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High-protein, no added oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.6g
· 34%
Fat
10.6g
· 63%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.11µg · 46% DV
B2
0.5mg · 38% DV
B5
1.53mg · 31% DV
Minerals
Selenium
30.7µg · 56% DV
Phosphorus
172mg · 25% 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
✓ 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
1.4g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Eggs cooked in their shells in an air fryer develop a texture similar to boiled eggs, but the dry heat can make cooking time vary by appliance. Test a small batch first to find the timing that works for your model.
A cold egg exposed to rapid heat is more likely to crack. Letting eggs sit briefly at room temperature and avoiding excessively high heat can help reduce cracking.
Transfer the eggs to cold or ice water immediately after cooking to stop carryover cooking and help loosen the shell. Gently cracking and peeling them under water can also make removal easier.
Store cooked eggs in their shells in a covered container in the refrigerator and use them within several days. Peeled eggs can dry out more quickly, so keep them covered and eat them sooner.
Freezing whole cooked eggs in their shells is not recommended because the whites can become rubbery and watery after thawing. They freeze better when chopped and incorporated into a prepared dish, such as an egg salad filling.
They can be a convenient protein-containing part of a post-workout meal. Right before training, their filling nature may feel heavy for some people, so pair them with an easily digested food and adjust to personal tolerance.
They pair well with whole-grain toast, vegetables, yogurt-based sauces, or avocado for breakfast or a snack. Adding produce brings fiber and plant compounds that eggs do not provide.
Cooking changes the structure of egg protein and can make it easier to digest; it does not remove the protein entirely. Very prolonged or intense heating may modestly reduce some heat-sensitive vitamins.
Cooking without added oil avoids the extra fat that comes from the cooking oil and keeps the egg flavor more prominent. With pan-fried eggs, the type and amount of oil can substantially change the overall meal.
Anyone with an egg allergy should avoid them. People who are pregnant, immunocompromised, very young, or older should eat eggs that are fully cooked and avoid eggs with cracked shells or an off smell.
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.