玉子燒，是一種以雞蛋為原料煎制而成的日本料理，是便當中常見的配菜。
從江戶時代以來，江戶前玉子燒就是江戶前壽司的配料之一，當時的做法是將白身魚和周氏新對蝦等擂身，加入日本薯蕷的山藥泥，用糖調味，小火煎製成海綿狀的食物。而現代主流的做法是用糖和出汁調味，做成甜味的出汁卷卵。通常玉子燒會作為一人份菜單的結尾之作。
400g
產地：德國
保持冷藏於攝氏-18度或以下
*Allergen:Egg
| Weight | 400 g |
|---|
玉子燒(1) 全單 95 折優惠繼續中
訂單滿 £100 即享 5% OFF
(2) 訂單滿 £130 即送刺身級三文魚角切 1 份（價值 £8.5）
(3) 12 月期間購物即可獲聖誕刮刮卡 1 張
獎品豐富，更有機會獲得 £10 優惠券
(4) 新鮮刺身級油甘魚 1/4（連皮）約 300–500g
原價 £38 → 聖誕優惠價 £30
(5) 新品：松葉蟹鉗（解凍即食）
原價 £36 → 聖誕優惠價 £3
(1) 5% OFF continues
Enjoy 5% OFF when you spend £100+.
(2) Free diced sashimi-grade salmon (worth £8.5)
With every order over £130.
(3) Receive one Christmas Scratch Card with any December purchase
Great prizes, including a chance to win a £10 voucher.
(4) Fresh sashimi-grade Yellowtail 1/4 cut with skin (approx. 300–500g)
Was £38 → Christmas Price £30
(5) New Product: Snow Crab Claws (ready to eat after thawing)
Was £36 → Christmas Price £3
You must be 18 or over to buy alcohol. You must not buy alcohol on behalf of under 18’s. We apply a “Challenge 25” policy to all delivery orders. We will not supply if the person receiving orders appears under the age of 25.
