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High in protein and B12, classic breakfast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.5g
· 28%
Fat
13.5g
· 69%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.45mg · 35% DV
B5
1.3mg · 26% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
170mg · 24% DV
Iodine
25µg · 17% 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
✓ 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
3.5g
MONOUNSATURATED
5.2g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Preheating the pan before adding fat helps reduce sticking. Cooking over medium heat also helps the eggs set more evenly without catching on the surface.
That is mostly a texture preference, but some people find runny yolks more pleasant to eat. Fully cooked eggs may be a more cautious choice for food safety, especially for higher-risk groups.
Fried eggs are best eaten fresh. If you need to store them, keep them covered in the refrigerator for a short time, knowing the texture usually becomes firmer after reheating.
They can be frozen, but the texture often turns rubbery after thawing. Fried eggs are usually one of those foods that are much better made and eaten fresh.
Yes, they work well at lunch or dinner too as a quick protein food. Pairing them with vegetables, whole grains, or yogurt can make the meal more balanced and filling.
Vegetables, salad, legumes, or whole-grain bread can make the meal feel more complete. These pairings add bulk and fiber, which may help with fullness.
They often feel heavier because frying usually involves added fat. If you have a sensitive stomach, using less oil or choosing another cooking method may feel easier to digest.
After training, they can fit well into a meal because they provide protein. Before training, very oily fried eggs may sit heavily for some people and feel less comfortable.
For many healthy adults, moderate intake can fit into a balanced diet. The overall pattern matters, especially how much fat is used in cooking and what you eat with them.
Anyone with an egg allergy should avoid them. People who are sensitive to fatty foods or who have been told to monitor cholesterol or follow a specific medical diet should also pay attention to portion size and preparation method.
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.