You might guess that boiling an egg changes its weight. On the contrary, a large egg on average weighs 50 grams or about 1.75 ounces, whether it is raw or cooked. Aside from water, the biggest contributors to the weight in eggs are the macronutrients -- protein, fat and carbohydrates. But a small amount of weight comes from the vitamins and minerals eggs have to offer.
Breaking Down Weight
Of the 50 grams of total weight in a boiled egg, 37 are from water. This amounts to about 75 percent of weight from just water. Proteins amount to 6 grams of weight, which is 13 percent of the egg mass. Fat accounts for more than 5 grams of weight -- nearly 11 percent of the total weight. The minimal 0.5 gram of carbohydrate in a boiled egg adds up to just 1 percent of the total weight. Vitamins and minerals account for less than 1 gram -- or under 1 percent -- of the weight in a boiled egg.
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