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Egg sautéed in butter Calories
High-quality protein, healthy fats, source of vitamin A and B12
CALORIES
GI
POTASSIUM
FIBER
Egg sautéed in butter Nutrition Facts
Selected: 100 g
180
KCAL / 100G
Carbs
1.2g
· 3%
Protein
11.5g
· 25%
Fat
14.5g
· 72%
Fiber
0g
Egg sautéed in butter Vitamins & Minerals
Vitamins
Biotin
20µg · 67% DV
B12
1.2µg · 50% DV
B2
0.35mg · 27% DV
B5
1.2mg · 24% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
170mg · 24% DV
Iodine
25µg · 17% DV
Zinc
1mg · 9% DV
Egg sautéed in butter Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Egg sautéed in 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 sautéed in butter Contain Allergens?
Contains these allergens:
Which Diets Is Egg sautéed in 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 sautéed in butter Fat Profile
SATURATED
7.2g
MONOUNSATURATED
4.7g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 9.2:1
Above the ideal 4:1 (9.2:1).
Foods Similar to Egg sautéed in butter
Egg sautéed in butter — Frequently Asked Questions
How can I keep butter from burning when sautéing eggs?
Use medium-low heat and add the egg once the butter has melted and begun to foam. If the butter turns dark brown or smells sharply nutty, lower the heat; a small amount of olive oil can also help reduce scorching.
How do I keep the yolk runny in butter-sautéed eggs?
Cook the egg over low to medium heat, optionally covering the pan briefly to set the white. Remove it when the white is opaque and the yolk still looks glossy and wobbles slightly.
How is an egg sautéed in butter different from an egg cooked in olive oil?
Both provide the protein naturally found in eggs, but butter gives a richer dairy flavor and contributes more saturated fat. Olive oil has a different flavor profile and is richer in monounsaturated fats.
What goes well with an egg sautéed in butter for a more balanced meal?
Pair it with vegetables such as tomatoes, peppers, mushrooms, or leafy greens to add volume and fibre. Whole-grain toast works well for those including grains, while avocado or a green salad keeps the meal lower in carbohydrates.
Is an egg sautéed in butter better before or after a workout?
It can be part of a post-workout meal because it provides protein. Since butter adds fat and can slow digestion, a large serving immediately before intense exercise may feel heavy for some people.
Can I eat butter-sautéed eggs at night?
Yes, but a richer egg dish close to bedtime may worsen reflux or indigestion in susceptible people. A smaller portion eaten a few hours before lying down is often more comfortable.
Can butter-sautéed eggs be reheated?
They can be reheated briefly over low heat if they were refrigerated promptly after cooking. Overheating makes egg whites rubbery, and eggs with runny yolks are generally best eaten fresh.
How long do cooked butter-sautéed eggs keep in the fridge?
Refrigerate cooked eggs within two hours in a covered container. For food safety, use them within three to four days and do not save eggs that have been left at room temperature for an extended period.
Can I freeze butter-sautéed eggs?
You can freeze them, but cooked eggs often become watery or rubbery after thawing. They are best freshly prepared; scrambled eggs or omelettes tend to freeze more successfully than fried-style eggs.
Do eggs cooked in butter automatically raise everyone’s cholesterol?
No—this common claim is too simplistic, because dietary cholesterol affects blood cholesterol differently from person to person. People with high LDL cholesterol, diabetes, or cardiovascular disease should discuss their overall egg and saturated-fat intake with a clinician or dietitian.
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Nutrition data compiled from USDA FoodData Central and scientific sources.