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High-quality protein, source of vitamin B12 and healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
148
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.6g
· 34%
Fat
10.2g
· 63%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.45mg · 35% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30µg · 55% DV
Iodine
47µg · 31% DV
Phosphorus
198mg · 28% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.1g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Yes. The circulating hot air can heat the shell differently from water boiling, so the same timing may give a slightly different yolk texture; most people need a small trial run for their specific appliance.
A sudden blast of high heat can crack the shell. Letting eggs sit briefly at room temperature and avoiding excessively high settings can help reduce that risk.
Not always, but it changes the result. Preheating usually makes cooking start faster, while a cold start may need a little more time and can give a gentler set.
Very fresh eggs are often the hardest to peel no matter how they are cooked. Cooling them right after cooking, especially in cold water or an ice bath, usually helps.
Yes. Cooked eggs can be refrigerated for later, and keeping them in the shell usually helps protect texture and freshness until you eat them.
Freezing whole cooked eggs is usually not ideal because the whites can turn rubbery. If needed, cooked yolks tend to freeze more successfully than whole eggs.
They can work at either time. Because they provide protein, they fit well after training, while before training many people do better pairing them with an easy-to-digest carbohydrate rather than eating them alone.
Yes, for most people. If you are prone to indigestion, the overall meal matters more than the eggs themselves, especially if they are eaten with rich or greasy sides.
Pair them with vegetables, fruit, or a whole-grain side for a more rounded meal. That adds fiber and volume alongside the protein and fat already in the eggs.
Anyone with an egg allergy should avoid them. People who have been told by a clinician to limit eggs for a specific medical reason should follow that individual advice rather than general nutrition tips.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.