Egg Nutrition Facts

Egg Nutrition Facts

Hard-boiled eggs are loaded with nutrients, protein, and healthy fats. One large hard-boiled egg (50 grams) provides (1):

Nutrition Quantity
 % DV
Calories 72  4%
Carbs 0.4 g  0%
Total fat 5.0 g  8%
Saturated Fat 1.5 g  8%
Monounsaturated Fat 1.9 g  
Polyunsaturated Fat 0.7 g  
Cholesterol 211 g  
Protein 6.3 g  13%
Vitamin A 244 IU  5%
Vitamin D 17.5 IU  4%
Vitamin B2 0.2 mg  14%
Vitamin B12 0.6 mcg  11%
Vitamin B5 0.7 mg  7%
Choline 126 mg  
Calcium 26.5 mg  3%
Iron 0.9 mg  5%
Phosphorus 67.0 mg  10%
Selenium 15.8 mcg  23%

Egg Storage

Eggs are perishable and must be stored in the refrigerator (35°F to 40°F) or Freezer (0°F or colder).

Eggs Refrigerator Storage:

Refrigerator (35°F to 40°F)
Raw whole eggs (slightly beaten) Up to 2 days
Raw whole eggs (in shell) 4 to 5 weeks
Raw egg whites Up to 4 days
Raw egg yolks Up to 2 days
Hard-boiled eggs (in shell) Up to 1 week
Hard-boiled eggs (peeled) Use the same day


Eggs Freezer Storage:

Eggs Freezer (0°F or colder)
Raw whole eggs (in shell) Not recommended
Raw whole eggs (slightly beaten) Up to 1 year
Raw egg whites Up to 1 year
Raw egg yolks Up to year
Hard-boiled eggs (in shell) Not recommended
Hard-boiled eggs (peeled) Not recommended

Egg Food Safety

  • Raw eggs can carry bacteria that cause chances of foodborne illness so be sure to handle them safely.
  • Keep eggs refrigerated or freezer and cook properly.
  • Scrambled eggs and omelets should be cooked until there is no liquid egg visible.
  • Fried eggs and poached eggs should be cooked until whites are completely set and yolks are beginning to thicken.
  • Casseroles and other dishes with eggs should be cooked to an internal temperature of 160 degrees Fahrenheit.
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