Scrambled Egg Whites
Scrambled egg whites are a simple, light dish made by beating and cooking the whites of chicken eggs until set, often with a small amount of oil or butter. It is a staple breakfast or protein-focused meal found in many cuisines worldwide, from American diners to Chinese home cooking.
🍽️ Nutrition at a glance
This dish is very high in protein and low in carbohydrates and fat, making it a lean nutritional choice. A typical serving of two egg whites provides about 36 calories and 7 grams of protein, along with selenium and riboflavin.
Nutrition breakdown
| Calories | 52 kcal |
| Protein | 10.8 g |
| Carbs | 0.7 g |
| Fat | 0.2 g |
| Fiber | 0 g |
| Sugar | 0.7 g |
| Sodium | 162 mg |
| Selenium | 20 mcg |
| Riboflavin (B2) | 0.45 mg |
| Potassium | 163 mg |
| Sodium | 162 mg |
| Phosphorus | 15 mg |
| Magnesium | 11 mg |
| Calcium | 7 mg |
| Iron | 0.03 mg |
Per 3 large egg whites (99 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's often seen as a 'diet' or fitness food, but it's also a classic way to use leftover egg whites from baking. Nutritionally, it's a pure protein source, making it a versatile base for both savory and sweet dishes.
