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Egg prepared with truffle, rich in protein and aromatic compounds
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Egg with Truffle (60 g) has 96 calories. That works out to 160 calories per 100 g. It contains 1.2 g of carbs, 6.9 g of protein, 7.2 g of fat and 0.3 g of fiber. Its 12 µg of Biotin covers 40% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 60 g
96
KCAL / 60G
Carbs
1.2g
· 0% DV
Protein
6.9g
· 14% DV
Fat
7.2g
· 9% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 5% · Protein 28% · Fat 67%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 96 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 2.1 g | 11% |
| Trans fat | 0.03 g | |
| Sodium | 84 mg | 4% |
| Total carbohydrate | 1.2 g | 0% |
| Fiber | 0.3 g | 1% |
| Protein | 6.9 g | 14% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 96 kcal |
| 1 piece (extra small) | 30 g | 48 kcal |
| 1 piece (small) | 45 g | 72 kcal |
| 1 piece (large) | 80 g | 128 kcal |
| 100 g | 100 g | 160 kcal |
| 1 serving (medium) | 100 g | 160 kcal |
| 2 piece (large) | 120 g | 192 kcal |
| 1 serving (large) | 150 g | 240 kcal |
| 1 serving (jumbo) | 200 g | 320 kcal |
Calculated from 160 calories per 100 g.
Egg with truffle is an egg dish flavoured with fresh truffle, truffle oil, or truffle seasoning. It has no single fixed recipe: cooks serve it as fried eggs, an omelette, or soft scrambled eggs.
Cook eggs gently in butter, then add finely shaved fresh truffle just before serving to make Egg with truffle. If using truffle oil, drizzle it on after cooking; prolonged heat can dull its aroma.
Fresh truffle gives Egg with truffle a more layered, earthy aroma, while truffle oil is convenient and easy to portion. Some oils rely on added flavouring, so their aroma can taste stronger or less nuanced than fresh truffle.
Egg yolk and its natural fat carry the volatile aroma compounds in truffle, so even a small amount can flavour Egg with truffle throughout. The mild taste of eggs also leaves room for truffle’s distinctive earthy scent.
Yes, shaved truffle works well on fried eggs for Egg with truffle. Add it after the eggs are cooked so the delicate aroma is not lost in the pan, and serve while the eggs are still warm.
Black and white truffles can both be used in Egg with truffle. White truffle is commonly shaved over the finished eggs, while black truffle can be added during brief cooking; the choice changes the aroma and intensity.
To infuse eggs for Egg with truffle, place clean, uncracked eggs and a clean truffle in a closed container in the refrigerator, keeping them from direct contact. The truffle’s aroma can pass through the porous shells; cook the eggs before eating.
A small amount of mild cheese can complement Egg with truffle without overpowering it. Avoid strongly flavoured cheeses, which compete with truffle’s aroma; add any cheese sparingly and let the truffle remain the main flavour.
Serve Egg with truffle with toasted bread, simple potatoes, or a lightly dressed green salad. These sides add texture without competing with the truffle; heavily spiced sauces can overwhelm its delicate aroma.
Yes, you can reheat leftover Egg with truffle, though the truffle aroma may be weaker afterward. Refrigerate leftovers in a covered container and reheat gently until hot; avoid leaving cooked eggs at room temperature for an extended time.
Vitamins
Biotin
12µg · 40% DV
B12
0.72µg · 30% DV
B2
0.21mg · 16% DV
B5
0.78mg · 16% DV
Minerals
Selenium
14µg · 25% DV
Phosphorus
84mg · 12% DV
Iodine
14µg · 9% DV
Zinc
0.72mg · 7% DV
Sodium
84mg · 4% DV
Potassium ⭐
78mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 96 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Egg with truffle pairs eggs with fresh truffle shavings or truffle flavouring. It is found in European cooking, where the truffle’s earthy, musky aroma is used to bring depth to the mild taste of eggs. The eggs may be fried, scrambled or folded into an omelette, depending on the cook.
Serve it warm for breakfast or brunch, with toast and a simple salad or greens. It provides protein, while also being relatively rich in fat. For a lighter plate, use only a little cooking fat and let the truffle’s pronounced aroma do the work; it needs few accompaniments.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
2.1g
MONOUNSATURATED
3g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.