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Scrambled Egg (1 Whole + 2 Whites) Calories
High protein, low fat, source of vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Scrambled Egg (1 Whole + 2 Whites) Nutrition Facts
Selected: 100 g
80
KCAL / 100G
Carbs
1.2g
· 6%
Protein
10.5g
· 56%
Fat
3.2g
· 38%
Fiber
0g
Scrambled Egg (1 Whole + 2 Whites) Vitamins & Minerals
Vitamins
Biotin
10µg · 33% DV
B2
0.32mg · 25% DV
B12
0.6µg · 25% DV
B5
0.85mg · 17% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
140mg · 20% DV
Iodine
24µg · 16% DV
Zinc
1mg · 9% DV
Scrambled Egg (1 Whole + 2 Whites) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Scrambled Egg (1 Whole + 2 Whites) 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 Scrambled Egg (1 Whole + 2 Whites) Contain Allergens?
Contains these allergens:
Which Diets Is Scrambled Egg (1 Whole + 2 Whites) Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Scrambled Egg (1 Whole + 2 Whites) Fat Profile
SATURATED
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 8.6:1
Above the ideal 4:1 (8.6:1).
Foods Similar to Scrambled Egg (1 Whole + 2 Whites)
Scrambled Egg (1 Whole + 2 Whites) — Frequently Asked Questions
Why do my scrambled eggs turn watery, and how can I prevent it?
High heat or overcooking can make scrambled eggs release water and become rubbery. Cooking gently over medium-low heat and taking them off the pan while still slightly soft usually helps.
How is scrambled egg made with 1 whole egg and 2 whites different from using only whole eggs?
This mix usually gives a lighter texture and more volume from the extra whites. It still tastes like egg, but it may feel less rich than scrambles made only with whole eggs.
Do scrambled eggs need milk?
No, they can be soft and tender without milk. Adding too much milk can dilute the mixture and make the final texture looser.
Are scrambled eggs better before or after a workout?
They can work at either time, depending on the rest of the meal and how soon you are training. Before exercise, keep the meal lighter; after exercise, pairing them with a carbohydrate source can make the meal more balanced.
What should I eat with scrambled eggs to make the meal more balanced?
Vegetables add volume and can make the meal more filling. Adding a side like whole-grain toast, oats, or potatoes can make it more complete, especially on active days.
How long do scrambled eggs keep in the fridge?
They should be cooled promptly and stored in a sealed container in the refrigerator. For best quality and food safety, they are usually best eaten within 1–2 days.
Can scrambled eggs be frozen?
Yes, but the texture may become a bit spongier after thawing. Freeze in small portions and reheat gently for the best result.
Why do scrambled eggs get tough when reheated?
Egg proteins tighten further when exposed to heat again. Reheating briefly on low to medium power, ideally with a little moisture, helps keep them softer.
Is it okay to eat scrambled eggs every day?
For many people, yes, as part of an overall balanced diet. What matters most is your total eating pattern, any egg allergy, and whether you have been given individual medical advice.
Who should be careful with scrambled eggs?
Anyone with an egg allergy should avoid them. For food safety, pregnant people, older adults, and those with weakened immunity should make sure the eggs are fully cooked.
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Nutrition data compiled from USDA FoodData Central and scientific sources.