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🍳

Low GI

Scrambled eggs with butter Calories

High in protein, low in carbs, source of B12 and selenium

CALORIES

196kcal

GI

0low

POTASSIUM

141mg

FIBER

0g

Scrambled eggs with butter Nutrition Facts

Selected: 100 g

196

KCAL / 100G

Carbs

1.4g

· 3%

Protein

13.1g

· 27%

Fat

15.2g

· 70%

Fiber

0g

Scrambled eggs with butter Vitamins & Minerals

Vitamins

Biotin

20µg · 67% DV

B12

1.15µg · 48% DV

B2

0.42mg · 32% DV

B5

1.45mg · 29% DV

Minerals

Selenium

27µg · 49% DV

Phosphorus

188mg · 27% DV

Iodine

24µg · 16% DV

Iron

2mg · 11% DV

Scrambled eggs with butter Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Scrambled eggs with butter 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 Scrambled eggs with butter Contain Allergens?

Contains these allergens:

Gluten free
Dairy yes
Eggs yes
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Scrambled eggs with butter 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

Scrambled eggs with butter Fat Profile

SATURATED

5.1g

MONOUNSATURATED

6g

POLYUNSATURATED

1.6g

⚖️

Omega 6:3 ratio 18.1:1

Above the ideal 4:1 (18.1:1).

Foods Similar to Scrambled eggs with butter

🥚

Egg

143 kcal

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Chicken Soup

45 kcal

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Protein Powder

380 kcal

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Fried Eggs (Butter)

190 kcal

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Menemen

95 kcal

🥘

Green Beans with Meat

85 kcal

🍆🥩

Ali Nazik

145 kcal

🧴

Collagen powder

370 kcal

Scrambled eggs with butter — Frequently Asked Questions

Why do scrambled eggs with butter sometimes turn watery?

This usually happens from heat that is too high or cooking them too long. Gentle heat and taking them off the stove while still slightly soft helps keep the texture creamy.

Is butter better than olive oil for scrambled eggs?

Butter gives a richer flavor and softer, classic texture, while olive oil gives a different taste profile. Neither is universally better, but butter needs gentler heat because it can brown quickly.

Do scrambled eggs with butter need milk?

No, milk is optional. It can add volume, but too much may make the eggs looser and dilute the flavor.

Are scrambled eggs with butter better before or after a workout?

They can work at either time. Before training, many people pair them with an easy-to-digest carbohydrate; after training, their protein can help support overall recovery goals.

Can you eat scrambled eggs with butter at night?

Yes. They can be filling, but richer foods may feel heavy for some people late in the evening, so portion size and side dishes matter.

How long do scrambled eggs with butter keep in the fridge?

They should not sit at room temperature for long after cooking and should be refrigerated once cooled. For best texture and food safety, they are usually best eaten within 1 day.

Can scrambled eggs with butter be frozen?

Yes, but the texture often changes after thawing. They may become more rubbery or release water, so fresh is usually better.

What goes well with scrambled eggs with butter?

Vegetables, whole-grain toast, avocado, or yogurt can round out the meal well. Pairing them with higher-fiber foods may also make the meal feel more satisfying.

How do scrambled eggs compare with an omelet nutritionally?

If the ingredients are similar, the main differences are usually cooking method and how much fat is added. Fillings and toppings often change the nutrition more than the egg format itself.

Who should be careful with scrambled eggs with butter?

Anyone with egg or dairy allergies should avoid them because both allergens are present. People who are sensitive to rich or fatty foods may also tolerate smaller portions better.

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Nutrition data compiled from USDA FoodData Central and scientific sources.