Egg breakfasts cut lunch intake by 22%. Protein drives satiety (Vander Wal et al., J Am Coll Nutr 2005). Per 100 g scrambled: 149 kcal, 10 g protein, 11 g fat. Milk or cream added to scramble raises both calories and fat.
How should I track Egg, whole, cooked, scrambled?
Egg, whole, cooked, scrambled is a good source of protein. Eggs are simple to track, but size matters more than you think. A "large" egg can range from 45 to 70 g without the shell, which means calorie content varies by up to 50%. Research shows portion estimation errors reach 50–200% for protein-dense foods (Almiron-Roig et al., Appetite 2013). For accurate tracking of Egg, whole, cooked, scrambled, crack and weigh on a kitchen scale — it takes two seconds. Cooking method matters too: a boiled egg is roughly 70 calories, while fried in 5 g oil it jumps to about 110. Log cooking fat separately.