How Eggs is prepared matters for gout. Fresh, canned, smoked, cooked — each form can have different purine levels. Compare them all side by side.
9 varieties sorted by purine content (lowest to highest)
| Variety | Purine (mg/100g) | Verdict |
|---|---|---|
| Egg Yolk | 0.525 mg/100g | Safe |
| Egg White | 0.725 mg/100g | Safe |
| Quail Egg | 0 mg/100g | Safe |
| Fried Egg | 0 mg/100g | Safe |
| Scrambled Egg | 0 mg/100g | Safe |
| Egg Yolk Raw | 0 mg/100g | Safe |
| Egg Whole Boiled | 0 mg/100g | Safe |
| Egg White Boiled | 0 mg/100g | Safe |
| Egg Quail Raw | 0 mg/100g | Safe |
Yes, many varieties are safe. The comparison table above shows which specific options are rated Safe, Moderate, or Avoid. Always check individual purine levels before adding a new food to your diet. [Source: Arthritis Foundation / Mayo Clinic]
The highest-purine options include none in this category. These should be completely avoided during gout flares and severely limited otherwise. [Source: Arthritis Foundation / Cleveland Clinic]
It depends on the specific variety and your current uric acid levels. The safest approach: choose from our Safe-rated options in the table above, keep portions moderate (3–4 oz for meat/fish, 1 cup for vegetables/legumes), and monitor how your body responds.