Calories in scrambled eggs.
149 kcal per 100 g.
USDA scrambled eggs include a splash of milk and a little fat, which is why they are slightly lower in protein per 100 g than a plain egg: the milk dilutes it.
Egg, whole, cooked, scrambled · SR Legacy (2018-04) · USDA FDC 172187
Nutrition for your portion
| Nutrient | Per 100 g | 100 g |
|---|---|---|
| Energy | 149 kcal | 149 kcal |
| Protein | 9.99 g | 9.99 g |
| Carbohydrates | 1.61 g | 1.61 g |
| Fat | 11 g | 11 g |
| Fibre | 0 g | 0 g |
| Sugars | 1.39 g | 1.39 g |
| Saturated fat | 3.33 g | 3.33 g |
| Sodium | 145 mg | 145 mg |
| Salt (calculated from sodium) | 0.36 g | 0.36 g |
| Vitamin A (RAE) | 161 ug | 161 ug |
| Vitamin D (D2 + D3) | 1.8 ug | 1.8 ug |
| Vitamin E (alpha-tocopherol) | 1.15 mg | 1.15 mg |
| Vitamin K (phylloquinone) | 4 ug | 4 ug |
| Vitamin C | 0 mg | 0 mg |
| Thiamin | 0.04 mg | 0.04 mg |
| Riboflavin | 0.38 mg | 0.38 mg |
| Niacin | 0.08 mg | 0.08 mg |
| Vitamin B6 | 0.13 mg | 0.13 mg |
| Folate, total | 36 ug | 36 ug |
| Vitamin B12 | 0.76 ug | 0.76 ug |
| Potassium | 132 mg | 132 mg |
| Calcium | 66 mg | 66 mg |
| Phosphorus | 165 mg | 165 mg |
| Magnesium | 11 mg | 11 mg |
| Iron | 1.31 mg | 1.31 mg |
| Zinc | 1.04 mg | 1.04 mg |
| Selenium | 23.5 ug | 23.5 ug |
| Iodine | Unknown | Unknown |
| Copper | 0.06 mg | 0.06 mg |
Energy comes from USDA nutrient 1008. Salt is calculated as sodium × 2.5, with unit conversion to grams. It is not a separately measured salt value.
Preparation
USDA's scrambled row is not plain egg: it includes the milk and the fat the method normally uses. That is why it reads 149 kcal per 100 g with 10 g of protein, against a raw egg's 143 and 12.6 — the milk dilutes both. It is also why a large scrambled egg weighs 61 g rather than 50: what you added stayed in the pan. Scrambling with neither milk nor fat lands much closer to the poached row than to this one.
Logging this food
The cup is where this goes wrong. A cup of scrambled egg is 220 g and 328 kcal — three and a half eggs, and easy to serve without noticing. One large egg scrambled is 61 g and 91 kcal; a tablespoon is 14 g and 20 kcal. Cheese, cream or butter beyond the usual splash belongs on its own line: this row already contains the ordinary amount and nothing more.
Swaps and alternatives
Poached is the same egg without the additions: 72 kcal against 91 for a large one. Hard-boiled is 78. Scrambling two whites with one whole egg keeps the volume and the texture while dropping the number, since a white is 52 kcal per 100 g against the yolk's 322. Cooking in nonstick without butter takes this row most of the way back to plain egg.