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Two eggs, fried
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
1.1g
· 2%
Protein
13.5g
· 28%
Fat
15.2g
· 70%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.3µg · 54% DV
B2
0.46mg · 35% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30µg · 55% DV
Iodine
48µg · 32% DV
Phosphorus
210mg · 30% 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
— Not 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
4.2g
MONOUNSATURATED
5.7g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 12.3:1
Above the ideal 4:1 (12.3:1).
The protein is largely retained, but any oil or butter used in the pan can raise the total fat and calorie content. Very high heat for too long can also make the texture tougher.
That is mostly a preference and food-safety issue. Fully cooked eggs are generally the safer choice for pregnant people, young children, older adults, and anyone with a weakened immune system.
Preheating the pan over medium heat and adding a small amount of fat usually helps. Cracking very cold eggs straight into the pan can make sticking slightly more likely.
They can fit at any meal as a convenient protein food. After training, they are often more balanced when paired with a carbohydrate source such as toast, potatoes, or fruit.
Often yes, because their protein and fat can support satiety. How long that lasts depends on portion size and what you eat with them.
Vegetables add volume and micronutrient variety. Whole-grain bread, oats, or fruit can round the meal out with carbohydrates and make it more suitable for active parts of the day.
Very high heat can overcook the edges and may degrade the cooking fat faster. Medium heat usually gives better texture and more even cooking.
They should not sit at room temperature for long after cooking. If cooled promptly and refrigerated, they are best eaten within the next day or within a few days.
They can, but the texture often becomes rubbery or watery after thawing. Freshly cooked eggs usually taste better.
For many people, they can be part of a balanced diet, but the overall eating pattern and the cooking fat used still matter. Anyone with an egg allergy should avoid them.
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.