There are on average between 55 and 80 calories in an egg depending on its size. For details of all sizes see below.
How many calories are there in an egg?
The calories in an egg will vary depending on the size and how it is prepared. However, on average a single medium-sized egg will contain around 66 calories, an average small egg will contain around 55 calories and an average large egg around 80 calories.
Most of these calories come from the yolk, which is the particularly nutrient dense part of the egg and includes many essential vitamins and minerals. Below is a list of full calorie values in various sizes of an egg.
Nutrition information
Per small egg (48g)
Per medium size egg (58g)
Per large egg (68g)
Per very large egg (78g)Per 100g
Energy kcal(calories)
54
66
78
90
131
Energy kJ
227
277
326
377
547
Calories in cooked eggs
Two scrambled eggs cooked in the microwave with a little salt and pepper and a dash of semi-skimmed milk will provide around 170 calories. If you are cooking your scrambled eggs using the pan method, two large eggs with a dash of semi-skimmed milk scrambled with a small knob of butter will total between 200 and 245 calories depending on the amount of butter added.
Poached eggs are very popular as they don’t need you to add any extra cooking oil or butter to cook. This means poached egg calories equal the same as in the table above – between 54 and 80 calories depending on the size.
The calorie value of a fried egg will differ depending on the type of fat used in the pan and whether you drain it. It is often recommended to use oils which are rich in monounsaturates such as rapeseed or olive oil. A fried egg can range from 85 calories if using only a little spray-oil, to around 120 calories if frying in oil and not draining it.
Calories in popular egg dishes
Egg dish
Calories
Protein (g)
Carbohydrate (g)
Fat (g)
One boiled egg, 2 slices toast + 10g margarine
320
15
31
17
Two egg plain omelette, 200g potatoes
325
19
35
14
Two scrambled eggs, 1 toasted bagel (60g)
334
20
35
14
Eggs and dieting
Eggs are a great food to include in your diet if you’re trying to lose weight whilst ensuring your body gets all the essential nutrition it needs. Because eggs are nutritionally dense and contain fewer than 70 calories (medium-sized) they can be part of any calorie-controlled meals and snacks whilst still providing lots of protein and vital vitamins, minerals and fats.
The way you prepare your eggs will of course affect their nutritional value. For instance, if you fry an egg in fat, instead of boiling it, this will increase the number of overall calories. It is also important to eat your eggs along with other nutrient-rich foods, such as vegetables, salads and whole grains.
More information about eggs and nutrition
If you are interested in eggs and dieting, visit our section on eggs and weight loss
For more information on eggs and health, visit our health section or nutritional information page for more details on calories, fats and carbohydrates.
One scrambled egg contains about 100 calories, depending on how you cook it. The standard size egg in recipes is a large grade A, which has about 74 calories raw.
Types
Sarah Vantassel/Demand Media
Making scrambled eggs requires adding either 1 tbsp. of water or milk per egg before beating and cooking in 1/2 tsp. margarine or butter. Using water makes them fluffier in texture, but lacks the richness in color that milk produces.
Measurements
Sarah Vantassel/Demand Media
Vitamin D milk contains 9 calories per 1 tbsp. One percent low-fat milk has 6; soy has 5 and water has none. Stick butter or margarine has about 18 calories per ½ tsp.
Precautions
Sarah Vantassel/Demand Media
Eggs should be refrigerated at 45 degrees F or below. Use the sell by date on the side of the carton as a guide for freshness. Do not use eggs cracked or broken before purchasing.
Alternatives
Sarah Vantassel/Demand Media
For prepackaged egg substitute, ¼ cup equals one egg and contains 30 to 35 calories, depending on the brand.
Guidelines
Sarah Vantassel/Demand Media
Scrambled eggs should be cooked over medium heat for two to three minutes until set but moist, with temperatures reaching a minimum of 144 degrees F.
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References
- US Department of Agriculture
- Egg Nutrition Center
Writer Bio
A former community newspaper reporter, columnist and photojournalist in Virginia, MJ Knoblock holds a bachelor’s degree in journalism and has been writing for more than 20 years.