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Portions and preparation · USDA nutrition

Egg, yolk only calories per cup: 441–804 across all 3 named USDA examples

Across all 3 named USDA examples, a cup contains 441–804 calories. Their listed weights span 135–245 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 1 egg · 20 g

71calories

Egg, yolk only, cooked, fat added

Protein
3 g
Carbs
0.2 g
Fat
6.5 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 2707175 Full nutrition profile →

Compare all 3 food records, nutrition tables and USDA sources

The 3 exact records in this guide report 56–71 calories in the records' own listed source servings and 327–357 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, yolk only, begin by separating “Egg, yolk only, cooked, fat added” from “Egg, yolk only, 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 all 3 linked records.

Equal-weight view

How egg, yolk only records compare at 100 grams

All 3 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Egg, yolk only, cooked, no added fat 327 kcal
    327 kcal
  2. Egg, yolk only, raw 328 kcal
    328 kcal
  3. Egg, yolk only, cooked, fat added 357 kcal
    357 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 3 named USDA records in view: 3 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 3 records together under the exact grouping key “egg yolk only.” That rule determines membership before any nutrition result is read.

For Egg, yolk only, this page can compare 3 named records from FDC 2707175 through FDC 2707172. 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

17–20 g before composition

The largest source amount is 1.2× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

30 kcal separates the fixed-weight endpoints

The lower endpoint is “no added fat”; the higher is “fat added.” This isolates density, not ingredient causation.

Discriminator

124 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “raw” (48 mg) and “fat added” (172 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, yolk only.

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

Full comparison

Compare every selected FNDDS record

For Egg, yolk only, 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, yolk only nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Egg, yolk only, cooked, fat added Direct name match 20 gUSDA reference amount 71 kcal 357 3 g 0 g 34 mg FDC 2707175 ↗
Egg, yolk only, cooked, no added fat Direct name match 17 gUSDA reference amount 56 kcal 327 2.8 g 0 g 28 mg FDC 2707174 ↗
Egg, yolk only, raw Direct name match 17 gUSDA reference amount 56 kcal 328 2.8 g 0 g 8 mg FDC 2707172 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 17 to 20 grams—a 3-gram gap before composition enters the comparison. Their own source servings run from 56 calories for “no added fat” to 71 for “fat added.” At a fixed 100 grams, “no added fat” is 327 calories and “fat added” is 357—a fixed-weight separation of 30 calories. For Egg, yolk only, 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 “yolk only, cooked, fat added”, “yolk only, cooked, no added fat”, and “yolk only, raw”. Across the source formulations, the shared backbone includes eggs, grade a, large, egg yolk; differentiating rows include salt, table and oil or table fat, nfs. On this Egg, yolk only 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, yolk only” cannot resolve the differences between Egg, yolk only, cooked, fat added and Egg, yolk only, 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 17–20 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 “yolk only, cooked, fat added”, “yolk only, cooked, no added fat”, and “yolk only, raw”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include eggs, grade a, large, egg yolk; rows that vary across the set include salt, table and oil or table fat, nfs. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Egg, yolk only, cooked, fat added” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Egg, yolk only 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, yolk only is the right meal family. Then resolve the phrases that actually separate this set—“yolk only, cooked, fat added”, “yolk only, cooked, no added fat”, and “yolk only, 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, yolk only 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 3 exact records behind Egg, yolk only 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, yolk only, cooked, fat added is higher in sodium per 100 g

Egg, yolk only, cooked, fat added reports 172 mg versus 48 mg for Egg, yolk only, raw: a 124 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Egg, yolk only, cooked, no added fat is denser; Egg, yolk only, cooked, fat added is higher in its source amount

Egg, yolk only, cooked, no added fat reports 16.2 g per 100 g and 2.8 g in USDA source amount (17 g). Egg, yolk only, cooked, fat added reports a lower 15.1 g per 100 g but a higher 3 g in USDA source amount (20 g).

Record identity is part of the estimate

Distinguish “Egg, yolk only, cooked, fat added” from “Egg, yolk only, raw”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

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

A formulation detail that separates records Salt, table

USDA input 2047 appears in 2 of 3 context records; its summed listed input weight spans 0.3–0.3 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 Oil or table fat, NFS

USDA input 81200100 appears in 1 of 3 context records; its summed listed input weight spans 7–7 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 3 context records in this source topic Eggs and omelets

Egg, yolk only, cooked, fat added and Egg, yolk only, cooked, 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 Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 48 mg in Egg, yolk only, raw to 172 mg in Egg, yolk only, cooked, fat added, all per 100 g.

Follow this evidence path Inspect an exact record Egg, yolk only, cooked, fat added

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707175 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Egg, yolk only, cooked, no added fat

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707174 citation for this exact record—not a name-level average.

Follow this evidence path 3 records share this broad food family Breakfast foods: broader category context

Egg, yolk only, cooked, fat added and Egg, yolk only, cooked, no added fat, plus 1 more are assigned to Feast’s Breakfast foods editorial category. Use the category page to compare nearby foods at a broad level; keep the exact USDA descriptions on this page for record-level decisions.

Follow this evidence path