Hard-Boiled Egg Nutrition Facts for One Large Egg

A hard-boiled egg makes a simple breakfast component because its preparation does not require added cooking oil. The nutrition still depends on the size and on whether you eat the whole egg. This guide describes one large, whole, hard-boiled egg with an edible weight of 50 grams. The shell is removed before weighing, and both the white and yolk are included. That reference egg contains approximately 78 calories, 6.3 grams of protein, and 5.3 grams of total fat. These selected facts describe the egg itself. They do not include toast, butter, mayonnaise, cheese, or another breakfast ingredient. The protein figure can help you understand one component of a meal, but it is not a statement that this portion meets everyone's breakfast needs. USDA FoodData Central, SR Legacy, food 173424, “Egg, whole, cooked, hard-boiled,” is the source. The database lists 155 calories, 12.6 grams of protein, and 10.6 grams of fat per 100 grams. Multiplying each by 0.5 gives the 50-gram portion. The energy result is rounded to 78 calories; the gram figures are displayed to one decimal place. Other references or package labels may show slightly different rounded values. Keep the food description intact when using the numbers. An egg white alone is a different portion with a different composition. A scrambled or fried egg may include additional ingredients, so it should not automatically inherit this hard-boiled entry. Egg salad needs its own recipe calculation because its dressing and mix-ins contribute nutrients. The image shows a plain cooked whole egg to make that boundary clear. Size is another practical consideration. Large is the name of the database portion, and its 50-gram edible weight is the basis of the calculation. A smaller or larger peeled egg may differ. If you are comparing entries, check whether they describe a whole egg, a weight of egg, or a household measure such as chopped egg. A count of pieces without the size can obscure the quantity being discussed. For breakfast planning, pair the egg with foods you enjoy and consider the meal as a whole. Bread, fruit, vegetables, or other accompaniments can add different textures and nutrients. Those are serving possibilities, not a calculated menu. A complete breakfast total requires the quantities of all ingredients rather than an assumption that everything on the plate is included in the egg's numbers. The takeaway is to use the shell-free weight, keep white and yolk together for this entry, and account for additions separately. An ordinary food fact does not need a weight-loss promise to be useful. Source: USDA FoodData Central, https://fdc.nal.usda.gov/food-details/173424/nutrients.