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High-quality protein, B vitamins, iron, and healthy fats.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Plain Easa (50 g) has 72 calories. That works out to 143 calories per 100 g. It contains 0.6 g of carbs, 6.5 g of protein, 5 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: 1 piece (medium) · 50 g
72
KCAL / 50G
Carbs
0.6g
· 0% DV
Protein
6.5g
· 13% DV
Fat
5g
· 6% 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 35% · Fat 62%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 72 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 1.55 g | 8% |
| Trans fat | 0 g | |
| Sodium | 70 mg | 3% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 6.5 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 50 g | 72 kcal |
| 1 piece (small) | 40 g | 57 kcal |
| 1 piece (large) | 60 g | 86 kcal |
| 1 piece (extra large) | 70 g | 100 kcal |
| 100 g | 100 g | 143 kcal |
| 2 piece (medium) | 100 g | 143 kcal |
| 1 serving (medium) | 100 g | 143 kcal |
| 1 serving (large) | 150 g | 215 kcal |
| 6 piece (medium) | 300 g | 429 kcal |
Calculated from 143 calories per 100 g.
No, eating Plain Easa raw is not considered safe because eggs can carry bacteria such as Salmonella. Cook the white and yolk until fully set, or use pasteurized eggs in recipes that call for them uncooked.
Place Plain Easa in a bowl of water: a fresh egg generally lies flat on the bottom, while an older one may stand upright or float. The test does not prove an egg is safe; discard it if it smells off or its shell is cracked.
Keep Plain Easa refrigerated in its original carton, on an inside shelf rather than in the door, where temperatures fluctuate more. Don’t wash the shells before storage; washing can damage their natural protective coating.
No, don’t wash Plain Easa before storing it. Washing can make it easier for bacteria on the shell to get inside; if the shell is dirty, clean the egg just before use, then wash your hands and any surfaces it touched.
Yes, you can freeze Plain Easa, but not in its shell, which may crack. Crack the egg, mix the white and yolk, and freeze it in a sealed, freezer-safe container; thaw it in the refrigerator and cook it thoroughly.
No, shell color does not determine Plain Easa’s nutritional value. Brown or white shells usually reflect the breed of hen; neither color tells you whether an egg is fresher or safer.
The yolk color of Plain Easa varies with pigments in the hen’s feed, so it can range from pale yellow to deep orange. A darker yolk alone does not mean the egg is more nutritious, fresher, or safer.
Plain Easa can crack if it is knocked against the pan or heated too abruptly. Place the eggs in a single layer, cover them with water, and heat them gradually; cook a cracked egg promptly rather than storing it.
Yes, the protein in Plain Easa can contribute to fullness. Pair it with fiber-rich foods such as vegetables or whole-grain toast for a more filling meal; an egg alone cannot guarantee that you will stay full for a particular length of time.
Plain Easa contains dietary cholesterol, but its effect on blood cholesterol varies between people. If you have high cholesterol or take cholesterol-lowering medication, ask your healthcare professional how much egg fits your needs.
Vitamins
Biotin
10µg · 33% DV
B12
0.55µg · 23% DV
B2
0.25mg · 19% DV
B5
0.7mg · 14% DV
Minerals
Selenium
15µg · 27% DV
Iodine
24µg · 16% DV
Phosphorus
99mg · 14% DV
Zinc
0.65mg · 6% DV
Sodium
70mg · 3% DV
Potassium ⭐
63mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 72 calories in 1 piece (medium) (50 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.
Plain Easa refers to a plain whole egg, a versatile staple eaten on its own or used to bind and enrich other dishes. Across many food traditions, it is boiled, fried, poached or scrambled; it also appears in omelettes, baking and quick meals at any time of day.
Its flavour is mild and its texture ranges from tender to firm depending on how it is cooked. It provides protein, B vitamins, iron and fats, with 13 g of protein per 100 g. For a lighter plate, cook it with little added fat and pair it with vegetables or whole-grain toast.
Very 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.
NOVA 1
Unprocessed
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
1.55g
MONOUNSATURATED
1.85g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 16.3:1
Above the ideal 4:1 (16.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.