Know what’s on your plate
Scrambled egg
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 212 kcal —
- Protein 14 g 28%
- Carbohydrate 2.1 g 1%
- Fat 16 g 21%
- Saturated fat 6.2 g 31%
- Fibre 0 g 0%
- Sugars 1.6 g —
- Sodium 187 mg 8%
- Cholesterol 426 mg 142%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 176 µg 20%
- Vitamin C 3.3 mg 4%
- Vitamin D 1.1 µg 6%
- Vitamin E 0.96 mg 6%
- Vitamin K 9 µg 8%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.52 mg 40%
- Niacin (B3) 0.21 mg 1%
- Pantothenic acid (B5) 0.94 mg 19%
- Vitamin B6 0.19 mg 11%
- Folate (B9) 29 µg 7%
- Vitamin B12 1 µg 42%
- Choline 181 mg 33%
Minerals
- Calcium 57 mg 4%
- Iron 2.6 mg 14%
- Magnesium 14 mg 3%
- Phosphorus 242 mg 19%
- Potassium 147 mg 3%
- Zinc 1.7 mg 15%
- Copper 0.07 mg 7%
- Manganese 0.04 mg 2%
- Selenium 22.5 µg 41%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 212 | 14 g | 2.1 g | 16 g |
| 1 × eggs | 96 g | 204 | 13 g | 2 g | 16 g |
| 2 × eggs | 192 g | 407 | 27 g | 4 g | 31 g |
| ½ × eggs | 48 g | 102 | 6.6 g | 1 g | 7.8 g |
| 3 × eggs | 288 g | 611 | 40 g | 6 g | 47 g |
| 4 × eggs | 384 g | 814 | 53 g | 8 g | 62 g |
Similar foods
- Omelette and scrambled eggs161 kcal / 100 g
- Scrambled egg mixturechicken, frozen131 kcal / 100 g
- Scrambled egg mixchicken, industrially produced118 kcal / 100 g
- Scrambled whole eggcooked149 kcal / 100 g
- Eggscrambled with butter197 kcal / 100 g
- Scrambled chicken eggswith semi-skimmed milk237 kcal / 100 g
- Whole eggchicken, scrambled, no fat added178 kcal / 100 g
Questions about Scrambled egg
How do you make creamy scrambled eggs?
Beat the eggs just until the yolks and whites are blended. Melt a little butter in a non-stick pan over low heat, add the eggs and stir slowly with a spatula, scraping the base; take the pan off the heat while the eggs are still slightly glossy, as they keep cooking.
Can you make scrambled eggs in the microwave?
Beat the eggs in a microwave-safe bowl and cook on medium power in short bursts of about 30 seconds, stirring well between each one. Stop when they are just set; the bowl can be hot, and the eggs will firm up a little more as they stand.
Should you add milk or water to scrambled eggs?
You do not need either: adding liquid can make the eggs watery. For a richer, softer result, stir in a small knob of butter or a spoonful of cream just before the eggs finish cooking.
What goes well with scrambled eggs?
Serve them on buttered toast, with smoked salmon, sautéed mushrooms or sliced avocado. They also work well in a breakfast wrap with spinach and grated cheese.
Can you store and reheat scrambled eggs?
They are best eaten straight away. If you have leftovers, put them in a covered container in the fridge within two hours, use them within three to four days, and reheat only once until piping hot throughout.
Can you freeze scrambled eggs?
You can, but freezing may make them watery or rubbery when thawed. Cool them promptly, freeze in a sealed container, then thaw in the fridge and reheat until piping hot; freshly cooked eggs have a better texture.
Are scrambled eggs safe for young children?
Yes, when cooked until fully set rather than left runny. Serve them in small, soft pieces and let them cool enough to avoid burns.
Source: USDA FoodData Central 173272 · per 100 g · carbohydrate per EU label, fibre excluded
