Reference
Fried whole egg: reference nutrition and serving
The selected fried whole-egg record is not labelled oil-free and does not reveal the oil absorbed by your pan. Adding oil to this prepared record cannot reconstruct the original recipe. For your own cooking, start with the edible raw eggs and ingredients used, then enter the final yield.
Nutrition for the exact food state
All values refer to 100 g of edible food. Match the state before weighing a serving.
| Food and state | Calories, kcal | Protein, g | Fat, g | Carbs, g |
|---|---|---|---|---|
| Egg, fried, whole, generic Whole egg from the selected fried record; not an oil-free egg or an exact calculation of your oil and cooked yield | 196 | 13.6 | 14.8 | 0.83 |
On a narrow screen, scroll the table sideways to see the nutrition columns.
Reference states describe specific records. Your brand, preparation and water content may differ. Missing values are never treated as zero.
Calculate your weighed serving
Use edible weight greater than zero and no more than 5,000 g. Exclude shells, packaging and parts you do not eat. Volumes are not converted to mass.
Whole egg from the selected fried record; not an oil-free egg or an exact calculation of your oil and cooked yield
Calories: kcal
Protein: g
Fat: g
Carbs: g
Your recipe and receipt
A cooked reference record cannot reconstruct your ingredient recipe or the original purchase weight. For your own price, enter the package amount, currency, ingredients and finished yield. A raw 600 g package costing 12 USD with a cooked yield of 450 g costs 4 USD per 150 g cooked serving.