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Scrambled eggs, pan-cooked Calories
High in protein, low in carbs, rich in B12 and choline
CALORIES
GI
POTASSIUM
FIBER
Scrambled eggs, pan-cooked Nutrition Facts
Selected: 100 g
149
KCAL / 100G
Carbs
1.6g
· 4%
Protein
10.3g
· 28%
Fat
10.9g
· 68%
Fiber
0g
Scrambled eggs, pan-cooked Vitamins & Minerals
Vitamins
Biotin
20µg · 67% DV
B12
1.11µg · 46% DV
B2
0.43mg · 33% DV
B5
1.35mg · 27% DV
Minerals
Selenium
30.7µg · 56% DV
Phosphorus
170mg · 24% DV
Iodine
24µg · 16% DV
Iron
2mg · 11% DV
Scrambled eggs, pan-cooked Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Scrambled eggs, pan-cooked 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, pan-cooked Contain Allergens?
Contains these allergens:
Which Diets Is Scrambled eggs, pan-cooked Good For?
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
Scrambled eggs, pan-cooked Fat Profile
SATURATED
3.3g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 17.8:1
Above the ideal 4:1 (17.8:1).
Foods Similar to Scrambled eggs, pan-cooked
Scrambled eggs, pan-cooked — Frequently Asked Questions
Why do pan-cooked scrambled eggs turn watery?
Overcrowding the pan, cooking at high heat, or overcooking can cause eggs to weep. Cook over low to medium-low heat and remove them while they still look slightly soft, as residual heat will finish them.
How can I make scrambled eggs creamier?
Beat the eggs well before cooking and stir them gently over low heat in a little butter or olive oil. Taking them off the heat just before they look fully set helps prevent a dry, rubbery texture.
Do scrambled eggs need milk?
No. Milk can soften the texture slightly, but too much may dilute the egg flavor and make the eggs watery; gentle heat matters more than adding milk.
Can cooked scrambled eggs be eaten the next day?
Yes, if they are refrigerated within two hours of cooking and kept in a sealed container, they generally keep for 3 to 4 days. Reheat until thoroughly hot, and discard eggs that have been left out at room temperature for too long.
Can pan-cooked scrambled eggs be frozen?
They can be frozen, although their texture may become more watery or rubbery after thawing. Freeze in small portions, thaw in the refrigerator, and reheat only once.
What goes well with scrambled eggs?
Vegetables such as spinach, mushrooms, tomatoes, peppers, and fresh herbs add flavor and variety. Pairing eggs with whole-grain bread or legumes can make the meal more filling and balanced.
Are scrambled eggs better before or after a workout?
They work well after exercise as part of a protein-containing meal, especially when paired with a carbohydrate-rich food. Right before training, eggs cooked with plenty of fat may feel heavy for some people.
Is it bad to eat scrambled eggs at night?
Eating them at night is not inherently harmful; portion size, your overall eating pattern, and personal digestion matter more. People with reflux may be more comfortable avoiding heavily fried or spicy eggs late in the evening.
Do scrambled eggs automatically raise cholesterol?
No, that is an oversimplification. Blood cholesterol is influenced by the overall diet, saturated fat intake, individual response, and health status—not eggs alone; people managing high cholesterol should seek individualized advice from a clinician.
Who should be careful with pan-cooked 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 cooked thoroughly, while those with gallbladder symptoms may prefer eggs prepared with less added fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.