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High-quality protein, healthy fats, source of vitamin A and B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
180
KCAL / 100G
Carbs
1.1g
· 2%
Protein
11.5g
· 25%
Fat
14.5g
· 73%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.2µg · 50% DV
B2
0.38mg · 29% DV
B5
1.2mg · 24% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
170mg · 24% DV
Iodine
30µg · 20% DV
Zinc
1mg · 9% 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
7.5g
MONOUNSATURATED
4.5g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Use medium-low heat rather than a hot pan. When the butter has melted and settled, the eggs usually cook more gently and stay tender.
No, it does not ruin them; they still remain a solid protein food. Very high heat and prolonged cooking can reduce some heat-sensitive vitamins, though.
It can work at lunch, dinner, or as a quick snack with other foods. After training, it can help with protein intake, but pairing it with a carbohydrate source may support recovery more completely.
Neither is universally better; it depends on flavor preference and the rest of your diet. Butter gives a richer taste, while olive oil offers a different flavor profile and both can work well when not overheated.
Add vegetables, fruit, or a whole-grain side to bring in fiber and more variety. That combination can make the meal more filling and nutritionally broader than eggs alone.
For many people, yes, if it fits into an overall balanced diet. The bigger picture matters, including total saturated fat intake, portion size, and personal health history.
People with egg or dairy allergies should avoid it, since both allergens are present. Those managing cholesterol or cardiovascular risk may also want more individualized guidance on frequency and portion size.
They should be refrigerated promptly rather than left out at room temperature. For best quality and food safety, eat them fairly soon and store them in a sealed container.
You can, but the texture often becomes less pleasant after thawing. Freshly cooked eggs usually taste and feel much better.
No, the time of day alone does not cause weight gain. Overall intake, portion sizes, and your usual eating pattern matter much more.
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.