20 g source amount Direct name match
Egg, yolk only, cooked, fat added
- Source serving
- 71 kcal
- Per 100 g
- 357 kcal
- Protein
- 3 g
Focused USDA meal guide
Egg, yolk only calories and nutrition: 3 USDA records compared
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.
Part of the Egg nutrition guide.
What this page compares
Named source records, not one universal meal
This page includes every selected Feast nutrition record whose normalized USDA description begins with “Egg, yolk only” under the documented two-segment variant rule. The records fall within Eggs and omelets. Exact descriptions remain visible so this grouping does not erase preparation, ingredient, or source-serving differences.
How this guide was assembled: Feast deterministically grouped exact USDA FNDDS records by their source descriptions. Every nutrient number is computed from the linked source fields; this page does not use generated or invented nutrition estimates.
Every number on this page comes from the exact linked record. Values are descriptive observations from the selected records; they are not personalized estimates, recommended portions, or measurements of a meal in front of you.
Match my meal
Start with the description closest to what you ate
Choose an exact FNDDS description to focus the record cards and comparison table. This narrows the source evidence; it does not infer your portion or ingredients.
Showing all 3 linked records.
17 g source amount Direct name match
Egg, yolk only, cooked, no added fat
- Source serving
- 56 kcal
- Per 100 g
- 327 kcal
- Protein
- 2.8 g
17 g source amount Direct name match
Egg, yolk only, raw
- Source serving
- 56 kcal
- Per 100 g
- 328 kcal
- Protein
- 2.8 g
Observed source examples
Lower, middle, and higher within this selected set
These cards order the selected records by calories in each record's own FNDDS source serving. They do not define the calorie range of every egg, yolk only and should not be used as a personalized estimate.
Lower observed Direct name match
56kcal
Egg, yolk only, cooked, no added fat
17 g source amount · 327 kcal per 100 g
Inspect this exact record Middle observed Direct name match
56kcal
Egg, yolk only, raw
17 g source amount · 328 kcal per 100 g
Inspect this exact record Higher observed Direct name match
71kcal
Egg, yolk only, cooked, fat added
20 g source amount · 357 kcal per 100 g
Inspect this exact recordImportant: “Lower,” “middle,” and “higher” refer only to order within the selected source set above. Different source-serving weights and, where labeled, contextual records mean these cards are examples—not endpoints of a meal estimate.
Full comparison
Compare every selected FNDDS record
Serving values preserve each record's listed amount. Per-100-gram calories provide a shared weight basis. Dashes indicate that a value is not available, not that the nutrient is absent.
| Exact source record | Match | Source amount | Calories | kcal / 100 g | Protein | Fiber | Sodium | USDA |
|---|---|---|---|---|---|---|---|---|
| Egg, yolk only, cooked, fat added | Direct name match | 20 gQuantity not specified | 71 kcal | 357 | 3 g | 0 g | 34 mg | FDC 2707175 ↗ |
| Egg, yolk only, cooked, no added fat | Direct name match | 17 gQuantity not specified | 56 kcal | 327 | 2.8 g | 0 g | 28 mg | FDC 2707174 ↗ |
| Egg, yolk only, raw | Direct name match | 17 gQuantity not specified | 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 span 17–20 grams, a 1.2× difference in mass before recipe or preparation is considered. Within the selected set, the source servings report 56–71 calories in the records' own listed source servings; the fixed-weight view reports 327–357 calories per 100 grams. A serving total and a per-100-gram value answer different questions, so neither should be substituted for the amount actually eaten.
To scale a record, divide the eaten grams by the record's source grams and multiply the listed serving values by that ratio. This assumes the eaten meal has the same composition as the matched record.
Preparation analysis
The dish name leaves ingredients unresolved
The record names distinguish cooked and raw. USDA formulation rows also identify 3 distinct source-input codes across the set, including salt, table and oil or table fat, nfs. These details can help select a closer record, but they do not isolate the cause of a nutrient difference or reconstruct a recipe.
A precise-looking result is only as specific as the record match and the portion information supporting it.
What changes the comparison
Four drivers worth checking before choosing a record
The visible dish name is a starting point. These details usually explain more of the variation in the selected source records.
- 01
Source-serving weight
The exact records list 17–20 grams, so serving totals can move even before composition is compared.
- 02
Named source variant
The set explicitly distinguishes cooked and raw; those words identify different records rather than optional SEO phrasing.
- 03
Nutrient profile
Across each record's own source serving, the displayed data span protein 2.8–3.0 g, fiber 0.0–0.0 g, sodium 8–34 mg. Different serving weights remain visible beside those values.
- 04
Formulation evidence
The source rows include 3 distinct input codes across this set. Input presence and weight describe standardized source formulations, not final plated proportions.
Record matching
How to find the closest description
Begin with the full source description rather than the shortest dish name. Check whether the named form—such as cooked and raw—matches the meal, then compare the listed source weight with the portion actually eaten. If the brand, recipe, toppings, cooking fat, or portion is known, keep that information with the estimate instead of assuming the generic record already includes it.
A practical matching checklist
- Read the complete egg, yolk only source description, including preparation and additions.
- Compare the listed source weight with the amount actually eaten.
- Prefer a current package or restaurant source when a specific branded item is known.
- Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.