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Protein source, low butter, breakfast classic
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.5g
· 32%
Fat
11.2g
· 65%
Fiber
0g
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
170mg · 24% DV
Iodine
24µg · 16% 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
3.3g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 8.5:1
Above the ideal 4:1 (8.5:1).
Use a preheated pan over medium-low heat with just a small amount of butter, then cook gently rather than fast. Covering the pan briefly can help the top set without overcooking the bottom.
It is best eaten fresh for the best texture and flavor. A cooked egg can be refrigerated for a short time, but reheating often makes the yolk firmer and the white tougher.
Freezing is usually not ideal for fried eggs. After thawing, the white can turn rubbery and the yolk may become dry or crumbly.
It can work as a simple protein-based option, but many people find it more satisfying as part of a fuller meal. Pairing it with vegetables, whole grains, or fruit makes breakfast more balanced.
It can fit either time depending on the rest of the meal and your digestion. Before training, many people tolerate it better in a lighter meal; after training, it can contribute protein to recovery.
Not necessarily—overall meal pattern matters more than the cooking method alone. A fried egg cooked with a little butter is still minimally processed, but it is richer than a boiled egg because of the added fat.
Keep the heat moderate to low and avoid letting the butter brown too much before adding the egg. A lid or a teaspoon of water in the pan can help cook the top gently.
It goes well with sautéed vegetables, tomatoes, avocado, yogurt-based sides, or whole-grain toast. These pairings can make the meal more filling and add fiber, which eggs do not provide.
People with egg allergy should avoid them, and those sensitive to dairy should note the butter. Anyone managing cholesterol or cardiovascular risk may also want personalized advice on how often to include eggs.
No, cooking changes the structure of protein but does not remove it. In fact, cooked egg protein is generally easy for the body to use.
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.