Egg Yolk (boiled)
Egg Yolk (boiled) is low risk in a normal serving and a good everyday choice for most people with gout. A typical 17 g serving is essentially purine-free.
General information, not a substitute for advice from your doctor or dietitian.
How much can I eat?
A typical serving is about 17 g, which delivers 0 mg of purines, or about 0% of a ~400 mg working daily target.
Even a large serving stays well within a ~400 mg working daily purine target.
Dairy purines don't raise uric acid, so this serving counts as roughly 0 mg toward your gout risk.
Egg Yolk (boiled) is an easy choice to keep on hand.
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Why grade A
Low risk in a typical serving. A great everyday choice for a gout-friendly diet.
Per 100 g (for comparison)
Low for gout (< 50 mg/100g).
Low for gout (< 3 g/100g).
Processing: NOVA 1 of 4 (unprocessed or minimally processed). How processing affects the grade.
Eating egg yolk (boiled) as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Other forms of egg
Different cuts, species, or preparations vary in purines. The most common form of "egg" is shown first below.
Chicken Egg
Egg, chicken, raw
Egg White (boiled)
Quail Egg
Egg, quail, raw
Egg-White Schnitzel
Egg white schnitzel (vegetarian 'steak')
More from Dairy & Eggs
2% Milk
Milk, 2% fat