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Lightly beaten egg
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.6g
· 35%
Fat
9.9g
· 62%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.45mg · 35% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
198mg · 28% DV
Iodine
24µg · 16% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— 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
SATURATED
3.1g
MONOUNSATURATED
3.7g
POLYUNSATURATED
2g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Lightly beaten eggs still have visible streaks of yolk and white, which can create a more varied texture once cooked. Fully beaten eggs cook into a more uniform mixture.
A pan that is not properly heated, letting the eggs sit too long, or overcooking them can make them release moisture. Gentle cooking over medium-low heat usually gives a better texture.
Cook them over medium-low heat in a non-stick pan, moving them gently as they set. Remove them while they still look slightly glossy, as residual heat will continue cooking them.
No, milk is optional rather than necessary. A small amount may soften the texture, but too much can dilute the flavour and make the eggs weep.
Raw beaten eggs are best cooked immediately rather than stored. Cooked eggs should be cooled promptly, refrigerated in a covered container, and reheated thoroughly before eating.
They can be frozen, but thawing often makes the texture rubbery or watery. Freshly cooked eggs generally have the best flavour and texture.
They can be a convenient protein-containing option after exercise. Pairing them with carbohydrate foods such as toast, potatoes, rice, or fruit can make a more balanced recovery meal.
For most healthy people, eating eggs in the evening is not inherently harmful. Large, rich egg dishes may be uncomfortable for people prone to reflux or indigestion.
No. People respond differently to dietary cholesterol, and the overall eating pattern matters more than one food alone. Those managing high cholesterol, diabetes, or cardiovascular disease should discuss their usual intake with a healthcare professional.
Anyone with an egg allergy should avoid them. Pregnant people, young children, older adults, and people with weakened immune systems should avoid raw or undercooked egg and ensure both the yolk and white are safely cooked.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.