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Protein-rich egg and wild herb sauté
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Eggs with ciris herb sauté (180 g) has 230 calories. That works out to 128 calories per 100 g. It contains 6.1 g of carbs, 14.6 g of protein, 16 g of fat and 2.9 g of fiber. Its 212.4 µg of Vitamin K covers 177% of the Daily Value. Its glycemic index is 8 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
230
KCAL / 180G
Carbs
6.1g
· 2% DV
Protein
14.6g
· 29% DV
Fat
16g
· 21% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 11% · Protein 26% · Fat 63%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 230 kcal | |
| Total fat | 16 g | 21% |
| Saturated fat | 3.96 g | 20% |
| Trans fat | 0.05 g | |
| Sodium | 212 mg | 9% |
| Total carbohydrate | 6.1 g | 2% |
| Fiber | 2.9 g | 10% |
| Protein | 14.6 g | 29% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 230 kcal |
| 1 tablespoon (grated) | 18 g | 23 kcal |
| 1 piece (half) | 90 g | 115 kcal |
| 100 g | 100 g | 128 kcal |
| 1 serving (small) | 120 g | 154 kcal |
| 1 cup (chopped) | 140 g | 179 kcal |
| 1 serving (large) | 260 g | 333 kcal |
| 2 cup (chopped) | 280 g | 358 kcal |
Calculated from 128 calories per 100 g.
Eggs with ciris herb sauté is a Turkish dish of ciris, a spring wild green, cooked in a pan with eggs. Onion is often added, and some cooks briefly boil the herb before sautéing to soften it.
Ciris herb has a mild, green, slightly earthy flavor in eggs with ciris herb sauté. Its taste is less familiar than spinach, and older stems can be fibrous, so trim tough ends and cook the greens until tender.
To make eggs with ciris herb sauté, wash and chop the ciris, then cook it in a pan, with onion if you like, until softened. Add beaten or whole eggs and cook until set. Cook thick stems longer than the leaves.
No, ciris in eggs with ciris herb sauté is not spinach. Ciris is a wild spring green used in Turkish cooking, while spinach is a different plant; spinach can stand in for it in a recipe, but the flavor and texture will change.
Ciris is usually cooked in eggs with ciris herb sauté rather than eaten raw. Cooking softens its leaves and stems, and washing it carefully is important because soil can cling between the leaves. Use only plants you can identify with confidence.
Ciris for eggs with ciris herb sauté is generally gathered in spring, when the young shoots are tender. The exact season varies by region and weather. Market availability is a practical way to find fresh ciris without foraging.
To keep eggs with ciris herb sauté from turning tough, remove hard stem bases, chop thicker stems finely, and cook the greens until tender before adding eggs. Older ciris may need a brief boil before it goes into the pan.
Eggs with ciris herb sauté is commonly served hot with bread, making it suitable for breakfast or a simple meal. Plain yogurt or a fresh salad also works alongside it; avoid covering up the herb’s flavor with strongly seasoned sides.
You can freeze eggs with ciris herb sauté, but the eggs may become watery or rubbery after thawing. For a better texture, freeze the cooked ciris without eggs, thaw it, reheat it in a pan, and add fresh eggs then.
Spinach or Swiss chard can replace ciris in eggs with ciris herb sauté when the wild herb is unavailable. Cook the substitute until wilted before adding eggs; the result will still be a greens-and-egg dish, but it will not have ciris’s distinct flavor.
Vitamins
Vitamin K
212.4µg · 177% DV
Biotin
19.8µg · 66% DV
B12
1.12µg · 47% DV
B2
0.52mg · 40% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
263mg · 38% DV
Manganese
0.7mg · 30% DV
Iodine
34µg · 23% DV
Potassium ⭐
446mg · 13% DV
Sodium
212mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 230 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Eggs with ciris herb sauté is a Turkish regional dish made by cooking chopped ciris, a wild spring green, often with onion, then adding eggs. The herb is especially familiar in eastern Anatolia and is gathered or bought fresh when it is in season.
The greens soften into a tender sauté with a distinctive, mild vegetal flavour, balanced by the richness of the eggs. In Turkey it may be served with bread at breakfast or as a simple light meal; elsewhere, it works well as a brunch dish or quick supper. Eggs make it a useful source of protein, while the herb contributes some fibre. Use a modest amount of oil if you want a lighter panful.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.96g
MONOUNSATURATED
6.3g
POLYUNSATURATED
2.52g
Omega 6:3 ratio 13.3:1
Above the ideal 4:1 (13.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.