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High-protein, low-carb egg dish with strained curd cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Eggs with strained curd cheese (140 g) has 216 calories. That works out to 154 calories per 100 g. It contains 2.9 g of carbs, 19.9 g of protein, 13.7 g of fat and 0 g of fiber. Its 16.8 µg of Biotin covers 56% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 140 g
216
KCAL / 140G
Carbs
2.9g
· 1% DV
Protein
19.9g
· 40% DV
Fat
13.7g
· 18% 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 5% · Protein 37% · Fat 58%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 216 kcal | |
| Total fat | 13.7 g | 18% |
| Saturated fat | 4.69 g | 23% |
| Trans fat | 0.06 g | |
| Sodium | 357 mg | 16% |
| Total carbohydrate | 2.9 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 19.9 g | 40% |
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) | 140 g | 216 kcal |
| 1 piece (small) | 50 g | 77 kcal |
| 100 g | 100 g | 154 kcal |
| 1 serving (small) | 100 g | 154 kcal |
| 2 piece (medium) | 120 g | 185 kcal |
| 3 piece (large) | 180 g | 277 kcal |
| 1 serving (large) | 200 g | 308 kcal |
| 1 serving (extra large) | 260 g | 400 kcal |
Calculated from 154 calories per 100 g.
Cook the strained curd cheese briefly in a lightly oiled pan, then add the eggs and cook until they reach your preferred doneness. Stir gently for a soft scramble, or leave the yolks intact. Taste before salting, since the cheese may already be salty.
Strained curd cheese is a fresh curd cheese that has had some of its whey drained, giving it a thicker texture than a very soft, wet curd. The exact texture and saltiness can vary, so adjust the cooking and seasoning to the cheese you have.
Yes, cottage cheese can work as a substitute, although it is often wetter and lumpier than strained curd cheese. Drain it first if needed, and cook off excess moisture before adding the eggs so the finished dish does not turn watery.
No. Eggs with strained curd cheese centers on eggs and curd cheese, while menemen is a Turkish egg dish cooked with tomatoes and usually peppers. You can add vegetables to this dish, but tomatoes make it closer to a variation than the basic preparation.
Parsley, dill, black pepper, and chili flakes pair well with eggs with strained curd cheese. Add fresh herbs at the end to keep their flavor bright, and taste the cheese before adding salt because some curd cheeses are already seasoned.
Serve eggs with strained curd cheese hot with sliced tomatoes, cucumber, olives, or leafy greens. Toast or flatbread is a common accompaniment, while a side of fresh vegetables makes the plate feel lighter and adds crunch.
Yes, peppers, spinach, or onions can be added to eggs with strained curd cheese. Cook firmer vegetables until tender before adding the cheese and eggs; if the vegetables release water, let it evaporate first to avoid a watery result.
Use curd cheese that is well drained and avoid adding vegetables while they are still releasing liquid. Cook the cheese briefly before adding the eggs, and stop cooking once the eggs are set; prolonged cooking can also make the texture less pleasant.
Yes, you can reheat leftovers of eggs with strained curd cheese, though the eggs may become firmer. Refrigerate leftovers in a covered container and reheat them until hot; for the best texture, cook only as much as you plan to serve.
Yes, eggs with strained curd cheese can make a filling breakfast because both ingredients provide protein. Pair the dish with vegetables or fruit for a more varied meal, and choose bread or another side according to your appetite.
Vitamins
Biotin
16.8µg · 56% DV
B12
1.33µg · 55% DV
B2
0.59mg · 45% DV
B5
1.23mg · 25% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
287mg · 41% DV
Iodine
34µg · 23% DV
Calcium
165mg · 17% DV
Sodium
357mg · 16% DV
Potassium ⭐
217mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 216 calories in 1 serving (medium) (140 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 strained curd cheese is a simple Turkish home-style dish, made by cooking eggs in a pan with çökelek, a fresh curd cheese drained until fairly firm. The cheese varies by region and maker, and straining gives it a denser, slightly crumbly texture.
The eggs stay soft while the curd adds a gentle tang and milky richness. In Turkey, it is often served warm at breakfast with bread, fresh tomatoes or greens, and tea. Elsewhere, it works just as well for a quick brunch or light supper. It is protein-rich and low in carbohydrates; use a little oil and serve it with vegetables for a lighter meal.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.69g
MONOUNSATURATED
5.67g
POLYUNSATURATED
1.79g
Omega 6:3 ratio 14.6:1
Above the ideal 4:1 (14.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.