There are dozens of hacks when it comes to scrambled eggs. Some chefs swear by adding a splash of water or milk to your eggs, while others insist upon heavy cream or crème fraîche—and that’s just the beginning. I’ve tried all of the scrambled egg additions, and I’ve figured out my tried and true favorite: yogurt.
It might sound a bit weird, but yogurt adds creaminess, a little tartness, and helps tenderize the curds. Plus, I always have it in my fridge, so I’m always just a few minutes away from a perfect breakfast.
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Why You Should Add Yogurt to Your Scrambled Eggs
If you’re anything like me, you always have some plain yogurt in the fridge, and I almost never have heavy cream, crème fraîche, or even sour cream on hand. All of these ingredients add a welcome creaminess to scrambled eggs thanks to dairy fat. They also add flavor, unlike water or milk, which add some lightness but nothing else. Yogurt’s subtle milky tang is the ideal complement to mild eggs.
Creamy dairy also works as a failsafe when cooking eggs. It’s best to add it at least halfway through cooking, once the eggs have begun to set up and there’s still a little liquid egg in the pan. Eggs cook fast, making it easy to overcook scrambled eggs. The cool yogurt helps to lower the heat a bit and slow down the cooking process. This buys you time during the final stages of cooking, ensuring your eggs are perfectly creamy every time.
A spoonful of plain yogurt is enough for a two to three-egg scramble. Whole milk is best, but any kind will do, including Greek yogurt. Just avoid flavored yogurt (I’m personally not a fan of vanilla eggs).
How To Add Yogurt to Scrambled Eggs
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To make creamy, dreamy scrambled eggs, heat a medium skillet on medium-low heat. Add a drizzle of oil or a knob of butter.
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Crack two to three eggs into a bowl, season with salt, and whisk until a homogenous mixture forms.
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Tilt to coat the pan in oil or butter, then pour in the eggs. Use a rubber spatula to move the eggs around every few moments, scraping the bottom of the pan and forming curds.
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Once about 2/3 of the liquid has turned solid in the pan, add a spoonful of plain yogurt. Continue to scrape the pan and move the eggs around, mixing the yogurt in.
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Remove the pan from the heat as soon as all of the liquid is solid, but some of the eggs still look a little shiny. Plate and serve.
Read the original article on Simply Recipes