Ingredient school
Eggs
Eggs are one of the most versatile ingredients in ketogenic cooking. They contain both protein and fat, and can be used in everything from omelets to sauces and baking.
Ketolio School
Nutritional content
One large egg (approx. 60 g) contains approximately 5 g fat, 7 g protein and 0.5 g carbohydrate. The yolk is fat-rich, the egg white is pure protein. Weigh the egg to calculate accurately.
Versatile use
Eggs can be boiled, fried, made into omelets or scrambled eggs. Egg yolk is the main ingredient in hollandaise and béarnaise. In ketogenic baking, eggs are used for structure and moisture.
Combine with fat
Eggs alone have a low ratio. To increase the fat content, fry in plenty of butter or oil, or serve with a fatty sauce. An omelet with butter and cream can hit a good ratio.
Ketolio School provides general knowledge about ketogenic diet. The content is not medical advice and does not replace follow-up from a doctor, clinical dietitian or other qualified healthcare professional. For medical ketogenic treatment, the plan must be individually tailored and followed by a specialist.