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Meat, fish, and eggs

Scrambled eggs

Per 100 g (3.5 oz), scrambled eggs provides 10 g of protein and 149 kcal, a low energy density.

USDA description: Scrambled eggs

  • Easy to digest
  • Nutritious in small servings

Estimated satietyHow it is calculated

Starting point+1
Low energy density: 149 kcal/100 g+1
Protein: 6.7 g/100 kcal+1
Fiber: 0.0 g/100 kcal0
Solid food with 76.4 g of water+1

Our own estimate from the values per 100 g: useful for comparing foods with each other, not a measurement in people. Holt index (1995): this food was not measured.

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Last updated
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Sources
12 primary
Data
USDA FDC 172187

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Nutrition facts

Calories
179 kcal per serving
149 kcal per 100 g (3.5 oz)
Protein
12 g per serving
10 g per 100 g (3.5 oz)
Carbohydrates
1.9 g per serving
1.6 g per 100 g (3.5 oz)
of which sugars
1.7 g per serving
1.4 g per 100 g (3.5 oz)
Fiber
0 g per serving
0 g per 100 g (3.5 oz)
Fat
13.2 g per serving
11 g per 100 g (3.5 oz)
of which saturated
4 g per serving
3.3 g per 100 g (3.5 oz)
Water
91.7 g per serving
76.4 g per 100 g (3.5 oz)

Source: USDA FoodData Central: Egg, whole, cooked, scrambled (FDC ID 172187), accessed September 23, 2026.

A typical 120 g (4 oz) serving provides about 179 kcal, 12 g of protein, and 0 g of fiber.

The typical serving (120 g (4 oz)) is a common amount used for the math, not a recommendation. Ounces and cups are rounded US equivalents; the values come from the database entry cited in the sources.

What it is and how to eat it

The Dictionary of the Spanish Language defines huevos revueltos (scrambled eggs) as eggs fried in a pan while being stirred so they do not set together as in an omelet, and notes that they are called huevos pericos in Colombia and huevos a la perica in Panama; it calls a dish of eggs set with another ingredient a revuelto, such as a revuelto of asparagus or of shrimp. This page uses USDA's scrambled eggs, with 149 kcal, 9.99 g of protein and 11 g of fat per 100 g. They have less protein and more fat than raw egg (12.6 g and 9.51 g), probably because of what goes into the pan, although USDA does not detail the recipe, so the figures may change with the fat and milk you use.

A 120 g (4.2 oz) serving, about two large eggs scrambled according to USDA's measures, provides 12 g of protein and 179 kcal with 13.2 g of fat. The 2025 nutrition advisory on GLP-1 therapy lists eggs among the proteins to prioritize and suggests avoiding fatty foods in the first few days of treatment, so in those days they usually sit better made with a teaspoon of oil in a nonstick pan than with plenty of butter, cream or cheese. They are soft and easy to swallow when appetite is low, and a little chopped vegetable, such as spinach or zucchini, adds volume.

What the evidence says

They have 277 mg of cholesterol per 100 g according to USDA, about 332 mg per serving of about two eggs; a meta-analysis published in the BMJ in 2020, with more than 1.7 million participants, found no association between eating one more egg a day and cardiovascular risk. The American Heart Association, in its 2019 science advisory, notes that egg yolks are high in cholesterol and that intake should not rise above current levels, and says that healthy people can include up to one whole egg a day in a heart-healthy diet. With 221 mg of choline per 100 g they exceed the 82.5 mg the EU requires to say that choline contributes to normal lipid metabolism, and with 23.5 µg of selenium and 1.8 µg of vitamin D, 43% and 36% of the reference values, they are "high" in both (Regulations (EC) No 1924/2006, (EU) No 1169/2011 and (EU) No 432/2012). The FDA advises cooking eggs until both the white and the yolk are firm and says scrambled eggs should not be runny, and Spain's Ministry of Social Rights, Consumer Affairs and 2030 Agenda advises pregnant women to avoid raw egg.

The sources for this section are listed under "Sources" at the end of the page.

Satiety

The 1 to 5 score is our own estimate: it starts at 1 point, adds points for low energy density, for protein and fiber per 100 kcal, and for the water in solid foods, and subtracts points for drinks with calories. It is useful for comparing foods with each other; it is not a measurement in people.

What to keep in mind on a GLP-1 medication

Easy to digest
It is a soft or low-fat food that many people tolerate well when they feel nauseous or get full quickly. This is an editorial judgment based on common patient guidance, not a measurement: everyone tolerates foods differently.
Nutritious in small servings
It provides protein, healthy fats, or other nutrients in a small volume. That is practical when you eat little and every bite needs to count.

Frequently asked questions about scrambled eggs

How much protein is in a 120 g (4 oz) serving of scrambled eggs?

100 g (3.5 oz) of scrambled eggs has 10 g of protein. A typical 120 g (4 oz) serving has about 12 g of protein. That is 6.7 g of protein per 100 kcal.

How many calories does a 120 g (4 oz) serving of scrambled eggs have?

100 g (3.5 oz) of scrambled eggs has 149 kcal. A typical 120 g (4 oz) serving has about 179 kcal. That is a low energy density.

Is scrambled eggs filling?

Yes, fairly filling for the calories it provides: our estimated satiety score is 4 out of 5. Calculation: 1 (base) + 1 (low energy density: 149 kcal/100 g) + 1 (protein: 6.7 g/100 kcal) + 0 (fiber: 0.0 g/100 kcal) + 1 (solid food with 76.4 g of water) = 4. It is an estimate based on its composition, not a measurement in people.

How does scrambled eggs sit with nausea from a GLP-1 medication?

Based on our tags, this is what matters about scrambled eggs on a GLP-1 medication. “Easy to digest”: a soft or low-fat food that many people tolerate well when they feel nauseous or get full quickly. “Nutritious in small servings”: a lot of nutrition in a small volume, which is practical when you eat little. These are general guidelines, not medical advice: everyone tolerates foods differently.

What counts as a normal serving of scrambled eggs?

We use 120 g (4 oz) as a typical serving. That amount provides about 179 kcal, 12 g of protein, and 0 g of fiber. It is a reference for calculations, not a recommendation of how much to eat.

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Sources

Sources for the data on this page, with the access date.

  1. Official databaseU.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Egg, whole, cooked, scrambled (FDC ID 172187).accessed .
  2. InstitutionRoyal Spanish Academy and Association of Academies of the Spanish Language (RAE-ASALE).Diccionario de la lengua española (Dictionary of the Spanish Language, 23rd ed., online version): "huevo (huevos revueltos, huevos pericos, huevos a la perica)" (in Spanish).accessed .
  3. InstitutionRoyal Spanish Academy and Association of Academies of the Spanish Language (RAE-ASALE).Diccionario de la lengua española (Dictionary of the Spanish Language, 23rd ed., online version): "revuelto" (in Spanish).accessed .
  4. Official databaseU.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Egg, whole, raw, fresh (FDC ID 171287).accessed .
  5. Clinical guidelineObesity (Wiley).Mozaffarian D, et al. Nutritional priorities to support GLP-1 therapy for obesity: A joint Advisory from the American College of Lifestyle Medicine, the American Society for Nutrition, the Obesity Medicine Association, and The Obesity Society. Obesity. 2025;33(8):1475-1503. doi:10.1002/oby.24336.accessed .
  6. Meta-analysisBMJ.Drouin-Chartier JP, et al. Egg consumption and risk of cardiovascular disease: three large prospective US cohort studies, systematic review, and updated meta-analysis. BMJ. 2020;368:m513. doi:10.1136/bmj.m513.accessed .
  7. Clinical guidelineCirculation (American Heart Association).Carson JAS, et al. Dietary Cholesterol and Cardiovascular Risk: A Science Advisory From the American Heart Association. Circulation. 2020;141(3):e39-e53. doi:10.1161/CIR.0000000000000743.accessed .
  8. RegulatorOfficial Journal of the European Union (EUR-Lex).Regulation (EC) No 1924/2006 on nutrition and health claims made on foods (Annex).accessed .
  9. RegulatorOfficial Journal of the European Union (EUR-Lex).Regulation (EU) No 1169/2011 on the provision of food information to consumers (Annex XIII, nutrient reference values).accessed .
  10. RegulatorOfficial Journal of the European Union (EUR-Lex).Commission Regulation (EU) No 432/2012 establishing a list of permitted health claims made on foods.accessed .
  11. RegulatorU.S. Food and Drug Administration (FDA).What You Need to Know About Egg Safety.accessed .
  12. RegulatorMinistry of Social Rights, Consumer Affairs and 2030 Agenda (Spain).Alimentación segura durante el embarazo (Safe eating during pregnancy).accessed .