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🍳

Low GI

Scrambled Eggs Calories

Protein source, vitamin B12, vitamin D, easily digestible

CALORIES

148kcal

GI

30low

POTASSIUM

130mg

FIBER

0g

Scrambled Eggs Nutrition Facts

Selected: 100 g

148

KCAL / 100G

Carbs

2g

· 5%

Protein

10.1g

· 27%

Fat

11g

· 68%

Fiber

0g

Scrambled Eggs Vitamins & Minerals

Vitamins

Biotin

20µg · 67% DV

B12

1.1µg · 46% DV

B2

0.35mg · 27% DV

B5

1.1mg · 22% DV

Minerals

Selenium

20µg · 36% DV

Phosphorus

170mg · 24% DV

Iodine

24µg · 16% DV

Iron

2mg · 11% DV

Scrambled Eggs Glycemic Index

GLYCEMIC INDEX

30
Low
0 Low5570100

GLYCEMIC LOAD

1
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Scrambled Eggs 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 Scrambled Eggs Contain Allergens?

Contains these allergens:

Gluten free
Dairy free
Eggs yes
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Scrambled Eggs Good For?

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

Scrambled Eggs Fat Profile

SATURATED

3.3g

MONOUNSATURATED

4.5g

POLYUNSATURATED

2g

⚖️

Omega 6:3 ratio 12.3:1

Above the ideal 4:1 (12.3:1).

Foods Similar to Scrambled Eggs

🥚

Egg

143 kcal

🍲

Chicken Soup

45 kcal

🥤

Protein Powder

380 kcal

🍳

Fried Eggs (Butter)

190 kcal

🍳

Menemen

95 kcal

🥘

Green Beans with Meat

85 kcal

🍆🥩

Ali Nazik

145 kcal

🧴

Collagen powder

370 kcal

Scrambled Eggs — Frequently Asked Questions

How can I cook scrambled eggs without them sticking?

Use a non-stick pan over medium-low heat and stir gently and often once the eggs are added. High heat can dry the eggs quickly and make them stick.

Why do scrambled eggs turn rubbery?

They usually become rubbery from being cooked too long or over too high a heat. Remove them while they still look slightly soft, as residual heat will finish cooking them.

Do scrambled eggs need milk?

No. Milk or cream changes the texture and flavour, but it is not essential; too much added liquid can make the eggs watery.

What is the difference between scrambled eggs and an omelette?

Scrambled eggs are stirred throughout cooking, while an omelette is cooked as a more continuous layer in the pan. Scrambled eggs are often easier for evenly mixing in ingredients such as vegetables or cheese.

Can scrambled eggs be eaten outside of breakfast?

Yes, they work well as a quick lunch, dinner, post-workout meal, or savoury snack. Pairing them with vegetables, whole-grain bread, or legumes can make the meal more filling and balanced.

Are scrambled eggs a good post-workout food?

Eggs provide protein, so they can be useful after training. After long or demanding exercise, combine them with a carbohydrate food such as potatoes, rice, bread, or fruit to support recovery.

How long do cooked scrambled eggs keep in the fridge?

Refrigerate them in a covered container within two hours of cooking. For best quality and food safety, eat within one to two days and reheat thoroughly.

Can you freeze scrambled eggs?

Yes, but thawed scrambled eggs may become watery or slightly rubbery. Refrigerating small portions for short-term use usually gives a better texture.

Do scrambled eggs automatically raise cholesterol?

That claim is too simplistic: for most people, blood cholesterol is not determined by egg cholesterol alone. Overall eating patterns, saturated fat intake, genetics, and health conditions also matter; people managing high cholesterol should seek personalised advice from a healthcare professional.

Who should be cautious with scrambled eggs?

Anyone with an egg allergy should avoid them. Pregnant people, young children, older adults, and people with weakened immune systems should eat eggs that are fully cooked rather than runny.

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Nutrition data compiled from USDA FoodData Central and scientific sources.