Examples: pork chops, beef, Or by content: 75-100
| Rank | Egg whole type | Total lipid (fat) (g/100g) |
|---|---|---|
| 1 | Egg, whole, dried, stabilized, glucose reduced | 44.0 |
| 2 | Egg, whole, dried | 41.0 |
| 3 | Egg, whole, cooked, fried | 14.8 |
| 4 | Egg, duck, whole, fresh, raw | 13.8 |
| 5 | Egg, goose, whole, fresh, raw | 13.3 |
| 6 | Egg, turkey, whole, fresh, raw | 11.9 |
| 7 | Egg, whole, cooked, omelet | 11.7 |
| 8 | Egg, quail, whole, fresh, raw | 11.1 |
| 9 | Egg, whole, cooked, scrambled | 11.0 |
| 10 | Egg, whole, cooked, hard-boiled | 10.6 |
| 11 | Egg, whole, raw, frozen | 10.2 |
| 12 | Egg, whole, raw, fresh | 9.5 |
| 13 | Egg, whole, cooked, poached | 9.5 |
| 14 | Egg custards, dry mix, prepared with whole milk | 4.0 |
| 15 | Eggnog-flavor mix, powder, prepared with whole milk | 3.0 |