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High-protein egg cooked with little oil and spices
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.5g
· 4%
Protein
13g
· 34%
Fat
10.8g
· 62%
Fiber
0.2g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.45mg · 35% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
190mg · 27% DV
Iodine
24µg · 16% DV
Iron
2mg · 11% 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
3.2g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 17.5:1
Above the ideal 4:1 (17.5:1).
Using less oil does not meaningfully reduce the egg’s core protein content. The main change is usually the total energy and fat added from the cooking oil.
Black pepper, chili flakes, cumin, paprika, and oregano pair especially well with eggs. Adding delicate spices near the end helps keep their aroma brighter.
No, it also works well as a quick lunch, a light dinner, or a simple post-workout meal. Pairing it with vegetables and a whole-grain side can make it more balanced.
After training, it can be a practical protein-rich option. Before training, portion size and the rest of the meal matter more, since too much fat or a heavy serving may feel uncomfortable for some people.
Cooked egg should generally be stored in a sealed container in the refrigerator and eaten within a short time for best quality. It should not be left at room temperature for long.
It can be frozen, but the texture often becomes rubbery or watery after thawing. Freshly made egg dishes usually taste better than frozen ones.
Vegetables such as tomatoes, cucumbers, greens, and peppers add volume and freshness. If you want a more substantial meal, add a whole-grain side or another suitable carbohydrate source.
Not for everyone, and the effect of eggs can vary between individuals. People with high cholesterol, cardiovascular disease, or specific medical advice should follow their clinician’s guidance.
High heat and overcooking are the most common reasons. A preheated nonstick pan, moderate heat, and shorter cooking time usually give a softer result.
Yes, in some people hot or strong spices can trigger discomfort, especially with reflux or a sensitive stomach. Milder seasoning is often better tolerated.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.