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Egg fried in clarified butter Calories
High in protein and healthy fats, rich in B12 and D vitamins
CALORIES
GI
POTASSIUM
FIBER
Egg fried in clarified butter Nutrition Facts
Selected: 100 g
210
KCAL / 100G
Carbs
1.2g
· 2%
Protein
12.5g
· 24%
Fat
17.2g
· 74%
Fiber
0g
Egg fried in clarified butter Vitamins & Minerals
Vitamins
Biotin
20µg · 67% DV
B12
1.2µg · 50% DV
B2
0.45mg · 35% DV
B5
1.3mg · 26% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
180mg · 26% DV
Iodine
24µg · 16% DV
Zinc
1mg · 9% DV
Egg fried in clarified butter Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Egg fried in clarified 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 Egg fried in clarified butter Contain Allergens?
Contains these allergens:
Which Diets Is Egg fried in clarified butter Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Egg fried in clarified butter Fat Profile
SATURATED
8.2g
MONOUNSATURATED
5.8g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 6.7:1
Above the ideal 4:1 (6.7:1).
Foods Similar to Egg fried in clarified butter
Egg fried in clarified butter — Frequently Asked Questions
What is the best pan temperature for eggs fried in ghee?
Use medium-low to medium heat once the ghee has melted. Excess heat can make the egg white tough, brown the edges too quickly, and give the ghee a burnt flavor.
Should ghee be added before or after heating the pan?
Warm the pan briefly, then add the ghee and let it melt before cracking in the egg. This helps the fat coat the surface evenly and reduces sticking.
How can I cook an egg in ghee without breaking the yolk?
Crack the egg first into a small bowl, then slide it gently into the pan. Avoid moving it until the white has set, and use a thin spatula if you need to lift it.
Does frying an egg in ghee destroy its protein?
Cooking changes the structure of egg protein but does not make the protein disappear. Gentle cooking is also less likely to leave the egg dry and rubbery than prolonged high-heat frying.
Is ghee a better choice than olive oil for frying eggs?
Ghee is useful when you want a rich, buttery flavor and steady performance at typical frying temperatures. Olive oil gives a different flavor profile and is also suitable for gentle egg cooking; the best choice depends on taste and the rest of the meal.
What vegetables pair well with eggs fried in ghee?
Spinach, mushrooms, tomatoes, peppers, zucchini, and fresh herbs all work well with the savory flavor of ghee. Cooking vegetables first and adding the egg afterward helps them release moisture without making the egg watery.
Can eggs fried in ghee be meal-prepped for breakfast?
They can be cooked ahead, refrigerated promptly in a covered container, and eaten within 3 to 4 days. The yolk will firm up on reheating, so meal-prepped eggs are generally best cooked with a fully set yolk.
Why does my egg taste greasy when fried in ghee?
Usually, too much ghee was used for the size of the pan or egg. Use only enough to lightly coat the pan, and serve the egg with vegetables or another moisture-rich food to balance the richness.
Can people with lactose intolerance usually eat eggs fried in ghee?
Ghee generally contains very little lactose because most milk solids are removed, so many people with lactose intolerance tolerate it. Tolerance varies, and this is different from a milk allergy, for which ghee may still be a concern.
Are runny eggs fried in ghee safe to eat?
A runny yolk may carry a small food-safety risk if the egg is contaminated. People who are pregnant, elderly, immunocompromised, or serving young children should choose pasteurized eggs or cook eggs until both white and yolk are firm.
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Nutrition data compiled from USDA FoodData Central and scientific sources.