How Many Calories in 2 Eggs
Two large eggs have about 156 calories. See how many calories are in 2 eggs boiled, fried or scrambled, plus a full protein, fat and macros table.
Published · 2 min read · Free · No sign-up
Quick answer
Two large eggs have about 156 calories when boiled or poached, with around 12 grams of protein and 10 grams of fat. Frying or scrambling in butter or oil adds roughly 40 to 90 calories.
How Many Calories Are in 2 Eggs?
Two large eggs have about 156 calories when cooked without added fat — boiled or poached. That total comes from roughly 12.6 grams of protein, 10.6 grams of fat and just over 1 gram of carbohydrate, making two eggs a compact, protein-rich serving. The number shifts based on egg size and, more importantly, how you cook them.
Eggs themselves are a fixed calorie source; it is the cooking fat (butter, oil) that varies the most. Boiling and poaching add nothing, while frying and scrambling in fat can tack on 40 to 90 calories.
Calories in 2 Eggs by Cooking Method
| 2 eggs, prepared as | Calories | Protein (g) | Fat (g) |
|---|---|---|---|
| Boiled (hard or soft) | ~156 | 12.6 | 10.6 |
| Poached | ~156 | 12.6 | 10.6 |
| Scrambled (no added fat) | ~160 | 13 | 11 |
| Scrambled (butter + milk) | ~210 | 14 | 16 |
| Fried (1 tsp oil) | ~196 | 12.6 | 15 |
| Fried (1 tbsp butter) | ~256 | 12.6 | 21 |
Boiling and poaching are the lowest-calorie methods. If you fry or scramble, the amount of butter or oil is the single biggest factor — a tablespoon of butter alone adds about 100 calories.
Calories in 2 Eggs by Size
Egg size also matters, since calories scale with the amount of egg.
| Egg size | 2 eggs (boiled) | Protein (g) |
|---|---|---|
| Small (38 g) | ~108 | 9.6 |
| Medium (44 g) | ~126 | 11 |
| Large (50 g) | ~156 | 12.6 |
| Extra-large (56 g) | ~160 | 14 |
| Jumbo (63 g) | ~180 | 15.8 |
Most recipes and nutrition labels assume “large” eggs, which is the basis for the standard 156-calorie figure.
Macros and Nutrition in 2 Eggs
Two eggs deliver about 12 to 13 grams of complete, highly bioavailable protein — containing all nine essential amino acids — for very few calories. The yolks carry the fat plus a strong nutrient package: vitamin D, vitamin B12, choline (important for brain health), and the eye-protective antioxidants lutein and zeaxanthin. The whites are nearly pure protein with negligible fat, which is why egg-white options exist for those minimizing fat intake.
Are 2 Eggs a Good Choice?
At about 156 calories with 12-plus grams of protein, two boiled or poached eggs are one of the most efficient breakfasts you can eat. Protein is highly satiating, so a couple of eggs help curb mid-morning hunger and reduce snacking. To keep the meal light, cook with minimal added fat, use a nonstick pan, and pair the eggs with vegetables or whole-grain toast rather than relying on butter and heavy sides.
Frequently Asked Questions
How many calories are in 2 eggs?
Two large eggs have about 156 calories when boiled or poached, with roughly 12.6 grams of protein, 10.6 grams of fat and about 1.2 grams of carbohydrate. The exact total depends on egg size and cooking method.
How many calories are in 2 fried eggs?
Two fried eggs have about 180 to 240 calories, depending on how much oil or butter is used. The eggs themselves are 156 calories; the cooking fat typically adds 40 to 90 calories total.
How many calories are in 2 scrambled eggs?
Two scrambled eggs made with a little butter and milk have about 200 to 220 calories. Made plain in a nonstick pan with no added fat, two scrambled eggs stay close to 160 calories.
How much protein is in 2 eggs?
Two large eggs provide about 12 to 13 grams of high-quality complete protein. Most of the protein is in the whites, while the yolks carry the fat, vitamins and most of the egg's other nutrients.
Are 2 eggs a good breakfast for weight loss?
Yes. Two boiled or poached eggs at about 156 calories are low-calorie, high-protein and very filling, which helps control appetite throughout the morning. Eggs offer one of the best protein-to-calorie ratios of any whole food.
Sources
- FoodData Central — food composition database — U.S. Department of Agriculture (USDA)