Reference
Hard-boiled egg: nutrition by edible weight
The record describes a whole hard-boiled chicken egg without shell. Weigh the edible egg instead of assuming every egg has the same size. A 50 g edible example provides 77.5 kcal and 6.29 g protein; mayonnaise and other additions are separate ingredients.
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, hard-boiled, whole Whole chicken egg without shell; count additions separately | 155 | 12.58 | 10.61 | 1.12 |
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 chicken egg without shell; count additions separately
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.