Scrambled Eggs

Scrambled eggs are a simple, beloved dish made by beating eggs and cooking them gently in a pan, often with butter or oil, until soft curds form. While the basic version is just eggs, it's commonly seasoned with salt and pepper and can include additions like cheese, herbs, or vegetables. This preparation method is found in cuisines worldwide, from American diners to French bistros.

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🍽️ Nutrition at a glance

Scrambled eggs are a high-protein, low-carbohydrate food, providing a good source of healthy fats, vitamins like B12 and D, and minerals such as selenium. A typical serving of two large eggs, cooked with a small amount of butter, contains roughly 180-200 calories.

Nutrition breakdown

Calories	143 kcal
Protein	12.6 g
Carbs	0.7 g
Fat	9.5 g
Fiber	0 g
Sugar	0.4 g
Sodium	142 mg
Choline	294 mg
Vitamin B12	0.9 mcg
Riboflavin (B2)	0.5 mg
Vitamin D	1.1 mcg
Selenium	30 mcg
Phosphorus	198 mg
Vitamin A	270 mcg RAE
Iron	1.8 mg

Per 2 large eggs (100 g) · estimated, varies by recipe

💡 What's interesting

Culturally, scrambled eggs are a universal comfort food, but their preparation varies widely—French-style scrambled eggs are famously creamy and custard-like, cooked low and slow with constant stirring, while American diner-style eggs are often firmer and fluffier. Nutritionally, the cooking method can significantly alter the dish; scrambling preserves most of the egg's nutrients compared to boiling, where some vitamins may leach into the water.