Fried Egg
Also called: fried egg, tawa egg, fried anda, fried egg (anda), fryed egg, pan fried egg, phried egg
Fried egg, or tawa anda, is that quick comfort food most of us have grown up with — hot off the pan, with crisp edges and a soft yolk if you like it that way. It shows up everywhere: breakfast with toast, in a paratha roll, or as the easiest add-on to a simple dal-chawal plate.
Per 1 egg (60g)
Nutrition Facts
| Nutrient | Per egg (60g) | Per 100g |
|---|---|---|
| Calories | 134.2 kcal | 223.7 kcal |
| Protein | 7g | 11.6g |
| Carbohydrates | 0.2g | 0.3g |
| Fat | 11.8g | 19.6g |
| Fiber | 0.2g | 0.3g |
| Sugar | 0g | 0g |
What Goes Into It
Per serving (1 egg)
gastroenterology Gut Health Insight
A fried egg is easy on the stomach for many people because it’s simple, cooked well, and gives good-quality protein without much carb load. The egg also brings choline, which supports digestion-related body functions, while black pepper can gently stimulate digestive juices. The butter or fat adds richness, but it can make the egg feel heavier if you’re already bloated, so cooking it on a little less fat can make it lighter on the gut. Eggs have almost no fiber, so pairing your fried egg with roti, toast, or sautéed veggies helps the meal move better through digestion.
From the Shellel Blog
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download Get Shellel FreeNutrition data sourced from ICMR-NIN Indian Food Composition Tables (IFCT) and the Indian Nutrient Database (INDB 2024). Values are per standard serving and may vary with preparation method.