Who might this choice matter to?

Anyone looking for a verifiable reduction in sugar

You only want to choose an egg cake if the reduced-sugar claim, or the comparison it is based on, can be verified. A lower figure than one other product is not enough.

Anyone keeping an eye on portion size

You want to serve egg cakes and are therefore looking not only at the sugar content per 100 g, but also at how much is in each one you serve.

Anyone comparing fibre and allergens

You’re weighing up standard, wholemeal or crisp egg cakes based on their fibre and ingredients. If you’re serving guests, check the allergens on the current packaging.

What should you look for when choosing?

First decide whether a verifiable claim about reduced sugar is essential. If not, compare the nutritional information and the portion you plan to serve.

What to consider What should you check? Who is this important to?
Reduced-sugar claim Read the exact claim and check which comparable product the egg cake is being compared with. If less sugar is essential, I want more reassurance than just a lower figure on a label. Verifiable sugar reduction is the top priority for around 50% of consumers.
Sugars per portion Compare the sugar content per 100 g and per portion; Jumbo lists 9,3 g of sugars per 30 g portion for its standard egg cakes. When serving treats, I want to know how much sugar each egg cake adds. For around 30% of consumers, the amount per portion matters most.
Fibre and allergens Check fibre and sugars separately, and read the allergen information on the packaging of the product you’re serving. When choosing something for guests, I want to take the ingredients into account without confusing wholemeal with lower sugar. For around 20% of consumers, fibre and allergens come first.

Common mistakes

  • Assuming wholemeal means less sugar

    Albert Heijn lists 31 g of sugars per 100 g for both its standard and wholemeal egg cakes. The wholemeal variety does contain 3,5 g of fibre per 100 g, compared with 1,4 g for the standard variety. Fibre and sugar are therefore separate things to consider.

    Don’t choose based on the word ‘wholemeal’ alone if sugar is the deciding factor; compare the nutritional information for the varieties you’re considering.

  • Thinking a crisp egg cake with a milk coating will save you sugar

    Albert Heijn’s product information lists 42 g of sugars per 100 g for Bolletje crispy egg cake with milk coating. That’s more than the 31 g for standard AH egg cakes and the 31,2 g for standard Jumbo egg cakes on their product pages.

    Don’t let the individual packaging sway your choice if sugar is your main consideration; compare the figures per 100 g and per portion first.

  • Treating a lower sugar figure as a nutritional claim

    A difference between two egg cakes does not, on its own, justify calling a product ‘low in sugar’ or claiming that it has a reduced sugar content. Voedingscentrum sets the threshold for ‘low in sugar’ at no more than 5 g of sugars per 100 g.

    If such a claim matters to your choice, read the exact wording on the packaging and, when comparing products, check which products and figures are being used.

Brands compared

Albert Heijn

AH’s standard and wholemeal egg cakes can be compared separately for their sugar and fibre content.

  • Albert Heijn lists 31 g of sugars per 100 g for both varieties; the wholemeal variety has 3,5 g of fibre per 100 g, while the standard variety has 1,4 g.
  • Based on these figures, the wholemeal variety contains no less sugar than standard AH egg cakes. Check the allergen information for both varieties, including egg, milk, cereals containing gluten and soya.

Jumbo

Jumbo provides nutritional information for its standard and wholemeal egg cakes, including figures per 100 g.

  • Jumbo’s standard egg cakes contain 31,2 g of sugars per 100 g and 9,3 g per 30 g portion.
  • Jumbo’s wholemeal variety contains 33,6 g of sugars and 3,9 g of fibre per 100 g. So don’t choose it expecting ‘wholemeal’ to mean less sugar; also check the allergens, including gluten, egg, milk and soya.

Bolletje

Bolletje crispy egg cake with milk coating is a crisp egg cake topped with a layer of milk.

  • The milk coating sets this variety apart from the standard egg cakes in this comparison.
  • Albert Heijn’s product information lists 42 g of sugars per 100 g. Before serving, check the allergen information: the product contains wheat, egg, soya and milk, among other ingredients, and may also contain nuts and sesame.

Related products on Joybuy

Related products coming soon.

Frequently asked questions

Does a standard egg cake automatically contain less sugar than other Sinterklaas treats?

No, you can’t tell from the type of product alone. Albert Heijn lists 31 g of sugars per 100 g for standard AH egg cakes, while Jumbo lists 31,2 g per 100 g for its standard egg cakes. When choosing between products, also compare the portions you’ll actually serve.

Does a wholemeal egg cake contain less sugar?

Not necessarily: Albert Heijn lists 31 g of sugars per 100 g for both its standard and wholemeal egg cakes. The AH wholemeal variety does contain more fibre per 100 g than the standard AH variety, so compare fibre and sugar separately.

Is an egg cake with around 31 g of sugars per 100 g low in sugar?

No, that’s above the maximum of 5 g of sugars per 100 g that Voedingscentrum sets for the ‘low in sugar’ label. A lower sugar figure than another product should not, by itself, be taken as proof of a reduced-sugar claim either.

Which allergens should I check before serving egg cakes?

Check the current packaging for the exact variety you plan to serve. The standard, wholemeal and crisp products described here list wheat or other cereals containing gluten, egg, milk and soya, among other allergens. Bolletje crispy egg cake with milk coating also carries a warning that it may contain nuts and sesame, among other ingredients.