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High-protein, low-carb egg and lor cheese combination
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Fried egg with lor cheese (95 g) has 186 calories. That works out to 196 calories per 100 g. It contains 1.7 g of carbs, 12.7 g of protein, 14.1 g of fat and 0 g of fiber. Its 17.1 µg of Biotin covers 57% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 95 g
186
KCAL / 95G
Carbs
1.7g
· 1% DV
Protein
12.7g
· 25% DV
Fat
14.1g
· 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 4% · Protein 28% · Fat 68%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 186 kcal | |
| Total fat | 14.1 g | 18% |
| Saturated fat | 4.37 g | 22% |
| Trans fat | 0.05 g | |
| Sodium | 200 mg | 9% |
| Total carbohydrate | 1.7 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 12.7 g | 25% |
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 piece (medium) | 95 g | 186 kcal |
| 1 tablespoon (grated) | 18 g | 35 kcal |
| 1 piece (small) | 70 g | 137 kcal |
| 1 serving (half) | 85 g | 167 kcal |
| 100 g | 100 g | 196 kcal |
| 1 piece (large) | 125 g | 245 kcal |
| 1 cup (shredded) | 140 g | 274 kcal |
| 1 serving (large) | 150 g | 294 kcal |
| 2 piece (double) | 190 g | 372 kcal |
Calculated from 196 calories per 100 g.
Fried egg with lor cheese is a simple dish pairing a pan-fried egg with lor, a fresh Turkish whey cheese. The yolk is often left intact, while the cheese is warmed in the pan or served alongside the egg.
To make fried egg with lor cheese, warm a little oil in a pan, add the lor, and crack an egg over or beside it. Cook without stirring until the white is set; covering the pan helps cook the top.
No. Lor is a Turkish fresh whey cheese, while cottage cheese is made differently and often has distinct curds and moisture. Cottage cheese can stand in for lor in fried egg with lor cheese, but drain it if it is wet.
Fried egg with lor cheese uses lor, a cheese strongly associated with Turkish cooking, and fits naturally into a Turkish-style breakfast. The name describes a combination rather than a single standardized recipe, so ingredients and cooking methods can vary.
Fried egg with lor cheese goes well with fresh tomatoes, cucumber, herbs, olives, or bread. For a more filling breakfast, serve it with vegetables rather than adding more salty cheese or processed meats.
Yes, ricotta can substitute for lor in fried egg with lor cheese, although its texture and mild sweetness differ. Choose a firm ricotta or drain excess liquid first so the egg does not turn watery.
For a runny yolk in fried egg with lor cheese, cook it over moderate heat and remove the pan as soon as the white is set. A lid can help cook the white without requiring you to flip the egg.
Yes, fried egg with lor cheese can be cooked sunny-side up without flipping. Covering the pan briefly traps steam and sets the top of the white, while leaving the yolk undisturbed.
Fried egg with lor cheese is best cooked just before serving because the egg can become firm and the lor may release moisture as it sits. You can portion the lor ahead, then cook the egg fresh when ready to eat.
Fried egg with lor cheese can work as a post-workout meal because it provides protein. Pair it with a carbohydrate source such as bread or fruit if you also need to replenish energy after a demanding session.
Vitamins
Biotin
17.1µg · 57% DV
B12
0.9µg · 38% DV
B2
0.32mg · 25% DV
Vitamin A
171µg · 19% DV
Minerals
Selenium
23µg · 42% DV
Phosphorus
181mg · 26% DV
Iodine
23µg · 15% DV
Zinc
1.23mg · 11% DV
Sodium
200mg · 9% DV
Potassium ⭐
143mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 186 calories in 1 piece (medium) (95 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.
Fried egg with lor cheese pairs a pan-fried egg with lor, a fresh, soft Turkish curd cheese traditionally made from whey. The cheese has a mild, slightly milky flavour, so it adds creaminess without overpowering the egg. It is a simple home-style dish rather than a fixed recipe, and the amount of lor can vary.
In Turkey, it is commonly served hot at breakfast, with bread, tomatoes or herbs; elsewhere, it also makes an easy brunch or light meal. The combination is high in protein and low in carbohydrates. For a lighter plate, use just a little oil and add greens or sliced vegetables on the side.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.37g
MONOUNSATURATED
5.79g
POLYUNSATURATED
1.62g
Omega 6:3 ratio 17.3:1
Above the ideal 4:1 (17.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.