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🥚

Low GI

Lightly beaten egg Calories

Lightly beaten egg

CALORIES

143kcal

GI

0low

POTASSIUM

138mg

FIBER

0g

Lightly beaten egg Nutrition Facts

Selected: 100 g

143

KCAL / 100G

Carbs

1.1g

· 3%

Protein

12.6g

· 35%

Fat

9.9g

· 62%

Fiber

0g

Lightly beaten egg Vitamins & Minerals

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

Lightly beaten egg Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

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

Is Lightly 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 Lightly beaten egg Contain Allergens?

Contains these allergens:

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

Which Diets Is Lightly beaten egg 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

Lightly beaten egg Fat Profile

SATURATED

3.1g

MONOUNSATURATED

3.7g

POLYUNSATURATED

2g

⚖️

Omega 6:3 ratio 10:1

Above the ideal 4:1 (10:1).

Foods Similar to Lightly beaten egg

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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

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Green Beans with Meat

85 kcal

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Ali Nazik

145 kcal

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Collagen powder

370 kcal

Lightly beaten egg — Frequently Asked Questions

What is the difference between lightly beaten and fully beaten eggs?

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.

Why do lightly beaten eggs become watery in the pan?

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.

How can I cook lightly beaten eggs so they stay soft?

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.

Do I need to add milk to lightly beaten eggs?

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.

How long can lightly beaten eggs be kept in the fridge?

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.

Can lightly beaten cooked eggs be frozen?

They can be frozen, but thawing often makes the texture rubbery or watery. Freshly cooked eggs generally have the best flavour and texture.

Are lightly beaten eggs a good post-workout food?

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.

Is it bad to eat lightly beaten eggs at night?

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.

Does the cholesterol in eggs affect everyone the same way?

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.

Who should take extra care with lightly beaten eggs?

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.

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Nutrition data compiled from USDA FoodData Central and scientific sources.