Know what’s on your plate
Scrambled eggs
Calories & nutrition facts
frozen mixture
Nutrition facts
Per 100 g% DV- Calories 131 kcal —
- Protein 13 g 26%
- Carbohydrate 7.5 g 3%
- Fat 5.6 g 7%
- Saturated fat 1.1 g 5%
- Fibre 0 g 0%
- Sugars 7.5 g —
- Sodium 162 mg 7%
- Cholesterol 277 mg 92%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 21 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 1.8 µg 9%
- Vitamin E 0.84 mg 6%
- Vitamin K 1.8 µg 2%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.3 mg 23%
- Niacin (B3) 0.09 mg 1%
- Vitamin B6 0.01 mg 1%
- Folate (B9) 17 µg 4%
- Vitamin B12 0.17 µg 7%
- Choline 256 mg 46%
Minerals
- Calcium 17 mg 1%
- Iron 0.23 mg 1%
- Magnesium 10 mg 2%
- Phosphorus 30 mg 2%
- Potassium 147 mg 3%
- Zinc 0.14 mg 1%
- Copper 0.03 mg 3%
- Selenium 22.9 µg 42%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 131 | 13 g | 7.5 g | 5.6 g |
| 1 × oz | 28.4 g | 37 | 3.7 g | 2.1 g | 1.6 g |
| 2 × oz | 56.7 g | 74 | 7.4 g | 4.3 g | 3.2 g |
| ½ × oz | 14.2 g | 19 | 1.9 g | 1.1 g | 0.8 g |
| 3 × oz | 85.1 g | 111 | 11 g | 6.4 g | 4.8 g |
| 4 × oz | 113.4 g | 149 | 15 g | 8.5 g | 6.4 g |
Similar foods
- Scrambled egg mixturechicken, frozen131 kcal / 100 g
- Scrambled egg mixchicken, industrially produced118 kcal / 100 g
- Omelette and scrambled eggs161 kcal / 100 g
- Scrambled whole eggcooked149 kcal / 100 g
- Eggscrambled with margarine196 kcal / 100 g
- Scrambled chicken eggswith semi-skimmed milk237 kcal / 100 g
- Chicken eggsboiled, frozen142 kcal / 100 g
- Whole eggchicken, scrambled, no fat added178 kcal / 100 g
Questions about Scrambled eggs
How do you make creamy scrambled eggs?
Beat the eggs just until yolks and whites combine. Melt butter in a non-stick pan over low heat, add the eggs and stir slowly with a spatula; take the pan off the heat while they still look slightly glossy, as they keep cooking from the residual heat.
How long should you cook scrambled eggs?
On low heat, they usually take about 3–5 minutes, depending on the pan and quantity. Stir continuously or in slow folds, and remove them as soon as they form soft curds rather than waiting for them to look completely dry.
Can you make scrambled eggs in the microwave?
Yes. Beat the eggs in a microwave-safe bowl, cook for 30 seconds, stir well, then cook in 15–20-second bursts, stirring each time, until softly set. Let them stand briefly before eating; the bowl can be hot.
How do you store leftover scrambled eggs?
Cool leftovers promptly, put them in a covered container and refrigerate within two hours. Eat within three days, reheating until steaming hot; avoid reheating the same portion more than once.
What can you add to scrambled eggs?
Fold in finely chopped chives, spring onions or herbs near the end so they stay fresh-tasting. For a fuller meal, serve them on toast with smoked salmon, or add cooked mushrooms, spinach or diced tomatoes.
Are scrambled eggs healthier than a fried egg?
Neither method is automatically better: scrambled eggs are often cooked with butter or milk, while a fried egg may use oil. This serving of scrambled eggs has 5.6 g of fat per 100 g; the amount added during cooking changes the total.
How much protein is in a portion of scrambled eggs?
A typical portion of about two eggs, roughly 100 g when cooked, provides 13 g of protein. The exact serving depends on the size of the eggs and whether you add milk or other ingredients.
Can you freeze scrambled eggs?
You can, but the texture may turn watery or rubbery after thawing. Cool them quickly, freeze in a sealed portion, and thaw in the fridge before reheating gently until steaming hot.
Source: USDA FoodData Central 169904 · per 100 g · carbohydrate per EU label, fibre excluded
