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High-quality protein, B vitamins, iron, and healthy fats.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.5g
· 35%
Fat
9.9g
· 62%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.5mg · 38% DV
B5
1.3mg · 26% DV
Minerals
Selenium
30µg · 55% DV
Iodine
47µg · 31% DV
Phosphorus
170mg · 24% 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
3.1g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 18.6:1
Above the ideal 4:1 (18.6:1).
Over easy eggs are flipped briefly so the yolk usually stays runny or jammy while the white sets. That softer texture works especially well on toast, rice bowls, and sandwiches.
Cook them over medium-low heat and wait until the white is mostly set before flipping. A thin, wide spatula and a gentle turn make a big difference.
The white should be fully set, while the yolk may remain soft in this style. For pregnant people, older adults, young children, and anyone immunocompromised, fully cooked eggs are generally the safer choice.
They can work either time, but fat can feel heavy for some people right before training. After exercise, pairing them with a carbohydrate source like toast, potatoes, or fruit makes the meal more balanced.
Yes, many people tolerate them well in the evening. If rich foods bother your digestion before bed, have them earlier or pair them with lighter sides.
They go well with whole-grain toast, avocado, sautéed greens, tomatoes, rice, and beans. Adding vegetables and a fiber-rich side usually makes the meal more filling and balanced.
Both work well; butter gives a richer flavor, while olive oil tastes lighter and suits Mediterranean-style meals. The main technique point is to avoid very high heat so the eggs stay tender.
They are best eaten fresh because the texture changes quickly after cooking. If you do refrigerate them, cool promptly and expect the yolk to firm up when reheated.
Freezing is not ideal for this style because the texture becomes rubbery and the yolk changes noticeably after thawing. They are much better made fresh.
Anyone with an egg allergy should avoid them. People advised to avoid undercooked eggs should choose eggs cooked until both white and yolk are fully set.
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Nutrition data compiled from USDA FoodData Central and scientific sources.