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High-quality protein and choline source
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Air fryer scrambled egg has 149 calories. It contains 1.6 g of carbs, 10 g of protein, 11 g of fat and 0 g of fiber. Its 20 µg of Biotin covers 67% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
149
KCAL / 100G
Carbs
1.6g
· 1% DV
Protein
10g
· 20% DV
Fat
11g
· 14% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 4% · Protein 28% · Fat 68%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 149 kcal | |
| Total fat | 11 g | 14% |
| Saturated fat | 3.4 g | 17% |
| Trans fat | 0.03 g | |
| Sodium | 142 mg | 6% |
| Total carbohydrate | 1.6 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 10 g | 20% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 149 kcal |
| 1 piece (small) | 50 g | 75 kcal |
| 100 g | 100 g | 149 kcal |
| 2 piece (medium) | 100 g | 149 kcal |
| 1 cup (medium) | 120 g | 179 kcal |
| 3 piece (large) | 150 g | 224 kcal |
| 1 serving (large) | 150 g | 224 kcal |
| 4 piece (extra large) | 200 g | 298 kcal |
Calculated from 149 calories per 100 g.
Yes, you can make scrambled eggs in an air fryer by pouring beaten eggs into a small oven-safe dish that fits inside the basket. Cook until nearly set, stirring once partway through so the eggs cook evenly.
A moderate temperature of about 160–170°C (320–340°F) works well for air fryer scrambled egg. Lower heat helps the eggs set without quickly turning dry; check early because air fryer models and dish sizes vary.
Yes, stirring air fryer scrambled egg once during cooking helps keep the texture soft and prevents the edges from setting much faster than the middle. Carefully remove the dish, scrape the cooked edges inward, and return it to the fryer.
Use a small oven-safe ceramic, metal, or silicone dish for scrambled egg in an air fryer. It must fit securely in the basket, and the eggs should not be poured straight into a perforated air fryer drawer.
Lightly grease the heat-safe dish before adding air fryer scrambled egg to reduce sticking. A silicone dish can also help with release, but avoid liners that block airflow or could move toward the heating element.
Air fryer scrambled egg turns rubbery when it is overcooked. Remove it as soon as it is just set and still slightly moist, since it continues cooking briefly from residual heat after leaving the fryer.
Yes, air fryer scrambled egg works perfectly well without milk; simply beat the eggs and cook them in a suitable dish. Milk is optional, and careful timing matters more for a tender result than adding dairy.
Yes, you can reheat air fryer scrambled egg, although it may become firmer the second time. Warm it gently in short intervals, stirring between them, and stop as soon as it is heated through.
Air fryer scrambled egg keeps for about three to four days in a refrigerator when promptly chilled and stored in a covered container. Reheat only the portion you plan to eat, and discard it if it was left out for hours.
Yes, cheese and finely chopped vegetables can be mixed into air fryer scrambled egg before cooking. Use small pieces and limit watery ingredients, which can release moisture and make the eggs take longer to set.
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.46mg · 35% DV
B5
1.4mg · 28% DV
Minerals
Selenium
31µg · 56% DV
Iodine
50µg · 33% DV
Phosphorus
198mg · 28% DV
Zinc
1.1mg · 10% DV
Sodium
142mg · 6% DV
Potassium ⭐
132mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 149 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Air fryer scrambled egg is the familiar dish of beaten eggs cooked in a heatproof dish inside an air fryer. It is a modern way to prepare scrambled eggs rather than a recipe tied to one particular region. A brief stir during cooking helps the eggs set evenly while keeping the curds soft; leave them in longer if you prefer a firmer texture.
Serve it hot for breakfast, with toast, vegetables or herbs, or add it to a quick lunch. It provides protein and is naturally very low in carbohydrate; the amount of fat depends partly on any oil or other additions. For a lighter serving, use little or no added fat and pair it with vegetables or whole-grain toast.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
3.4g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.