Calories in Egg: Boiled, Fried, Scrambled and Omelette

One large egg has 78 kcal (50 g × 155 kcal/100 g), 2 large eggs have 155 kcal, and 3 large eggs have 233 kcal before any oil, butter, milk, or sauce.

That number is the egg itself. Boiling does not add calories. Frying, scrambling, or making an omelette can keep the same base number, but only if you do not add cooking fat, milk, cheese, sauce, or another filling. If you do add those, count them on top of the egg portion.

For the base food entry, use egg calories: 155 kcal per 100 g, with 13 g protein, 1.1 g carbs, and 11 g fat per 100 g.

How many calories are in 1, 2, and 3 eggs?

Use the edible egg weight, not the shell. In this catalog, 1 large egg is 50 g, so each large egg is calculated as 50 g × 155 kcal/100 g = 77.5 kcal, rounded to 78 kcal.

Portion	Egg amount	Grams	kcal calculation	Calories	Protein	Carbs	Fat
100 g	About 2 large eggs	100 g	100 g × 155/100	155 kcal	13 g	1.1 g	11 g
Small	1 large egg	50 g	50 g × 155/100	78 kcal	6.5 g	0.6 g	5.5 g
Standard	2 large eggs	100 g	100 g × 155/100	155 kcal	13 g	1.1 g	11 g
Large	3 large eggs	150 g	150 g × 155/100	233 kcal	19.5 g	1.7 g	16.5 g

A standard 2-large-egg portion is 155 kcal; that is about 8 percent of a 2,000 kcal day.

If your plate has a different amount, use the same formula: grams × 155/100. For example, if you weigh the cooked egg portion and the grams are not exactly 50, 100, or 150, the formula still works. The grams are the part to fix first, because a small gram change matters less than forgetting butter or oil.

How many calories are in a boiled egg?

A boiled large egg has 78 kcal when it is a 50 g large egg: 50 g × 155/100 = 77.5 kcal, rounded to 78 kcal.

Two boiled large eggs are 100 g × 155/100 = 155 kcal. Three boiled large eggs are 150 g × 155/100 = 233 kcal. Boiling uses water, so there is no added calorie entry unless you add something after cooking.

If you add sauce, count it separately. No sauce value is provided here, so do not guess it from the egg number. Use the sauce label if you have it, or make a separate manual entry for the amount you used.

How many calories are in a fried egg?

A fried egg starts with the same egg base: 78 kcal for 1 large egg, 155 kcal for 2 large eggs, and 233 kcal for 3 large eggs. The pan fat is the part that changes the total.

Add roughly 124 kcal per tablespoon of olive oil if the oil is counted as eaten. The calculation is 14 g × 884 kcal/100 g = 123.76 kcal, rounded to 124 kcal.

Add roughly 100 kcal per tablespoon of butter if the butter is counted as eaten. The calculation is 14 g × 717 kcal/100 g = 100.38 kcal, rounded to 100 kcal.

So a 1-large-egg fried egg cooked with a counted tablespoon of olive oil is 78 + 124 = 202 kcal. The same egg with a counted tablespoon of butter is 78 + 100 = 178 kcal. If some fat stays in the pan, the full tablespoon may overstate the plate. If the fat ends up on the egg or toast, count it.

How many calories are in scrambled eggs?

Scrambled eggs made only from eggs have the same calorie base as boiled eggs: 78 kcal for 1 large egg, 155 kcal for 2 large eggs, and 233 kcal for 3 large eggs.

Butter and oil should be added the same way as fried eggs: 1 tablespoon olive oil adds roughly 124 kcal, and 1 tablespoon butter adds roughly 100 kcal. If you use whole milk, calculate the milk as milliliters × 61/100, because whole milk is 61 kcal per 100 ml.

That means the most reliable scrambled egg log has two parts: the egg grams, then the milk or fat you actually used. If you do not know the milk amount, leave a note in the entry or adjust the total calories manually so the entry matches your best estimate.

How many calories are in a 2-egg or 3-egg omelette?

A plain 2-large-egg omelette starts at 155 kcal: 100 g × 155/100 = 155 kcal. A plain 3-large-egg omelette starts at 233 kcal: 150 g × 155/100 = 232.5 kcal, rounded to 233 kcal.

If the omelette is cooked with olive oil, add roughly 124 kcal per tablespoon: 14 g × 884/100 = 124 kcal. If it is cooked with butter, add roughly 100 kcal per tablespoon: 14 g × 717/100 = 100 kcal.

For milk in an omelette, use the same milk formula as scrambled eggs: milliliters × 61/100. For fillings or sauce, count each item separately when you have the amount. The egg entry should not absorb calories from cheese, vegetables, meat, or sauce unless you manually edit the calories to include them.

If you are pregnant, have a medical condition, or have a history of eating disorders, talk to a clinician before cutting calories.

How to log eggs in Cal AI

In the Cal AI app, take a photo of the plate, choose the recognition variant that best matches the food, then correct the grams and calories if the portion or added fat is off. This article is about the Cal AI app published by BeeStudio (calai.me), not another app with a similar name.

For a boiled egg, set the food to egg and use 50 g for 1 large egg, 100 g for 2 large eggs, or 150 g for 3 large eggs. For fried eggs, scrambled eggs, or an omelette, log the egg portion first, then add or edit calories for oil, butter, milk, sauce, or fillings.

The app also allows manual entry without a scan, which is useful when the food is already mixed or the photo cannot show the portion clearly. Cal AI has editable grams and calories, a daily calorie goal based on TDEE using Mifflin-St Jeor, and day-by-day history. It does not include a searchable food database, Apple Health, Google Fit, other fitness-tracker integration, or weight tracking.

If you want to compare another food with eggs, use the food comparison tool. If you want the egg calories to sit inside a daily target, start with the calorie calculators.

What changes the calorie count most?

The egg count is usually simple: each large egg adds 50 g and about 78 kcal. The bigger mistakes come from additions that do not look large on the plate.

Oil is the main one. A tablespoon of olive oil adds roughly 124 kcal, which is more than a large egg. Butter is similar enough to matter, adding roughly 100 kcal per tablespoon. Milk adds less per milliliter than oil or butter, but it still needs its own calculation when you use it in scrambled eggs or an omelette.

The safest logging order is: count eggs, count pan fat, then count liquids, sauces, and fillings. If the plate is a restaurant omelette and you cannot see the cooking fat, log the egg portion you can identify and edit the calories if the result looks too low for what is on the plate.