Protein is the main building block for muscle, hormones, and tissue repair. Two common sources—eggs and ground beef—offer a complete amino acid profile with excellent absorption. Here is how they add up.
Protein in eggs
A large egg (about 50 grams) contains roughly 6 to 7 grams of protein. The white provides about 3.6 grams, and the yolk contributes another 2.7 to 3 grams along with fats, vitamins, and minerals.
Eight large eggs give approximately 48 to 56 grams of protein depending on size and cooking method. Boiled, scrambled, or fried eggs retain nearly all of that value since protein denatures with heat but is not destroyed.
Summary:
8 large eggs = about 50 grams of protein
Protein in a pound of ground beef
A pound of cooked lean ground beef (454 grams) contains about 90 to 115 grams of protein depending on the fat percentage.
- 80% lean beef: about 90 grams of protein per pound
- 90% lean beef: about 100 grams of protein per pound
- 95% lean beef: about 110–115 grams of protein per pound
When raw, a pound of lean ground beef loses about 25% of its weight after cooking due to water and fat loss, but the protein content per pound cooked remains around 100 grams for lean varieties.
Summary:
1 pound cooked lean ground beef = about 100 grams of protein
Combined total
Together, 8 eggs and 1 pound of lean ground beef provide approximately 150 grams of protein. That is enough to meet or exceed daily requirements for most adults who train or maintain a high-protein diet.
Practical takeaway:
This combination supplies a complete amino acid profile, plenty of bioavailable iron, B vitamins, and healthy fats. For simplicity and nutrition, eggs and beef together form one of the most efficient whole-food protein meals available.
