A typical large egg contains about 6–7 grams of protein , depending on its exact size and source.

Quick protein numbers per egg

  • Small egg: roughly 5 g protein.
  • Medium egg: about 6 g protein.
  • Large egg: around 6–7 g protein (often cited as 6.3 g).
  • Extra‑large / jumbo: up to 7–8 g protein.

Per 100 grams of whole egg, you get about 12–13 g of protein.

Where the protein lives: white vs yolk

  • Egg white: holds most of the total protein (about 3.5–4 g in a large egg).
  • Egg yolk: has a higher concentration of protein per gram but less volume, so it contributes roughly 2–3 g in a large egg.

Both parts together make egg protein “complete,” meaning it contains all nine essential amino acids your body needs.

How cooking affects protein

  • Cooking does not reduce the total protein amount; a boiled or fried large egg still has about 6–7 g protein.
  • Heat can slightly change how easily your body absorbs the protein, but eggs remain a very efficient protein source whether raw, boiled, or fried.

Mini‑table: protein by size (typical)

Egg size| Approx. weight (whole)| Protein per egg
---|---|---
Small| ~40–48 g 59| 5 g 37
Medium| ~50–58 g 59| 6 g 357
Large| ~50–68 g 159| 6–7 g 139
Extra‑large| ~56–70 g 59| 7 g 37
Jumbo| ~70–80 g 59| 8 g 37

Why this matters in 2026

Eggs are still widely recommended as a high‑quality, affordable protein source, especially for people trying to manage weight, build muscle, or follow flexible eating patterns. Recent nutrition discussions continue to highlight eggs as a “whole‑food” protein that pairs well with veggies, whole grains, and plant‑based proteins in balanced diets.

Information gathered from public forums or data available on the internet and portrayed here.