Know what’s on your plate
Fried egg
Calories & nutrition facts
without added fat
Nutrition facts
Per 100 g% DV- Calories 157 kcal —
- Protein 15 g 29%
- Carbohydrate 1.4 g 1%
- Fat 10 g 13%
- Saturated fat 3.3 g 16%
- Fibre 0 g 0%
- Sugars 0.4 g —
- Sodium 167 mg 7%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 112 µg 12%
- Vitamin D 2.3 µg 12%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.41 mg 32%
- Pantothenic acid (B5) 1.4 mg 28%
- Vitamin B6 0.08 mg 5%
- Vitamin B12 1.4 µg 58%
Minerals
- Calcium 53.1 mg 4%
- Iron 2 mg 11%
- Magnesium 14 mg 3%
- Phosphorus 204 mg 16%
- Potassium 155 mg 3%
- Zinc 1.4 mg 13%
- Copper 0.07 mg 8%
- Manganese 0.03 mg 1%
- Selenium 25.9 µg 47%
- Iodine 40 µg 27%
Similar foods
- Organic fried eggfried in fat204 kcal / 100 g
- Bife and fried eggunsalted285 kcal / 100 g
- Eggfried, without fat and salt149 kcal / 100 g
- Fried chicken eggwhole, no fat added145 kcal / 100 g
- Omega eggfried, without fat and salt172 kcal / 100 g
- Egg whitecooked47 kcal / 100 g
- Chicken eggfried without fat (pan)151 kcal / 100 g
- Scrambled eggwith added fat167 kcal / 100 g
- Chicken egg whitefried without fat (pan)46 kcal / 100 g
- Fried whole eggchicken, cooked193 kcal / 100 g
Questions about Fried egg
How do you fry an egg without it sticking?
Use a well-seasoned or non-stick frying pan over medium-low heat, and warm a little butter or oil before cracking in the egg. Cook gently until the white is set; a lid helps set the top without needing to flip it.
How long should you fry an egg?
For a runny yolk, cook it gently for about 2–3 minutes, until the white is opaque and set. For a firmer yolk, cover the pan and cook for another minute or two, or flip the egg and fry briefly on the other side.
Can you fry an egg in butter or oil?
Yes. Butter gives a rich flavour but can brown quickly, so use moderate heat; neutral oil or olive oil is more forgiving. A small amount is enough to coat the pan.
How do you know when a fried egg is safe to eat?
Cook until both the white and yolk are firm if serving someone at higher risk from food poisoning, or if you are unsure the eggs are safe to eat runny. Keep raw egg away from ready-to-eat foods and wash hands and utensils after handling it.
What goes well with a fried egg?
It is a classic topping for beans on toast, bubble and squeak, fried rice and a burger. Add it to a warm bowl of rice or vegetables just before serving so the yolk can run into the other ingredients.
How should you store leftover fried egg?
Cool it promptly, cover it and refrigerate; eat it within 2 days, reheating until piping hot. For the best texture, fry only what you plan to eat, as reheated egg can turn rubbery.
What is the difference between a fried egg and a scrambled egg?
A fried egg cooks intact in a pan, leaving the yolk whole, while scrambled egg is beaten and stirred into soft curds. Fried egg has 15 g of protein per 100 g, compared with 11.9 g in scrambled egg.
How much fat does a fried egg have?
A fried egg has 10 g of fat per 100 g; the amount in one egg also depends on how much butter or oil stays on it after cooking.
Source: ANSES–Ciqual (France) 22505 · per 100 g · carbohydrate per EU label, fibre excluded
