Turkish Eggs Calories: Yogurt, Poached Eggs and Oil

Cilbir (Egg with Yogurt)

120 g

Calculation basis: Diyetkolik poached egg yogurt garlic oliveoil redpepper recipe120g134.12kcal estimate. Discardedpoachingwater saltretention unknown; sodiumunverified,not fixedeggcount or butterversion.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

134kcal

Carbohydrate2.1 g 6%

Protein6.3 g 18%

Fat11.3 g 75%

Cilbir (Egg with Yogurt) Nutrition Values

Nutrients	100 g	1 120 g weighed amount
Calories(kcal)	112	134
Carbohydrate (g)	1.75	2.1
Protein (g)	5.21	6.25
Fat (g)	9.43	11.32
Fiber (g)	0.13	0.16
Cholesterol (mg)	136.73	164.07
Potassium (mg)	92.29	110.74
Calcium (mg)	56.14	67.37
Iron (mg)	0.8	0.96
Vitamin C (mg)	2.73	3.28

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Cilbir calories include the yogurt and sauce

The cilbir recipe with yogurt, garlic and an olive-oil pepper sauce provides approximately 134 kcal per 120 g. A 60 g half amount provides 67 kcal and a 200 g plate 224 kcal. The figures describe the eggs together with the yogurt and sauce, not the eggs alone.

Poached eggs versus Turkish eggs with yogurt

For cilbir, eggs are poached without their shells, drained, placed on garlic yogurt and served with a pepper-and-oil sauce. A plain poached egg panel does not include that yogurt or sauce. Eggs cooked in tomato and pepper mixtures are also different dishes.

Extra oil, yogurt and bread

The 120 g example contains 6.25 g protein and 11.32 g fat. Olive oil is already included in the recipe. Egg meal ideas show ways to include vegetables and grains alongside the protein source. An extra drizzle or bread eaten alongside it adds a separate component; do not count the eggs and yogurt again when using the prepared cilbir portion.

Even with the same number of eggs, changing the yogurt amount, using strained yogurt or adding more oily sauce changes the plate. The reference portion cannot be labelled as exactly one egg. When calculating components separately, use the drained edible weight of the poached eggs; discarded cooking water is not part of the food eaten.

Source note: Figures use Diyetkolik’s 120 g/134.12 kcal estimate and its olive-oil cilbir recipe. Some salt remains in the discarded poaching water. Retention in the plated food was not verified, so sodium is unknown. Total sugars, saturated fat in a reliable unit and vitamin A in RAE are also unknown. Butter-based recipes have a different composition.