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🍳

Low GI

Scrambled eggs (2 eggs, 2 egg whites) Calories

High-protein, lower-fat scrambled eggs

CALORIES

102kcal

GI

0low

POTASSIUM

130mg

FIBER

0g

Scrambled eggs (2 eggs, 2 egg whites) Nutrition Facts

Selected: 100 g

102

KCAL / 100G

Carbs

1.2g

· 5%

Protein

10.5g

· 40%

Fat

6.5g

· 55%

Fiber

0g

Scrambled eggs (2 eggs, 2 egg whites) Vitamins & Minerals

Vitamins

Biotin

20µg · 67% DV

B12

0.9µg · 38% DV

B2

0.35mg · 27% DV

B5

1.1mg · 22% DV

Minerals

Selenium

21µg · 38% DV

Phosphorus

145mg · 21% DV

Iodine

25µg · 17% DV

Zinc

1mg · 9% DV

Scrambled eggs (2 eggs, 2 egg whites) Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Scrambled eggs (2 eggs, 2 egg whites) 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 (2 eggs, 2 egg whites) Contain Allergens?

Contains these allergens:

Gluten free
Dairy free
Eggs yes
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Scrambled eggs (2 eggs, 2 egg whites) Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Scrambled eggs (2 eggs, 2 egg whites) Fat Profile

SATURATED

2.1g

MONOUNSATURATED

2g

POLYUNSATURATED

1g

⚖️

Omega 6:3 ratio 10:1

Above the ideal 4:1 (10:1).

Foods Similar to Scrambled eggs (2 eggs, 2 egg whites)

🥚

Egg

143 kcal

🍲

Chicken Soup

45 kcal

🥤

Protein Powder

380 kcal

🍳

Fried Eggs (Butter)

190 kcal

🍳

Menemen

95 kcal

🥘

Green Beans with Meat

85 kcal

🍆🥩

Ali Nazik

145 kcal

🧴

Collagen powder

370 kcal

Scrambled eggs (2 eggs, 2 egg whites) — Frequently Asked Questions

Why do scrambled eggs turn watery?

They usually release water when cooked over heat that is too high or for too long. Gentle heat and slow stirring help keep them soft and creamy.

Do scrambled eggs need milk?

No, milk is optional. It can soften the texture, but too much may dilute the egg flavor and make the eggs looser.

Are scrambled eggs better before or after a workout?

They can work at either time. Before training, keeping the meal lighter may feel better; after training, they are a convenient protein-rich option.

Can you eat scrambled eggs at night?

Yes. They are often well tolerated in the evening, especially if you keep the meal simple and avoid very heavy add-ins.

How long do scrambled eggs keep in the fridge?

If cooled promptly and stored in a sealed container, they are best eaten within 1-2 days. Reheat until fully hot before eating.

Can scrambled eggs be frozen?

Yes, but the texture may become slightly rubbery or watery after thawing. Freezing small portions and reheating gently gives the best result.

What goes well with scrambled eggs for a more balanced meal?

Vegetables, whole-grain toast, or foods like avocado pair well with them. Adding fiber-rich sides can make the meal more filling than eggs alone.

Are scrambled eggs a better choice than boiled eggs?

It depends on how they are prepared. Scrambled eggs can change a lot with added butter, cheese, or cream, while boiled eggs are usually a simpler, more predictable option.

Are scrambled eggs unhealthy because of cholesterol?

Not automatically. For most people, eggs can fit into a balanced diet, but anyone with specific cholesterol concerns or cardiovascular advice should consider their overall eating pattern.

Who should be careful with scrambled eggs?

People with an egg allergy should avoid them. Those at higher food-safety risk, such as pregnant people, older adults, or immunocompromised individuals, should make sure the eggs are thoroughly cooked.

Have another question about Scrambled eggs (2 eggs, 2 egg whites)?

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Nutrition data compiled from USDA FoodData Central and scientific sources.