I’m always searching for ingredients that can make my scrambled eggs tastier and fluffier. For a while, I’ve settled on adding a splash of milk to the eggs for extra creaminess. Little did I know that another dairy product delivers even better results: Greek yogurt.
Greek yogurt beats milk for a fluffier scramble.
You might think that using Greek yogurt instead of milk for your morning scramble isn’t a big deal because, well, dairy is dairy.
But it does, because whole milk is mostly water. It contains about 87 percent water and 13 percent fat, protein, and carbohydrates. That high water and low fat content means that whole milk actually waters down the eggs, especially as they cook.
In contrast, Greek yogurt such as Cabot Whole Milk Plain Greek Yogurt (Buy from Walmart, $4.12) contains 10 percent milk fat — meaning you won’t have watery scrambled eggs.
Yogurt is also much thicker and creamier than milk — hence why food writer Sarah E. Daniels uses it to make a lighter, more flavorful scramble.
“Yogurt not only contributes that same creamy element to your favorite [scrambled] egg dishes, but it also adds reasonable heft and a delightfully unexpected tang where something like milk would otherwise fall short,” she writes in Food52.
How To Make Greek Yogurt Scramble Eggs
I tested this food tip using Petitchef’s recipe for scrambled eggs with Greek yogurt, which only requires four ingredients.
Also, I used pasture raised eggs from Consider Pastures because they don’t contain any added antibiotics or hormones. The rich amber-colored yolks make your everyday scrambled eggs visually pop on the plate. (Remember, you eat with your eyes first!)
Ingredients (Makes 2 Servings):
- 4 large eggs
- 2 tablespoons Greek yogurt
- 2 tablespoons butter or olive oil
- A generous pinch of salt and pepper
- Whisk together the eggs, Greek yogurt, salt, and pepper in a bowl until fully combined.
- Heat a nonstick skillet over medium for about 2 minutes before adding the butter or oil.
- Pour in your egg mixture into the pan. Fold the eggs using a spatula and cook over the heat for about 3 to 4 minutes or until the eggs are no longer liquid-y.
- Serve immediately on a plate with freshly cracked black pepper.
Taking the first bite, I instantly fell in love with the slight tanginess of the scramble due to the yogurt. This touch of flavor perfectly complemented the silky, airy texture of the eggs. It reminded me of my regular scrambled eggs, but better.
Who would’ve thought that Greek yogurt was the missing piece to the tastiest and fluffiest batch of scrambled eggs? I’m glad I came across this cooking tip. Now, I’ll enjoy a breakfast of champions every single morning!
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