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Beaten egg Calories
Beaten, raw egg; base for omelets or baking
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Beaten egg (50 g) has 72 calories. That works out to 143 calories per 100 g. It contains 0.6 g of carbs, 6.3 g of protein, 5 g of fat and 0 g of fiber. Its 10 µg of Biotin covers 33% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Beaten egg Nutrition Facts
Selected: 1 piece (medium) · 50 g
72
KCAL / 50G
Carbs
0.6g
· 0% DV
Protein
6.3g
· 13% DV
Fat
5g
· 6% 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 3% · Protein 35% · Fat 62%
Beaten egg nutrition facts table · 1 piece (medium) (50 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 72 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 1.55 g | 8% |
| Trans fat | 0 g | |
| Sodium | 71 mg | 3% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 6.3 g | 13% |
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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How Many Calories in 1 Medium Beaten egg?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 50 g | 72 kcal |
| 1 tablespoon (medium) | 15 g | 21 kcal |
| 1 piece (small) | 50 g | 72 kcal |
| 1 piece (medium) | 60 g | 86 kcal |
| 1 serving (medium) | 60 g | 86 kcal |
| 1 piece (large) | 70 g | 100 kcal |
| 100 g | 100 g | 143 kcal |
| 2 piece (medium) | 100 g | 143 kcal |
| ½ cup (medium) | 120 g | 172 kcal |
| 1 cup (medium) | 240 g | 343 kcal |
Calculated from 143 calories per 100 g.
Frequently Asked Questions About Beaten egg
How do you make beaten egg?
To make beaten egg, whisk the white and yolk together with a fork or whisk until the mixture is even in color. Check for shell fragments, then use it in an omelet or the recipe you are making.
Can you eat beaten egg raw?
Eating raw beaten egg is not recommended because eggs can carry bacteria such as Salmonella. Use pasteurized eggs in recipes that call for raw egg; otherwise, cook the mixture thoroughly.
How long does beaten egg last in the fridge?
Keep beaten egg covered in the refrigerator and use it as soon as possible, preferably the same day. Do not save raw egg mixture that has been left out for a long time, and discard it if its smell or appearance changes.
Can you freeze beaten egg?
Yes, you can freeze beaten egg. Whisk the yolk and white together, seal the mixture in a freezer-safe container, and thaw it in the refrigerator before cooking. Do not refreeze it after thawing.
What is the difference between beaten egg and scrambled eggs?
Beaten egg is uncooked egg with the white and yolk mixed together; scrambled eggs are made by cooking that mixture in a pan. Beaten egg can also go into baking and other recipes.
Can you use beaten egg instead of a whole egg in baking?
Yes, beaten egg can stand in for a whole egg in many recipes because it contains both the white and yolk. Measure the amount the recipe calls for, since using too much can change the texture of the bake.
Why do recipes call for beaten egg?
Recipes call for beaten egg to combine the white and yolk evenly, helping the egg blend into the other ingredients. It can also bind mixtures or be brushed over dough to give the baked surface a sheen.
How do you make fluffy eggs with beaten egg?
For fluffy eggs, beat the egg until the white and yolk are fully combined, then cook it gently in a pan. Avoid cooking over high heat, which can make the finished eggs firm and dry.
Can you beat eggs ahead of time?
Yes, you can beat eggs ahead of time, but keep the mixture covered in the refrigerator and use it promptly. Beating them just before cooking gives the freshest result and avoids leaving raw egg out.
Should you add milk to beaten egg?
You can add milk to beaten egg for an omelet or other pan-cooked egg dish, but it is not required. In baking, follow the recipe rather than adding extra milk, since additional liquid can alter the texture.
Beaten egg Vitamins & Minerals
Vitamins
Biotin
10µg · 33% DV
B12
0.55µg · 23% DV
B2
0.23mg · 18% DV
B5
0.7mg · 14% DV
Minerals
Selenium
15µg · 27% DV
Iodine
25µg · 17% DV
Phosphorus
99mg · 14% DV
Zinc
0.65mg · 6% DV
Sodium
71mg · 3% DV
Potassium ⭐
69mg · 2% DV
Beaten egg Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Beaten egg
To burn the 72 calories in 1 piece (medium) (50 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.
What is Beaten egg?
Beaten egg is the white and yolk mixed together with a fork or whisk. It is a preparation ingredient rather than a finished dish, used as the starting point for omelettes and scrambled eggs, and in baking, batters and coatings. The mixture can be left plain or seasoned before cooking, depending on the recipe.
Its flavour is mild and distinctly eggy; once cooked, it can turn tender and airy or firm, depending on how it is prepared. Around the world, it appears at breakfast in omelettes and similar dishes, and in home cooking as a binder or glaze for baked goods. It provides protein as well as fat. For a lighter meal, cook it with little added fat and serve with vegetables or whole-grain toast.
How Nutritious Is Beaten egg?
Nutrient density
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.
Satiety score
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.
Is Beaten egg Processed?
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.
Does Beaten egg Contain Allergens?
Contains these allergens:
Which Diets Is Beaten egg Good For?
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
Beaten egg Fat Profile
SATURATED
1.55g
MONOUNSATURATED
1.8g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 16.3:1
Above the ideal 4:1 (16.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.