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Scrambled eggs, pan-cooked with light oil Calories
High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Scrambled eggs, pan-cooked with light oil Nutrition Facts
Selected: 100 g
167
KCAL / 100G
Carbs
1.6g
· 4%
Protein
11.9g
· 29%
Fat
12.3g
· 67%
Fiber
0g
Scrambled eggs, pan-cooked with light oil Vitamins & Minerals
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.42mg · 32% DV
B5
1.35mg · 27% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
180mg · 26% DV
Iodine
24µg · 16% DV
Iron
2mg · 11% DV
Scrambled eggs, pan-cooked with light oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Scrambled eggs, pan-cooked with light oil 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 with light oil Contain Allergens?
Contains these allergens:
Which Diets Is Scrambled eggs, pan-cooked with light oil 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 with light oil Fat Profile
SATURATED
3.5g
MONOUNSATURATED
5g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
Foods Similar to Scrambled eggs, pan-cooked with light oil
Scrambled eggs, pan-cooked with light oil — Frequently Asked Questions
How can I keep light-oil scrambled eggs from becoming watery?
Cook them over medium-low heat and add them before the pan becomes excessively hot. Salting near the end and taking the eggs off the heat promptly can also help limit weeping.
Why do scrambled eggs become rubbery and dry?
High heat and overcooking are the usual causes. Remove them while they still look soft and slightly glossy, because they continue cooking from residual heat.
Do I need to add milk to scrambled eggs?
No. Milk may make the texture seem softer for some people, but too much can make the eggs release water; gentle cooking over low heat matters more for a creamy result.
Can cooked scrambled eggs be made ahead and stored?
Store cooked eggs in a shallow covered container in the refrigerator and use them within 3 to 4 days. Reheat gently in short intervals to avoid drying them out.
Can pan-cooked scrambled eggs be frozen?
They can be frozen, but the thawed texture may be wetter or more rubbery. They tend to work best after freezing in breakfast wraps, sandwiches, or baked dishes.
Are scrambled eggs better before or after a workout?
Their protein makes them a useful part of a post-workout meal. Before intense exercise, eggs alone may not provide quick energy, so pair them with carbohydrate foods such as fruit, oats, or bread if tolerated.
Is it bad to eat scrambled eggs at night?
For most people, no; overall eating habits and individual digestion matter more than the clock. People prone to reflux may prefer a smaller, less fatty evening meal.
What goes well with scrambled eggs for a more balanced meal?
Vegetables, whole-grain toast, or a legume-based side add fibre and a wider range of nutrients. Spinach, mushrooms, peppers, and tomatoes are easy options to cook alongside the eggs.
How are scrambled eggs different from boiled eggs?
The main differences are the cooking method and any added oil. Pan cooking with oil changes the flavour and fat content, while boiling requires no added cooking fat.
Do eggs always raise cholesterol?
That belief is too simplistic: the effect of dietary cholesterol on blood cholesterol varies between individuals. People with high LDL cholesterol, cardiovascular disease, or a prescribed eating plan should discuss their usual egg intake with a healthcare professional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.