Beef, ground, with egg and onion
Common food
Photo: Wikipedia
This is a savory, protein-packed mixture of ground beef, beaten egg, and finely diced onion, cooked together into a simple, hearty scramble or patty. The texture is tender and slightly crumbly from the beef, with the egg binding it into soft curds and the onion adding a subtle, sweet bite. Nutritionally, it's a powerhouse of high-quality protein and healthy fats, with virtually no carbohydrates.
Calorie split: 39% protein · 2% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People love this dish for its straightforward, comforting umami flavor and incredible versatility—it can be a standalone meal, a filling for wraps, or a topping for salads. It's a staple in many home kitchens because it transforms basic ingredients into a satisfying, protein-rich meal in minutes.
⚠️ Watch-outs & how to enjoy it better
The high fat and cholesterol content from the beef and egg may be a concern for those managing heart health or specific dietary restrictions. To balance this, consider using leaner ground beef (e.g., 90/10), draining excess fat after cooking, and pairing it with a large portion of non-starchy vegetables like steamed broccoli or a leafy green salad to add fiber and volume.
Key benefits
- Excellent source of complete protein for muscle maintenance and satiety.
- Provides healthy fats and essential nutrients like iron, zinc, and B vitamins.
- Very low in carbohydrates and sugar, making it suitable for low-carb or ketogenic diets.
- Quick and simple to prepare, requiring minimal ingredients and cooking time.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The combination of ground beef and egg is a classic 'poor man's' protein source in many cultures, but in South Korea, a similar dish called 'Bulgogi-jjim' (steamed bulgogi) often incorporates egg to create a richer, more custard-like texture.
Full nutrition (USDA data · scales with serving)
| Water | 60.3 g |
| Energy | 228 kcal |
| Protein | 21.9 g |
| Total lipid (fat) | 14.5 g |
| Carbohydrate, by difference | 1.1 g |
| Fiber, total dietary | 0.10 g |
| Total Sugars | 0.54 g |
| Calcium, Ca | 26.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 174 mg |
| Potassium, K | 270 mg |
| Sodium, Na | 732 mg |
| Zinc, Zn | 5.1 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 20.0 ug |
| Vitamin C, total ascorbic acid | 0.50 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.19 mg |
| Niacin | 4.1 mg |
| Vitamin B-6 | 0.32 mg |
| Folate, total | 13.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 13.0 ug |
| Choline, total | 91.5 mg |
| Vitamin B-12 | 2.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 16.0 ug |
| Retinol | 16.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 32.0 ug |
| Vitamin E (alpha-tocopherol) | 0.19 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.39 g |
| SFA 16:0 | 3.1 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 16:1 | 0.52 g |
| MUFA 18:1 | 5.5 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.53 g |
| PUFA 18:2 | 0.42 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 104 mg |
Amino acid profile (per 100g)
Estimated from Beef, variety meats and by-products, mechanically separated beef, raw — USDA does not publish this profile for Beef.
| Tryptophan | 0.17 g |
| Threonine | 0.47 g |
| Isoleucine | 0.58 g |
| Leucine | 1.2 g |
| Lysine | 1.2 g |
| Methionine | 0.43 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.64 g |
| Tyrosine | 0.38 g |
| Valine | 0.92 g |
| Arginine | 1.2 g |
| Histidine | 0.44 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.1 g |
| Glycine | 1.2 g |
| Proline | 0.92 g |
| Serine | 0.57 g |
FAQ
Is this dish suitable for a low-carb diet?
Yes, it's an excellent choice. With only about 1 gram of carbs per 100g, it fits perfectly into low-carb, keto, or Atkins-style eating plans.
Can I use ground turkey or chicken instead?
Absolutely. Ground turkey or chicken will work, though the flavor and fat content will be lower. You may want to add a bit more seasoning or a touch of oil to prevent dryness.
How do I prevent the mixture from becoming too greasy?
Use lean ground beef (90/10 or leaner) and drain off any excess fat in the pan after the beef is browned and before adding the eggs. This removes a significant amount of rendered fat.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.28 kcal/g · 38% calories from protein · 0.1 g fiber · 0.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.71 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.