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High-quality protein, healthy fats, source of B12 and D vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
1.1g
· 2%
Protein
13.3g
· 27%
Fat
15.2g
· 71%
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
Iodine
47µg · 31% DV
Phosphorus
190mg · 27% 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
4.1g
MONOUNSATURATED
5.7g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Butter, ghee, and olive oil are common choices, depending on the flavor you want. Keeping the heat moderate helps prevent burnt edges and keeps the texture more tender.
Cook it over low to medium heat and, if needed, cover the pan briefly so the white sets without overcooking the yolk. Very high heat usually makes the bottom tough before the top is done.
It often fits better after training as part of a protein-containing meal. Before exercise, it may sit more comfortably if paired with an easy-to-digest carbohydrate rather than eaten alone in a greasy meal.
Yes, it can be eaten at night if it fits your appetite and overall meal pattern. The main issue is that a large or very greasy serving may feel heavy for some people before bed.
Vegetables, whole-grain toast, legumes, or fruit can round it out well. These add fiber and volume, which the egg itself does not provide.
Both provide high-quality protein, but frying can add extra fat depending on how much oil or butter is used. Boiled eggs are usually the simpler option if you want less added fat.
Not automatically. For most people, overall diet pattern, the fats used in cooking, and individual health status matter more than treating one egg dish as universally harmful.
It is best eaten right after cooking for both texture and food safety. If refrigerated promptly, it can be kept briefly, but the white and yolk usually lose quality when reheated.
Freezing is not ideal because the texture tends to become rubbery or watery after thawing. Freshly cooked eggs usually taste much better.
Anyone with an egg allergy should avoid them. People at higher risk from foodborne illness, such as pregnant women, older adults, young children, and immunocompromised individuals, should choose fully cooked eggs rather than runny ones.
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.