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Portions and preparation · USDA nutrition

Egg, whole calories per egg: 72–106 across all 12 named USDA examples

Across all 12 named USDA examples, a egg contains 72–106 calories. Their listed weights span 50–55 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 50 g

93calories

Egg, whole, baked, fat added

Protein
5.8 g
Carbs
0.5 g
Fat
7.5 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2707166 Full nutrition profile →

Compare all 12 food records, nutrition tables and USDA sources

The 12 exact records in this guide report 72–106 calories in the records' own listed source servings and 143–192 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Egg, whole, begin by separating “Egg, whole, baked, fat added” from “Egg, whole, raw.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing the first 6 of 12 linked records.

Equal-weight view

How egg, whole records compare at 100 grams

Five rank landmarks are shown from all 12 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Egg, whole, baked, no added fat 143 kcal
    143 kcal
  2. 25th-ranked landmark: Egg, whole, fried no added fat 143 kcal
    143 kcal
  3. Median-ranked landmark: Egg, whole, pickled 154 kcal
    154 kcal
  4. 75th-ranked landmark: Egg, whole, baked, fat added 185 kcal
    185 kcal
  5. Maximum: Egg, whole, fried, from fast food / restaurant 192 kcal
    192 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 12 named USDA records in view: 12 direct matches. All sit within “Eggs and omelets.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 12 records together under the exact grouping key “egg whole.” That rule determines membership before any nutrition result is read.

For Egg, whole, this page can compare 12 named records from FDC 2707166 through FDC 2707152. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

50–55 g before composition

The largest source amount is 1.1× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

49 kcal separates the fixed-weight endpoints

The lower endpoint is “no added fat”; the higher is “fried; from fast food / restaurant.” This isolates density, not ingredient causation.

Discriminator

263 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “boiled or poached” (129 mg) and “pickled” (392 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every egg, whole.

Important: “Lower” begins with Egg, whole, baked, no added fat; “higher” ends with Egg, whole, fried, from fast food / restaurant, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every egg, whole meal.

Full comparison

Compare every selected FNDDS record

For Egg, whole, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Egg, whole nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Egg, whole, baked, fat added Direct name match 50 gUSDA reference amount 93 kcal 185 5.8 g 0 g 124 mg FDC 2707166 ↗
Egg, whole, baked, no added fat Direct name match 50 gUSDA reference amount 72 kcal 143 6.2 g 0 g 122 mg FDC 2707165 ↗
Egg, whole, boiled or poached Direct name match 50 gUSDA reference amount 72 kcal 143 6.2 g 0 g 65 mg FDC 2707154 ↗
Egg, whole, fried no added fat Direct name match 50 gUSDA reference amount 72 kcal 143 6.2 g 0 g 122 mg FDC 2707156 ↗
Egg, whole, fried with animal fat or meat drippings Direct name match 55 gUSDA reference amount 103 kcal 188 6.4 g 0 g 147 mg FDC 2707160 ↗
Egg, whole, fried with butter Direct name match 55 gUSDA reference amount 100 kcal 182 6.4 g 0 g 145 mg FDC 2707159 ↗
Egg, whole, fried with cooking spray Direct name match 50 gUSDA reference amount 75 kcal 149 6.1 g 0 g 122 mg FDC 2707161 ↗
Egg, whole, fried with margarine Direct name match 55 gUSDA reference amount 94 kcal 171 6.4 g 0 g 151 mg FDC 2707157 ↗
Egg, whole, fried with oil Direct name match 55 gUSDA reference amount 106 kcal 192 6.4 g 0 g 125 mg FDC 2707158 ↗
Egg, whole, fried, from fast food / restaurant Direct name match 55 gUSDA reference amount 106 kcal 192 6.4 g 0 g 125 mg FDC 2707163 ↗
Egg, whole, pickled Direct name match 50 gUSDA reference amount 77 kcal 154 6.3 g 0 g 196 mg FDC 2707167 ↗
Egg, whole, raw Direct name match 50 gUSDA reference amount 72 kcal 143 6.2 g 0 g 65 mg FDC 2707152 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 50 to 55 grams—a 5-gram gap before composition enters the comparison. Their own source servings run from 72 calories for “no added fat” to 106 for “fried; from fast food / restaurant.” At a fixed 100 grams, “no added fat” is 143 calories and “fried; from fast food / restaurant” is 192—a fixed-weight separation of 49 calories. For Egg, whole, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “whole, baked, fat added”, “whole, fried no added fat”, “whole, fried with cooking spray”, “whole, fried with oil”, and “whole, raw”. The source formulations contain 9 distinct ingredient codes; examples that appear in only part of the set include eggs, grade a, large, egg whole, salt, table, vegetable oil, nfs, and animal fat or drippings. On this Egg, whole page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Egg, whole” cannot resolve the differences between Egg, whole, baked, fat added and Egg, whole, raw. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 50–55 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “whole, baked, fat added”, “whole, fried no added fat”, “whole, fried with cooking spray”, “whole, fried with oil”, and “whole, raw”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    9 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Egg, whole, baked, fat added” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Egg, whole unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that egg, whole is the right meal family. Then resolve the phrases that actually separate this set—“whole, baked, fat added”, “whole, fried with animal fat or meat drippings”, “whole, fried with margarine”, and “whole, raw”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Egg, whole source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 12 exact records behind Egg, whole source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Egg, whole, pickled is higher in total sugars per 100 g

Egg, whole, pickled reports 1.1 g versus 0.2 g for Egg, whole, fried with animal fat or meat drippings: a 0.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Egg, whole, baked, fat added is denser; Egg, whole, fried with butter is higher in its source amount

Egg, whole, baked, fat added reports 185 kcal per 100 g and 93 kcal in USDA source amount (50 g). Egg, whole, fried with butter reports a lower 182 kcal per 100 g but a higher 100 kcal in USDA source amount (55 g).

Choose the record before reading the number

Egg, whole, baked, fat added and Egg, whole, boiled or poached are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (baked, roasted, or broiled versus boiled or poached) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Egg, whole source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Egg, whole, baked, fat added vs Egg, whole, boiled or poached

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus boiled or poached; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Egg, whole, baked, fat added vs Egg, whole, raw

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus raw; it is a selection cue, not evidence of cause.

Follow this evidence path 12 context records in this source topic Eggs and omelets

Egg, whole, baked, fat added and Egg, whole, baked, no added fat belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Eggs, Grade A, Large, egg whole

USDA input 1123 appears in 11 of 12 context records; its summed listed input weight spans 100–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 10 of 12 context records; its summed listed input weight spans 0.3–0.7 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 129 mg in Egg, whole, boiled or poached to 392 mg in Egg, whole, pickled, all per 100 g.

Follow this evidence path Inspect an exact record Egg, whole, baked, fat added

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707166 citation for this exact record—not a name-level average.

Follow this evidence path