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Egg-Lemon Sauce Calories
Traditional sauce for soups and stews, rich in protein and vitamin C.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
2 tablespoon (medium) of Egg-Lemon Sauce (30 g) has 24 calories. That works out to 80 calories per 100 g. It contains 1.1 g of carbs, 1.3 g of protein, 1.6 g of fat and 0 g of fiber. Its 2.4 µg of Biotin covers 8% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Egg-Lemon Sauce Nutrition Facts
Selected: 2 tablespoon (medium) · 30 g
24
KCAL / 30G
Carbs
1.1g
· 0% DV
Protein
1.3g
· 3% DV
Fat
1.6g
· 2% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 18% · Protein 22% · Fat 60%
Egg-Lemon Sauce nutrition facts table · 2 tablespoon (medium) (30 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 24 kcal | |
| Total fat | 1.6 g | 2% |
| Saturated fat | 0.51 g | 3% |
| Trans fat | 0 g | |
| Sodium | 20 mg | 1% |
| Total carbohydrate | 1.1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 1.3 g | 3% |
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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How Many Calories in 2 Tablespoons of Egg-Lemon Sauce?
| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 24 kcal |
| 1 tablespoon (small) | 15 g | 12 kcal |
| 1 piece (small) | 25 g | 20 kcal |
| 1 ounce (medium) | 28 g | 22 kcal |
| 1 serving (medium) | 40 g | 32 kcal |
| 3 tablespoon (large) | 45 g | 36 kcal |
| 100 g | 100 g | 80 kcal |
| 1 cup (large) | 120 g | 96 kcal |
Calculated from 80 calories per 100 g.
Frequently Asked Questions About Egg-Lemon Sauce
What is Egg-Lemon Sauce used for?
Egg-Lemon Sauce is used to give soups and stews a silky texture and a bright, tangy finish. It is whisked into hot broth near the end of cooking, rather than added at the beginning like a base sauce.
How do you make Egg-Lemon Sauce?
Egg-Lemon Sauce is made by whisking egg with lemon juice until smooth. Slowly whisk in a few spoonfuls of hot soup broth to warm the mixture, then stir it back into the pot. Keep the soup below a boil afterward.
How do you keep Egg-Lemon Sauce from curdling?
Egg-Lemon Sauce is less likely to curdle if you temper it before adding it to the pot. Whisk hot broth into the egg mixture gradually, pour it into the soup while stirring, and avoid bringing the finished soup to a boil.
Is Egg-Lemon Sauce the same as avgolemono?
Egg-Lemon Sauce is the same basic egg-and-lemon technique used in Greek avgolemono, though the names and recipes vary. In Turkish cooking, terbiyeli versions commonly finish soups or stews; avgolemono also refers to a Greek soup made with the mixture.
Can Egg-Lemon Sauce be added to stew as well as soup?
Yes, Egg-Lemon Sauce can finish stews as well as soups, especially broth-based dishes with chicken, meat, or vegetables. Stir in the tempered sauce at the end of cooking, since prolonged boiling can make the egg curdle.
Can you make Egg-Lemon Sauce with egg yolks only?
Yes, Egg-Lemon Sauce can be made with yolks only. Yolks give it a richer, thicker feel than a whole-egg version, but they still need to be whisked with lemon and gradually tempered with hot broth before being stirred into the dish.
Does Egg-Lemon Sauce need flour or cornstarch?
No, Egg-Lemon Sauce does not need flour or cornstarch; egg provides its characteristic body. Some recipes add a little starch for extra thickness, but whisk it thoroughly into the egg mixture first to avoid lumps.
Can Egg-Lemon Sauce be served with fish?
Yes, Egg-Lemon Sauce can accompany mild fish, particularly when served as part of a broth-based soup or stew. Its lemon flavor suits fish, but add the sauce gently at the end so the egg stays smooth rather than forming curds.
How long does Egg-Lemon Sauce keep in the refrigerator?
Egg-Lemon Sauce is best used soon after preparation because it contains egg and can lose its smooth texture in storage. Refrigerate leftover sauce promptly in a covered container and use it within a day; discard it if it sat out for hours.
Can Egg-Lemon Sauce be frozen?
No, Egg-Lemon Sauce generally does not freeze well. Thawing can separate the egg and leave the sauce grainy or watery, so make only what you need and prepare a fresh batch when serving soup or stew.
Egg-Lemon Sauce Vitamins & Minerals
Vitamins
Biotin
2.4µg · 8% DV
Vitamin C
4.8mg · 5% DV
B12
0.12µg · 5% DV
B5
0.21mg · 4% DV
Minerals
Selenium
3.3µg · 6% DV
Phosphorus
20mg · 3% DV
Iodine
3.6µg · 2% DV
Zinc
0.15mg · 1% DV
Sodium
20mg · 1% DV
Potassium ⭐
20mg · 1% DV
Egg-Lemon Sauce Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Egg-Lemon Sauce
To burn the 24 calories in 2 tablespoon (medium) (30 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.
What is Egg-Lemon Sauce?
Egg-Lemon Sauce is a traditional Turkish finishing mixture for soups and stews, made by whisking egg with lemon juice and gradually blending in hot cooking liquid. This tempering step gives the dish a gently thickened texture and a fresh, tangy finish without making it feel creamy or heavy.
Silky and lightly tart, it is stirred into the pot near the end of cooking and is especially at home in chicken, vegetable and rice soups. Add the hot broth slowly while whisking, then return the mixture to the pot to help prevent curdling. A typical 30 g serving brings some protein, while lemon brightens the whole bowl; use it when you want a little body and lift rather than a rich finish.
How Nutritious Is Egg-Lemon Sauce?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
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.
Is Egg-Lemon Sauce Processed?
NOVA 3
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.
Does Egg-Lemon Sauce Contain Allergens?
Contains these allergens:
Which Diets Is Egg-Lemon Sauce Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Egg-Lemon Sauce Fat Profile
SATURATED
0.51g
MONOUNSATURATED
0.63g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.