Know what’s on your plate
Scrambled whole egg
Calories & nutrition facts
cooked
Nutrition facts
Per 100 g% DV- Calories 149 kcal —
- Protein 10 g 20%
- Carbohydrate 1.6 g 1%
- Fat 11 g 14%
- Saturated fat 3.3 g 17%
- Fibre 0 g 0%
- Sugars 1.4 g —
- Sodium 145 mg 6%
- Cholesterol 277 mg 92%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 161 µg 18%
- Vitamin C 0 mg 0%
- Vitamin D 1.8 µg 9%
- Vitamin E 1.2 mg 8%
- Vitamin K 4 µg 3%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.38 mg 29%
- Niacin (B3) 0.08 mg 0%
- Pantothenic acid (B5) 1.2 mg 24%
- Vitamin B6 0.13 mg 8%
- Folate (B9) 36 µg 9%
- Vitamin B12 0.76 µg 32%
- Choline 221 mg 40%
Minerals
- Calcium 66 mg 5%
- Iron 1.3 mg 7%
- Magnesium 11 mg 3%
- Phosphorus 165 mg 13%
- Potassium 132 mg 3%
- Zinc 1 mg 9%
- Copper 0.06 mg 7%
- Manganese 0.02 mg 1%
- Selenium 23.5 µg 43%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 149 | 10 g | 1.6 g | 11 g |
| 1 × large | 61 g | 91 | 6.1 g | 1 g | 6.7 g |
| 1 × tbsp | 13.7 g | 20 | 1.4 g | 0.2 g | 1.5 g |
| 1 × cup | 220 g | 328 | 22 g | 3.5 g | 24 g |
| 2 × large | 122 g | 182 | 12 g | 2 g | 13 g |
| ½ × large | 30.5 g | 45 | 3 g | 0.5 g | 3.3 g |
| 3 × large | 183 g | 273 | 18 g | 2.9 g | 20 g |
| 4 × large | 244 g | 364 | 24 g | 3.9 g | 27 g |
Similar foods
- Scrambled egg212 kcal / 100 g
- Scrambled or omelet whole eggchicken, cooked153 kcal / 100 g
- Whole eggchicken, scrambled, no fat added178 kcal / 100 g
- Eggscrambled with butter197 kcal / 100 g
- Whole chicken eggscrambled, without milk152 kcal / 100 g
- Omelette and scrambled eggs161 kcal / 100 g
- Fried whole eggchicken, cooked193 kcal / 100 g
Questions about Scrambled whole egg
How do you make soft, creamy scrambled egg?
Beat the egg just until yolk and white are combined. Melt a little butter in a non-stick pan over low heat, add the egg and stir slowly with a spatula; take it off the heat while it still looks slightly glossy, as it will keep cooking.
How long should you cook scrambled egg?
Over low heat, it usually takes about 3–5 minutes, with frequent gentle stirring. Cook until softly set rather than leaving it in the pan until dry.
Can you make scrambled egg in the microwave?
Yes. Beat the egg in a microwave-safe bowl, heat for 30 seconds, stir well, then continue in 10–15-second bursts, stirring each time, until just set. Let it stand briefly before eating.
What can you add to scrambled egg?
Chives, spring onions, grated cheese, mushrooms or smoked salmon all work well. Cook watery vegetables such as mushrooms first, then add the egg; serve it on toast or tuck it into a breakfast wrap.
How should you store leftover scrambled egg?
Cool it promptly, cover and refrigerate; eat it within 2 days. Reheat once until steaming hot throughout, stirring as it heats, and discard any that has been left at room temperature for more than 2 hours.
Can you freeze scrambled egg?
You can, but the texture may become watery or grainy after thawing. Freeze it in a sealed container, thaw overnight in the fridge and reheat until steaming hot, stirring well.
Is scrambled egg different from an omelette nutritionally?
The ingredients and cooking fat matter more than the name. This scrambled egg has 11 g of fat per 100 g, while omelette and scrambled eggs has 13.1 g; a plain omelette and gently cooked scrambled egg can be very similar.
What nutrients stand out in scrambled egg?
It is high in selenium and vitamin B12: each provides at least 30% of the daily value per 100 g. It is also a source of vitamin A, at 161 µg per 100 g.
Source: USDA FoodData Central 172187 · per 100 g · carbohydrate per EU label, fibre excluded
