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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled eggs are highly nutritious, providing high-quality complete protein and essential vitamins like B12 and D. They contain choline for brain health and antioxidants like lutein and zeaxanthin for eye health, all while being relatively low in calories.
Per 100g, boiled eggs contain approximately 147.71 calories and 13.43g of protein. A single large boiled egg typically provides about 6 to 7 grams of protein, making it an efficient source for muscle repair and growth.
Boiled eggs are excellent for weight loss because they are high in protein and very satiating, which helps reduce overall calorie intake by keeping you full longer. Since they are prepared without added fats like oil or butter, they remain a low-calorie, nutrient-dense snack.
Yes, boiled eggs are ideal for a ketogenic diet as they contain 0g of carbohydrates and a healthy amount of fat (10.54g per 100g). They provide a perfect balance of protein and fat while helping you remain in ketosis.
Yes, boiled eggs are naturally gluten-free. They are a safe and nutritious protein source for individuals with celiac disease or gluten sensitivities, provided they are not cross-contaminated during preparation or served with gluten-containing sides.
Hard-boiled eggs can be stored in the refrigerator for up to 7 days, whether they are peeled or unpeeled. It is best to keep them in a sealed container or their original carton to prevent them from absorbing odors from other foods.
A greenish-gray ring around the yolk is caused by a chemical reaction between iron in the yolk and sulfur in the white when the egg is overcooked. While it may look unappealing, the egg is perfectly safe to eat.
boiled whole poultry egg is a versatile ingredient found in cuisines around the world. With 147.71 calories per 100g and 13.43 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →To make peeling easier, add eggs to already boiling water rather than starting them in cold water, and immediately transfer them to an ice bath for 5-10 minutes after cooking. Using eggs that are a few days old rather than farm-fresh can also help the shell slide off more easily.
It is not recommended to freeze whole boiled eggs or boiled egg whites, as they become tough, rubbery, and watery upon thawing. However, you can freeze cooked egg yolks for use in garnishes or recipes.
While eggs are high in dietary cholesterol, most modern research shows that for the majority of people, dietary cholesterol has a minimal impact on blood cholesterol levels. They are considered a nutrient-dense food that can be enjoyed daily by most healthy individuals.