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Protein and probiotic source, ideal for breakfast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
3.2g
· 12%
Protein
8.2g
· 30%
Fat
7.1g
· 58%
Fiber
0g
Vitamins
Biotin
12µg · 40% DV
B12
0.7µg · 29% DV
B2
0.32mg · 25% DV
B5
1.2mg · 24% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
130mg · 19% DV
Iodine
18µg · 12% DV
Calcium
110mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.3g
MONOUNSATURATED
2.2g
POLYUNSATURATED
1g
Omega 6:3 ratio 9.4:1
Above the ideal 4:1 (9.4:1).
Adding cold yogurt to a boiling pan can make it split. Let the yogurt come closer to room temperature, lower the heat, and temper it gradually with a little warm water if it will be heated.
Poached eggs are the classic choice, served over garlicky yogurt. Cook until the white is fully opaque; for higher-risk groups, make sure the yolk is cooked through as well.
Aleppo pepper or chili flakes, paprika, dried mint, black pepper, and cumin work especially well. A briefly warmed butter or olive-oil pepper sauce adds aroma and balances the yogurt's tang.
Yes, it works well as a quick lunch or light evening meal, not just breakfast. Add a salad, tomatoes and cucumbers, or whole-grain bread to make it a more rounded meal.
Its protein content makes it a practical option after training as part of a meal or snack. Before exercise, keep rich butter sauces modest if you are prone to stomach discomfort.
It is fine in the evening for most people, but garlic, hot pepper, and buttery sauces may aggravate reflux in sensitive individuals. Choose a plainer version and avoid eating it immediately before lying down if this happens to you.
Çılbır is the classic Turkish version: poached eggs over garlic yogurt, usually finished with chili butter. “Egg with yogurt” can also describe versions made with boiled eggs, scrambled eggs, or different sauces.
It can usually be eaten the following day if refrigerated within two hours of preparation. For the best texture, store the egg and yogurt separately when possible, since reheated eggs can become firm.
Freezing the prepared dish is not ideal because yogurt can separate and become grainy after thawing, while eggs may turn rubbery. It is better to prepare the egg fresh and serve it with chilled yogurt.
People with egg or dairy allergies should avoid it. Those with lactose intolerance may use lactose-free yogurt, while pregnant people, young children, and anyone with a weakened immune system should ensure the egg is thoroughly cooked.
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Nutrition data compiled from USDA FoodData Central and scientific sources.