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Eggs with çökelek cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
1.7g
· 4%
Protein
13.5g
· 32%
Fat
12.2g
· 64%
Fiber
0g
Vitamins
Biotin
22µg · 73% DV
B12
1.2µg · 50% DV
B2
0.38mg · 29% DV
B5
1.2mg · 24% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
210mg · 30% DV
Sodium
430mg · 19% DV
Calcium
180mg · 18% 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
4.2g
MONOUNSATURATED
4.8g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
Cook the eggs over low to medium heat and add the çökelek when the eggs are nearly set. Avoid prolonged cooking, as the cheese can release moisture and make the dish wet.
Black pepper, chili flakes, oregano, cumin, and sweet paprika all pair well with it. Fresh herbs such as parsley, dill, or spring onion can also brighten the cheese's tangy flavor.
Yes, it can work as a satisfying lunch, quick dinner, or post-workout meal. Add vegetables, a salad, or whole-grain bread to make it a more complete meal.
Its protein content makes it a practical option to support muscle recovery after exercise. After long or intense training, adding a carbohydrate food such as bread, potatoes, or fruit can help replenish energy.
Cool the dish promptly, refrigerate it in a sealed container, and ideally eat it within 1 to 2 days. Reheat until thoroughly hot, and do not leave it at room temperature for long.
They can be frozen, but the eggs may become rubbery and the cheese may turn grainy or release water after thawing. Freshly cooked is usually best for texture and flavor.
Yes, either can be used, although the final taste and texture will differ. Their moisture and salt levels vary, so adjust seasoning and cook briefly to avoid excess liquid.
Tomatoes add flavor, but they can make the dish watery if added without cooking down first. Let the tomatoes reduce for a few minutes before adding the eggs and cheese.
No, egg dishes are not automatically off-limits for everyone with high cholesterol. People with elevated LDL cholesterol, cardiovascular disease, or a prescribed eating plan should discuss portion frequency with a clinician or dietitian.
Undercooked eggs can increase the risk of foodborne illness for some people. Pregnant people, young children, older adults, and those with weakened immune systems should choose eggs cooked until both white and yolk are set.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.