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Egg fried in pan with olive oil Calories
Protein and healthy fats, cooked with olive oil
CALORIES
GI
POTASSIUM
FIBER
Egg fried in pan with olive oil Nutrition Facts
Selected: 100 g
180
KCAL / 100G
Carbs
1.2g
· 3%
Protein
10.5g
· 23%
Fat
15.2g
· 74%
Fiber
0g
Egg fried in pan with olive oil Vitamins & Minerals
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.35mg · 27% DV
B5
1.1mg · 22% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
155mg · 22% DV
Iodine
24µg · 16% DV
Zinc
1mg · 9% DV
Egg fried in pan with olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Egg fried in pan with olive oil 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 pan with olive oil Contain Allergens?
Contains these allergens:
Which Diets Is Egg fried in pan with olive oil Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Egg fried in pan with olive oil Fat Profile
SATURATED
3.2g
MONOUNSATURATED
8.8g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 6.8:1
Above the ideal 4:1 (6.8:1).
Foods Similar to Egg fried in pan with olive oil
Egg fried in pan with olive oil — Frequently Asked Questions
How can I stop olive oil from overheating when frying an egg?
Heat the pan over low to medium heat and add the olive oil shortly before the egg. If the oil is smoking, it is too hot and may give the egg an unpleasant flavor.
Is an egg better fried in olive oil or butter?
Olive oil gives the egg a more savory, fruity flavor and works especially well with Mediterranean-style ingredients. Butter tastes richer and browns more readily, so the best choice depends on the flavor you want.
How do I fry an egg without breaking the yolk?
Crack the egg into a small bowl first, then slide it gently into the pan from close to the surface. Briefly covering the pan can set the white on top without overcooking the yolk.
Why does fried egg white become rubbery?
High heat or overcooking makes egg proteins tighten, creating a tough, rubbery texture. Cook at a gentler heat and remove the egg once the white has just set.
What can I eat with an olive-oil fried egg besides toast?
Try it with sautéed vegetables, tomatoes, leafy greens, yogurt-based sides, or a bean salad for a more complete meal. Adding a whole-grain bread, potato, or fruit can make the meal more substantial.
Is an olive-oil fried egg better before or after a workout?
It can work well after training as part of a meal that also includes a carbohydrate source, such as fruit, potatoes, or bread. Right before exercise, the oil may feel heavy for some people, so allow time for digestion.
Will eating an olive-oil fried egg at night disrupt sleep?
For most people, an egg itself is unlikely to disrupt sleep. A large meal close to bedtime may worsen reflux or indigestion, so keep the meal modest and eat earlier if you are prone to these symptoms.
Should eggs be washed before frying?
Do not routinely wash shell eggs before using them, as washing can damage the shell’s protective coating and increase the chance of contamination entering the egg. If the shell is visibly dirty, wipe it dry and cook the egg thoroughly.
Can a cooked olive-oil fried egg be stored for later?
It is best eaten freshly cooked for quality and food safety. If you keep leftovers, refrigerate them within two hours in a covered container and reheat until hot; eggs with runny yolks are better made fresh.
Does frying eggs in olive oil automatically raise cholesterol?
No single food automatically determines blood cholesterol levels; overall dietary pattern, saturated fat intake, genetics, and health conditions also matter. People managing high cholesterol, cardiovascular disease, or diabetes should discuss their usual egg intake with a qualified clinician or dietitian.
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Nutrition data compiled from USDA FoodData Central and scientific sources.