28 kcal P 2.91g C 2.64g F 0.6g
🥚 Dairy and Egg Products
Calories in Eggs, Grade A, Large, egg white
Egg whites are roughly 90% water yet can whip into a foam that holds its shape against gravity.
55 kcal
What makes eggs so powerful?
Egg whites are a marvel of culinary physics, consisting of about 90% water and 10% protein. When you whip an egg white, you are not just mixing in air; you are physically unfolding coiled protein molecules like ovalbumin and ovotransferrin. This process, called denaturation, exposes hydrophobic and hydrophilic parts of the proteins. The hydrophilic ends bond with the water, while the hydrophobic ends attach to the air bubbles, creating a stable, microscopic scaffolding that traps air. This is why raw egg whites can expand to up to eight times their original volume. However, this delicate protein matrix is highly sensitive to its chemical environment. Even a microscopic trace of fat or yolk—which contains lipids—will collapse the foam by interfering with the protein network. Conversely, adding an acid like cream of tartar stabilizes the structure by lowering the pH, which tightens the protein bonds and prevents the foam from weeping or collapsing during baking. This unique biochemistry is the foundation of soufflés, meringues, and macarons.
Pure protein powerhouse
With zero fat and over 10 grams of protein per 100 grams, egg whites offer a highly bioavailable protein source.
Structural foam chemistry
Whipping denatures the albumen proteins, creating a stable matrix that traps air for baking applications.
Fat-sensitive foaming
Even a tiny drop of egg yolk introduces lipids that will completely prevent egg whites from whipping into peaks.
💡 When & how to use it
For maximum volume when whipping egg whites for meringues or soufflés, ensure all bowls and whisks are completely grease-free and separate the eggs while cold, then let the whites warm to room temperature before beating. Add a pinch of cream of tartar to stabilize the foam. If cooking egg whites for a quick scramble or omelet, cook them gently over medium-low heat to prevent the proteins from toughening and becoming rubbery. Store leftover raw egg whites in an airtight container in the refrigerator for up to four days.
Calories by Serving Size
100g
55 kcal
P 10.7g C 2.36g F 0g
1 egg (34g)
19 kcal
P 3.6g C 0.8g F 0g
200g
110 kcal
P 21.4g C 4.7g F 0g
50g
28 kcal
P 5.4g C 1.2g F 0g
Full Nutrition Facts
Per 100g — daily values based on a 2,000 calorie diet
Nutrition Facts
Serving size: 100g
Calories 55
% Daily Value*
Total Fat 0g 0%
Total Carbohydrate 2.36g 1%
Protein 10.7g 21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How does Eggs fit your daily goals?
11 min
Walking to burn 55 kcal
3%
of 2,000 kcal daily goal
10.7g
protein (21% of daily 50g)
36
servings until 2,000 kcal
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Frequently Asked Questions
How many calories are in Eggs, Grade A, Large, egg white?
Eggs, Grade A, Large, egg white contains 55 calories per 100g. A standard serving of 1 egg (34g) provides 19 calories. It is a moderate-calorie food that can fit into most healthy diets.
How much protein does Eggs, Grade A, Large, egg white have?
Eggs, Grade A, Large, egg white provides 10.7g of protein per 100g, which is 21% of the 50g daily recommended value. It is a good source of protein.
How many carbs are in Eggs, Grade A, Large, egg white?
Eggs, Grade A, Large, egg white contains 2.36g of carbohydrates per 100g .
Is Eggs, Grade A, Large, egg white good for weight loss?
Eggs, Grade A, Large, egg white has 55 kcal per 100g, which is relatively moderate. It can fit into a weight-loss diet as long as portion sizes are managed.
How do I track Eggs, Grade A, Large, egg white calories accurately?
The easiest way to track eggs is with CalRay. Simply snap a photo of your meal and the AI will automatically identify the food and calculate calories and macros based on the estimated portion size — no manual lookup required. You can also search by name and adjust gram weight manually.
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