 29.5 g of sugars per 100 g for its regular egg cakes and 33.6 g for its wholegrain version.
You fancy an egg cake with your coffee, but want to find a lower-sugar option among similar products. The Netherlands Nutrition Centre recommends comparing labels per 100 g, as portion sizes can vary between packs. Then consider how much you actually eat.
You’re considering a wholegrain egg cake, but want to assess its sugar and fibre content separately. Product information from Albert Heijn and Jumbo shows why both figures deserve their own place in the comparison.
Your choice depends not only on sugars, but also on ingredients or allergens you need to avoid. Read the label for the exact version you want to buy; a flavoured variety may have a different recipe from a regular egg cake.
Start with sugars per 100 g to compare similar egg cakes. Then look at the fibre, your own portion size and the ingredients, as these could affect your final choice.
| What to consider | What to check | Who should pay particular attention? |
|---|---|---|
| Less sugar | Compare ‘of which sugars’ per 100 g for similar egg cakes. If a product claims to contain less sugar, also check what it is being compared with. | I want to choose an egg cake with my coffee whose lower sugar content I can verify, rather than relying on the front of the pack. For around 42% of consumers, demonstrably lower sugar is the top priority. |
| Fibre and wholegrain | Check fibre and sugars separately per 100 g; look at the ingredients if you’re specifically seeking a wholegrain version. | If fibre is the deciding factor for me, I want to be able to consider a wholegrain egg cake without assuming it also contains less sugar. This is the top priority for around 25% of consumers. |
| Portion with your coffee | Compare products per 100 g first, then check the weight of the portion you plan to eat. | I want to know how much sugar is in my own portion, especially if I have more than one egg cake. Portion size is the main consideration for around 17% of consumers. |
| Ingredients and allergens | Read the current ingredients list and allergen information for the version you’ve chosen, including varieties with a coating. | If I need to avoid an ingredient, the recipe determines whether an egg cake is suitable for me, regardless of its sugar content. This check matters most to around 16% of consumers. |
In the Albert Heijn product information consulted, both the regular egg cakes and the wholegrain version contain 31 g of sugars per 100 g; the wholegrain version was listed as ‘Discontinued’. Jumbo lists 33.6 g per 100 g for its wholegrain version, compared with 29.5 g for its regular egg cakes.
Compare sugars and fibre as separate values on the current label. Choose wholegrain if the recipe suits what you’re looking for, not as a substitute for comparing sugar content.
A smaller portion may contain less sugar per cake, even if the product contains no less sugar per 100 g. According to the Netherlands Nutrition Centre, manufacturers set their own portion sizes on the packaging.
Use the per-100 g figures as your starting point when comparing products. Then check the weight of the portion you actually have with your coffee.
Bolletje describes its Brosse Eierkoek Kaneel as a variety with a milk coating and cinnamon. Its ingredients therefore differ from what you’d expect in an uncoated egg cake.
Check the ingredients and allergens again for each variety. Don’t assume that the flavour or wording on the front means it contains less sugar.
Brand names are no substitute for checking the label on the egg cake you’re buying. The product information below shows the differences you may find on the shelf.
The product information consulted allows you to compare regular AH Eierkoeken with AH Volkoren Eierkoeken.
Jumbo’s product information provides figures for regular and wholegrain egg cakes that you can compare on the same basis.
Bolletje’s Brosse Eierkoek Kaneel is a crisp, cinnamon-flavoured variety with a milk coating.
Lidl lists egg cakes on its Dutch product page.
Compare the ‘of which sugars’ amount per 100 g for similar egg cakes. Then consider how much you want to eat and read the ingredients list. The Netherlands Nutrition Centre recommends comparing per 100 g, as manufacturers may use different portion sizes.
Not necessarily. Jumbo lists 33.6 g of sugars per 100 g for its wholegrain version, compared with 29.5 g for its regular egg cakes. If you choose a wholegrain option, check both the sugars and fibre on the specific pack.
Read the allergen information for the exact egg cake you’re choosing. The Albert Heijn, Jumbo and Bolletje product information consulted includes ingredients such as egg, wheat, milk or soya; which of these apply varies by product and variety.
Follow the storage instructions on the pack you’ve chosen. The Albert Heijn and Jumbo product information consulted recommends storing them in a cool, dry place away from light. Albert Heijn also advises resealing the pack securely after use.
No. ‘Less sugar’ refers to a comparison; it doesn’t mean the product contains no sugars. Check the nutrition table for the egg cake you’ve chosen and see which product the claim is being compared with.
