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Egg-lemon sauce Calories
Traditional egg and lemon mixture, used as a sauce or soup thickener
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
2 tablespoon (medium) of Egg-lemon sauce (30 g) has 27 calories. That works out to 90 calories per 100 g. It contains 1 g of carbs, 1.7 g of protein, 1.8 g of fat and 0 g of fiber. Its 5.4 µg of Biotin covers 18% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Egg-lemon sauce Nutrition Facts
Selected: 2 tablespoon (medium) · 30 g
27
KCAL / 30G
Carbs
1g
· 0% DV
Protein
1.7g
· 3% DV
Fat
1.8g
· 2% 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 15% · Protein 25% · Fat 60%
Egg-lemon sauce nutrition facts table · 2 tablespoon (medium) (30 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 27 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.54 g | 3% |
| Trans fat | 0 g | |
| Sodium | 21 mg | 1% |
| Total carbohydrate | 1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 1.7 g | 3% |
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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How Many Calories in 2 Tablespoons of Egg-lemon sauce?
| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 27 kcal |
| 1 tablespoon (small) | 15 g | 14 kcal |
| 1 serving (medium) | 40 g | 36 kcal |
| 3 tablespoon (large) | 45 g | 41 kcal |
| 1 serving (large) | 60 g | 54 kcal |
| 100 g | 100 g | 90 kcal |
| 1 cup (large) | 240 g | 216 kcal |
Calculated from 90 calories per 100 g.
Frequently Asked Questions About Egg-lemon sauce
What is egg-lemon sauce?
Egg-lemon sauce is a mixture of beaten egg and lemon juice used to give soups a tangy flavor and a smoother, thicker finish. In Turkish cooking, it is stirred into hot soup rather than served as a separate table sauce.
How do you make egg-lemon sauce for soup?
Whisk the egg with lemon juice until smooth. Slowly whisk in a little hot soup to warm the mixture, then stir it gradually into the pot. This tempering step helps the egg blend in instead of forming cooked bits.
How do you stop egg-lemon sauce from curdling?
Warm egg-lemon sauce gradually before adding it to the soup. Whisk hot broth into the egg mixture a little at a time, then add it to the pot while stirring; avoid letting the finished soup boil vigorously.
Which soups use egg-lemon sauce?
Egg-lemon sauce works especially well in chicken, rice, and orzo soups, as well as broths that benefit from a bright, tangy finish. Its lemon-and-egg flavor is less suited to soups with strongly sweet or heavily spiced profiles.
Is egg-lemon sauce the same as Greek avgolemono?
They are closely related, but egg-lemon sauce is a broad description of an egg-and-lemon mixture, while avgolemono is a Greek preparation and soup tradition. Recipes vary, and some versions also use broth or starch for extra body.
Can you make egg-lemon sauce with egg yolks only?
Yes, egg-lemon sauce can be made with yolks only. Yolks give soup a richer, silkier texture, while using the whole egg produces a lighter finish; whichever you choose, temper it with hot broth before adding.
When should you add egg-lemon sauce to soup?
Add egg-lemon sauce near the end of cooking, once the soup is ready. Stir it in gradually over low heat, then serve; prolonged boiling after adding the egg can make the texture grainy.
Can egg-lemon sauce thicken soup without flour?
Yes, egg-lemon sauce can thicken soup without flour. The warmed egg helps give the broth body, while lemon adds acidity; whisking and tempering are key to getting a smooth result.
Can you use egg-lemon sauce in dishes other than soup?
Yes, egg-lemon sauce can finish some vegetable or meat dishes that are served with a warm, tangy sauce. Add it gently off the heat or over very low heat so the egg stays smooth rather than scrambling.
Can you freeze egg-lemon sauce?
Freezing egg-lemon sauce is not recommended. The egg and lemon mixture may separate after thawing, leaving a grainy texture when stirred into soup, so it is better to prepare only what you plan to use.
Egg-lemon sauce Vitamins & Minerals
Vitamins
Biotin
5.4µg · 18% DV
B12
0.18µg · 8% DV
B5
0.27mg · 5% DV
B2
0.07mg · 5% DV
Minerals
Selenium
3µg · 5% DV
Phosphorus
27mg · 4% DV
Iodine
5.4µg · 4% DV
Iron
0.33mg · 2% DV
Sodium
21mg · 1% DV
Potassium ⭐
27mg · 1% DV
Egg-lemon sauce Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Egg-lemon sauce
To burn the 27 calories in 2 tablespoon (medium) (30 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.
What is Egg-lemon sauce?
Egg-lemon sauce is a simple mixture of beaten egg, often the yolk, and lemon juice, used in Turkish cooking to enrich and thicken soups. To keep it smooth, cooks gradually whisk in a little hot broth before stirring the mixture back into the pot; this gentle tempering helps prevent the egg from curdling.
It brings a creamy texture and bright, tangy flavour to chicken, rice or orzo soups, and works well wherever a little richness and lemon are welcome. The egg contributes some protein and fat, though servings are usually small. Add it near the end of cooking and warm the soup gently rather than letting it boil.
How Nutritious Is Egg-lemon sauce?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
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.
Is Egg-lemon sauce Processed?
NOVA 3
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.
Does Egg-lemon sauce Contain Allergens?
Contains these allergens:
Which Diets Is Egg-lemon sauce Good For?
Vegan
— Not suitable
Vegetarian
— Not 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
Egg-lemon sauce Fat Profile
SATURATED
0.54g
MONOUNSATURATED
0.66g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.