Short answer
This guide uses about 6.4 g of protein for one large 50 g hen egg. Exact amounts vary with edible weight and national size grades.
Size changes the number
A small egg contains less edible mass than a large or extra-large egg, so per-egg protein changes. Size labels are not identical worldwide. For accuracy, use the carton’s nutrition panel or calculate from the edible weight rather than assuming every ‘large’ egg is equivalent.
White and yolk both contribute
The white supplies slightly more of a typical egg’s total protein, but the yolk contributes a substantial share. Discarding yolks is therefore not the same as keeping all the protein while removing only fat.
Quality and meal totals
Egg contains all nine essential amino acids in useful proportions and is considered high-quality protein. Even so, one egg is a modest protein serving. Athletes and older adults often benefit from considering the protein in the complete meal and across the day.