How many calories in boiled egg?
70–80 kcal
One large boiled egg is 70–80 calories. It is the most predictable food on this list — no cooking fat, no serving-size ambiguity, no regional variation.
By serving
Serving by serving.
Ranges rather than single numbers. Home cooking has no standard serving, and the same dish made in two kitchens genuinely differs by this much — a single figure would be false precision.
| Serving | Calories |
|---|---|
| 1 large boiled egg | 70–80 |
| 1 egg fried in 1 tsp oil | 110–130 |
| 2-egg omelette | 180–250 |
| 1 egg white only | 17–20 |
Per one large boiled egg: 6 g protein · 0.5 g carbs · 5 g fat
Why the range
What moves this number.
If you want a better estimate than the table gives, these are the things worth paying attention to. Everything else is noise by comparison.
- Egg size. A small egg is around 55 calories and a very large one 90. Most Indian eggs sit at the lower end.
- Cooking fat. Frying is the only real variable — each teaspoon of oil adds about 40 calories.
- Whole or white. The yolk carries nearly all the fat and about a third of the protein.
- Bhurji additions. Onion, oil and butter in egg bhurji can double a two-egg serving.
Logging it
You do not need this table every day.
Looking a number up works once. Doing it for every item of every meal is the reason most people stop tracking within a fortnight.
BetterCal has no database to search. Say or type the meal the way you would describe it to a person — "boiled egg and dal" — and it is logged with calories and macros in one go. If your version differs from the estimate, correct it once and it remembers, so over a few weeks the numbers converge on your kitchen rather than an average of everyone else's.
Frequently asked questions
How much protein is in one egg?
About 6 g in a large egg, split roughly 3.5 g in the white and 2.5 g in the yolk.
Should I eat only egg whites to lose weight?
Rarely worth it. Dropping the yolk saves about 55 calories but loses a third of the protein and most of the micronutrients. Eating one fewer whole egg is simpler.
Why is this a range and not one number?
Because the honest answer is a range. Serving sizes are not standardised and cooking fat varies enormously between kitchens. A single confident figure would be more convenient and less true. See how accurate calorie estimates really are.
Do I need to weigh food to track it properly?
No. Weighing improves precision that you mostly do not need — being consistently within 10% is enough to lose or gain weight predictably. The easiest way to track calories covers the method.
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