Eggs in a smoothie
A protein base with a food-safety question attached — worth reading before you blend one.
About 1 large egg in a glass — 50 g and 72 calories at that amount. The readings are 1 of 3 for thickening, 2 for creaminess and 0 for sweetness. Creaminess is what eggs are really for. Whatever the blend needs on the other two axes has to come from somewhere else in the glass.
A raw egg is a genuine protein base: it brings body and creaminess along with the protein, which is more than a powder does. It is also the one ingredient in this database where the handling matters more than the numbers, so the safety question comes before anything else on this page.
In the ratio model every ingredient fills one of five roles. Eggs are a creamy base: the part that adds richness and the staying power that comes with it. That is what decides how much of it goes in, which is the next question on this page.
How many eggs to put in a smoothie
The creamy base owns about half a cup of a 2¼-cup glass. For eggs that works out at 1 large egg — 50 g in one serving.
Above that the base starts leading the flavor rather than supporting the fruit, and it carries the calorie total up with it. Below it the drink loses the body that stops it separating while you drink it.
The model portions one amount for this role, so there is no range to work within.
Change the amount and this moves with it — the calorie calculator does the arithmetic as you build.
What eggs do to the texture
Every ingredient on this site is rated out of three on the only three jobs that matter in a blender. Those ratings are what the substitution engine scores against, so they are the same numbers the rest of the site works from.
Expect a small amount of body from eggs — enough to notice against water, not enough to build a blend on. Take it as a bonus rather than the reason it went in.
There is a real difference to the mouthfeel. This is what you lean on when the drink is thick enough but still tastes lean.
None at all. Every bit of sweetness in the glass has to come from the fruit or from something added for the purpose, which is useful when you want to control it.
Creaminess is what eggs are really for. Whatever the blend needs on the other two axes has to come from somewhere else in the glass.
Eggs nutrition
Per 100 g so it can be compared against anything, and per large so it matches what actually goes in the jar. One large of eggs weighs 50 g.
Figures for egg (raw, whole). Everything on the site — every recipe, every calculator — sums from these same numbers, so a total you see elsewhere will always agree with this table.
What goes well with eggs
Its best partners
banana , cocoa powder , whole milk , rolled oats and peanut butter . Each of those either covers something eggs do not do, or leans the same way hard enough to make the drink taste deliberate.
What to use instead of eggs
Each stand-in is scored against eggs on all three jobs at once, by the same engine behind the substitution calculator. Calories and sugar are for one everyday measure of the replacement; the smaller figure underneath is the difference against the same measure of eggs.
Browse from here
Banana and pineapple blends — the creamiest of the fruit colors.
Two protein sources per glass — a powder plus a dairy or soy base.
Fast carbs alongside protein, built to be drunk soon after training.
Build a blend around it
Put eggs in, add whatever else is in the kitchen, and watch the calories and macros move as you go.
Open the calorie calculatorEstimates, not advice. Every figure on this page is calculated from published per-100 g reference values and standard household measures, so your own brands, portions and equipment will move it. Nothing here is medical, nutritional or dietetic advice — talk to a qualified professional before acting on it, particularly if you are pregnant, managing a health condition, or feeding a child.