How Much Protein Is In 6 Eggs?

How much protein is in 6 eggs?

In this article, we will answer the question “How much protein is in 6 eggs?”, and how to make a 6-egg Pound Cake.

Read on if you want to know how to make healthy and hearty Shakshuka.

How much protein is in 6 eggs?

6 whole eggs provide about 37.74 grams of protein. According to the Dietary Guidelines for Americans, 10-35% of the daily caloric intake of an adult should come from protein.

This means that an average adult needs to take a minimum of 0.8g of protein per kg of body mass per day. The following table shows how much protein an average individual should consume, depending on their lifestyle.

Age and sex	Total RDA in grams (g) per day
Babies and children
0-6 months	9.1
6-12 months	11
1-3 years	13
4-8 years	19
Males
9-13 years	34
14-18 years	52
19-70 years or older	56
Females
9-13 years	34
14-70 years or older	46
Pregnant or lactating women
Any age	71

How to make a Six Egg Pound Cake?

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

2 ½ cups white sugar

1 ½ cups butter

6 eggs

1 ½ teaspoon vanilla extract

¾ cup milk

Instructions

Grease a tube or Bundt® pan and evenly dust it with flour. Do not preheat the oven.

In a bowl, add flour, baking powder, and salt. Mix until well-combined and set it aside.

In another bowl, beat the sugar and butter until the mixture is light and fluffy. Then beat in eggs, one at a time. Stir in the vanilla.

Mix in the flour mixture in increments, alternating with the milk. When the batter is smooth and homogenous, tip the bowl into the prepared pan.

Put the pan into the cold oven and set the temperature at 350 degrees F (175 degrees C). Bake the cake for 60-90 minutes or until light brown from edges and a toothpick inserted into the center of the cake comes out clean.

Nutrition facts (per serving)

Calories	449
Proteins	6.1g
Carbohydrates	57.3g
Fat	22.4g
Cholesterol	133.1mg
Sodium	363.6mg

How much protein is in eggs?

Number of eggs	Protein in whole egg	Protein in egg whites
1 egg	5.5 grams	3.6 grams
2 eggs	11 grams	7.2 grams
3 eggs	16.5 grams	10.8 grams
4 eggs	22 grams	14.4 grams
5 eggs	27.5 grams	18 grams
6 eggs	33 grams	21.6 grams
7 eggs	38.5 grams	25.2 grams
8 eggs	44 grams	28.8 grams
9 eggs	49.5 grams	32.4 grams
10 eggs	55 grams	36 grams

How to make low-calorie, protein-rich Shakshuka?

Ingredients

Olive oil spray

1 medium onion sliced

1 red bell pepper thinly sliced

1/4 teaspoon salt

1/8 teaspoon pepper

3 garlic cloves minced

1 teaspoon ground cumin

1 teaspoon paprika

1/8 teaspoon cayenne pepper

1 28-ounce diced canned tomatoes

4 large eggs

2 tablespoons crumbled feta cheese

1/3 cup roughly chopped fresh flat-leaf parsley

Instructions

Cook in the oven

Preheat the oven to 375 degrees.

Drizzle a large oven-proof skillet with some olive oil. Stir in the onion, bell pepper, and tomatoes. Mix the veggies and season with salt and pepper. Cook the veggies in the preheated oven for about 5 minutes, stirring once to prevent the veggies from scorching.

Remove the skillet from the oven. Add garlic, cumin, paprika, and cayenne to the veggies.

Make 4 wells in the veggie mixture and fill each with one egg. Return the skillet to the oven and bake for 7-10 minutes or until the eggs are just set.

Top off with grated feta and parsley before serving.

Cook on the stovetop

Heat a large skillet over medium flame. Drizzle some olive oil and stir in the veggies such as onion, bell pepper, tomatoes. Sprinkle salt and pepper to taste. Cook for about 5 minutes with frequent stirring to prevent the veggies from burning.