Ready & Packaged Foods
All →Vegetables & Legumes
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All →Meat & Protein
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All →🥚
Source of high-quality protein and choline
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Organic Soft-Boiled Eggs (50 g) has 78 calories. That works out to 155 calories per 100 g. It contains 0.6 g of carbs, 6.3 g of protein, 5.3 g of fat and 0 g of fiber. Its 10 µg of Biotin covers 33% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 0% DV
Protein
12.6g
· 25% DV
Fat
10.6g
· 14% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 34% · Fat 63%
Vitamins
Biotin
20µg · 67% DV
B12
1.11µg · 46% DV
B2
0.51mg · 39% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30.7µg · 56% DV
Iodine
50µg · 33% DV
Phosphorus
172mg · 25% DV
Zinc
1mg · 9% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 155 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
3.27g
MONOUNSATURATED
4.08g
POLYUNSATURATED
1.38g
Omega 6:3 ratio 17:1
Above the ideal 4:1 (17:1).
Lower the eggs gently into boiling water and cook for about 6 to 7 minutes for set whites and a soft, jammy centre. Timing can vary slightly with egg size and starting temperature.
A grey-green ring usually develops when eggs are overcooked or left in hot water too long. It is harmless, and cooling the eggs promptly in cold water helps prevent it.
Hard-boiled eggs in their shells can generally be refrigerated for up to one week. Because soft-boiled yolks are more delicate, they are best eaten on the day they are cooked.
Freezing whole cooked eggs is not recommended because the whites can become rubbery and watery after thawing. Refrigerating leftovers briefly is a better option.
They pair well with whole-grain toast, avocado, tomatoes, leafy greens, or a yogurt-based salad. Peppers, rocket, or a lemony salad add a fresh contrast.
They can fit well into a post-workout meal that includes protein. Immediately before intense exercise, their fat content may feel heavy for some people, so timing should match individual digestion.
Eating eggs at night is not inherently unhealthy; the overall eating pattern matters more. People with reflux or sensitive digestion may prefer not to eat a large, rich meal right before bed.
Organic describes feed and farming standards, not a guaranteed nutritional advantage in every egg. Nutrient content can vary with the hen’s diet, rearing conditions, and egg freshness.
For most healthy people, dietary cholesterol from eggs is not the only driver of blood cholesterol; the overall dietary pattern matters more. Those with high LDL cholesterol, cardiovascular disease, or diabetes should discuss their usual intake with a clinician or dietitian.
No. Cooking does not reliably remove egg allergens, and soft-boiled eggs can trigger an allergic reaction in people with an egg allergy; eggs and egg-containing foods should be avoided.
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Nutrition data compiled from USDA FoodData Central and scientific sources.