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Egg mixed with curd cheese, high in protein, source of calcium and vitamin B12.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Egg with curd cheese (120 g) has 168 calories. That works out to 140 calories per 100 g. It contains 2.6 g of carbs, 16.2 g of protein, 10.2 g of fat and 0 g of fiber. Its 21.6 µg of Biotin covers 72% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 100 g
140
KCAL / 100G
Carbs
2.2g
· 1% DV
Protein
13.5g
· 27% DV
Fat
8.5g
· 11% 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 6% · Protein 39% · Fat 55%
Vitamins
Biotin
18µg · 60% DV
B12
1.1µg · 46% DV
B2
0.38mg · 29% DV
B5
1.2mg · 24% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% DV
Calcium
120mg · 12% DV
Iodine
18µg · 12% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 100 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.
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
3.1g
MONOUNSATURATED
2.9g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 7.3:1
Above the ideal 4:1 (7.3:1).
Cook the eggs gently over low to medium heat and fold in the curd cheese near the end. High heat can make the eggs rubbery and the cheese dry or grainy.
Cool the cooked dish promptly, refrigerate it in a sealed container, and ideally eat it within 1–2 days. Do not leave it at room temperature for long because it contains both egg and dairy.
It can be frozen, but thawing may make the curd cheese release water and leave the eggs with a tougher texture. It is usually best enjoyed freshly cooked.
Whole-grain toast, tomatoes, peppers, leafy greens, and a drizzle of olive oil are natural pairings. For a more substantial meal, serve it with potatoes, legumes, or a grain-based salad.
They can work well after exercise as a convenient protein-containing meal, especially when paired with a carbohydrate food such as fruit, toast, or potatoes. A large or oily serving right before training may feel heavy for some people.
Eating it at night is not inherently harmful; overall meal timing and personal comfort matter more. If you have reflux, avoid a large, spicy, or rich portion close to bedtime.
Usually not—curd cheese has a mild flavor that blends easily with eggs. Fresh herbs, black pepper, chili flakes, or sautéed vegetables can add more character without masking the dish.
The ingredients can be similar, but eggs with curd cheese are often softly scrambled or folded with visible cheese curds. An omelet is typically cooked as a more cohesive egg layer, often with fillings added inside.
Thorough cooking is the safer choice, particularly for pregnant people, young children, older adults, and anyone with a weakened immune system. Avoid using raw egg unless pasteurized egg products are specifically intended for that use.
Anyone with an egg or milk allergy should avoid the dish. People with lactose intolerance may have symptoms depending on the cheese, and those limiting sodium should check whether the curd cheese is salted.
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Nutrition data compiled from USDA FoodData Central and scientific sources.