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Fat & Protein Content in Scrambled Eggs

by
author image Jessica Bruso
Based in Massachusetts, Jessica Bruso has been writing since 2008. She holds a master of science degree in food policy and applied nutrition and a bachelor of arts degree in international relations, both from Tufts University.
Fat & Protein Content in Scrambled Eggs
Scrambled eggs topped with salmon served with whole grain toast and avocado. Photo Credit PeteerS/iStock/Getty Images

Eating eggs for breakfast may help you lose weight compared to eating a carbohydrate-rich breakfast like a bagel, according to a study published in the "International Journal of Obesity" in October 2009. The type of scrambled eggs you consume, however, can make a difference in the fat and protein content.

Maximizing Protein While Minimizing Fat

Make scrambled eggs yourself using a large egg, and you'll get about 6.1 grams of protein and 6.7 grams of fat, including 2 grams of saturated fat. Buy scrambled eggs at a fast-food restaurant and a 1-egg portion, or about half the order, will contain about 6.5 grams of protein and 7.6 grams of fat, including 2.9 grams of saturated fat, since these restaurants tend to use more than the typical amount of fat when preparing food.

Healthier Alternatives

Because scrambled eggs are usually cooked in at least a little butter or oil, you can save some fat and still get your protein if you opt for a hard-boiled egg instead, which has 6.3 grams of protein and 5.3 grams of fat, including only 1.6 grams of saturated fat. Making your scrambled egg at home in a nonstick pan without added butter or oil will eliminate the difference in fat as well. Another healthier option is to use free-range eggs, which have only 75 percent of the saturated fat found in regular eggs, according to a 2007 article published in "Mother Earth News."

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