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Half boiled egg with yolk Calories
High-quality protein with choline and B12
CALORIES
GI
POTASSIUM
FIBER
Half boiled egg with yolk Nutrition Facts
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.6g
· 34%
Fat
10.6g
· 63%
Fiber
0g
Half boiled egg with yolk Vitamins & Minerals
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.45mg · 35% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30.7µg · 56% DV
Phosphorus
172mg · 25% DV
Iodine
24µg · 16% DV
Zinc
1mg · 9% DV
Half boiled egg with yolk Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Half boiled egg with yolk 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 Half boiled egg with yolk Contain Allergens?
Contains these allergens:
Which Diets Is Half boiled egg with yolk 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
Half boiled egg with yolk Fat Profile
SATURATED
3.3g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 17.5:1
Above the ideal 4:1 (17.5:1).
Foods Similar to Half boiled egg with yolk
Half boiled egg with yolk — Frequently Asked Questions
How can I safely prepare a soft-boiled egg with a runny yolk?
Cook it in boiling water for a few minutes, then cool it promptly to help keep the yolk soft. Use fresh, uncracked eggs; pregnant people, young children, older adults, and anyone with a weakened immune system should choose fully cooked eggs.
How long does a soft-boiled egg keep in the fridge?
Hard-boiled eggs kept in their shells can generally be refrigerated for up to a week. A soft-boiled egg with a runny yolk is best eaten on the day it is cooked and should not sit at room temperature for more than two hours.
Why does a boiled egg sometimes turn rubbery?
Overcooking makes the proteins in the egg white tighten, creating a firm, rubbery texture. A shorter cooking time and a cold-water finish help keep it tender.
Does a green ring around the yolk mean the egg has gone bad?
No. The green-gray ring usually results from overcooking, when sulfur from the white reacts with iron in the yolk, and it is not by itself a safety concern. Discard eggs with an off smell, slimy texture, or other unusual signs of spoilage.
What foods go well with a soft-boiled egg?
Whole-grain toast, tomatoes, leafy greens, and avocado make satisfying pairings. Adding vitamin C-rich foods such as peppers, tomatoes, or lemon-dressed greens may also support absorption of the iron in the meal.
Is a soft-boiled egg better at breakfast or after exercise?
It can work well at either time. At breakfast it is a filling protein choice, while after exercise it can be paired with a carbohydrate food to support recovery and replenish energy.
Is it bad to eat a soft-boiled egg at night?
For most people, eating an egg at night is not harmful. If you experience reflux or indigestion, having it earlier rather than immediately before lying down may be more comfortable.
Is a boiled egg healthier than a raw egg?
Cooking makes egg-white protein easier to digest and reduces the food-safety risks associated with raw eggs. Although prolonged high heat can affect some heat-sensitive compounds, boiled eggs remain a nutrient-dense option.
Does eating eggs raise cholesterol in everyone?
People respond differently to dietary cholesterol, and overall eating patterns matter more than one food alone for many healthy adults. People managing high cholesterol, diabetes, or cardiovascular disease should discuss their usual egg intake with a clinician or dietitian.
Can someone with an egg allergy eat a soft-boiled egg?
No. Both the white and yolk can trigger allergic reactions, and cooking does not reliably remove the allergen. Hives, vomiting, wheezing, or trouble breathing require urgent medical attention.
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Nutrition data compiled from USDA FoodData Central and scientific sources.