These yogurt scrambled eggs have a delightfully creamy texture and are full of rich flavors.
This is achieved with only a few tablespoons of whole fat yogurt, some butter and a bunch of fresh dill.
Keep reading to find how to make them.
The Best Yogurt Scrambled Eggs
Yogurt scrambled eggs are one of the dishes that my family simply can’t get enough of. On the Balkans, we try to put yogurt in pretty much everything because it’s just so delicious!
The recipe itself isn’t anything fancy in terms of preparation. As long as you cook the eggs gently on low heat, you’ll always get a serving of perfectly fluffy eggs.
Same as with my Scrambled Eggs With Ricotta Cheese I like making my yogurt scrambled eggs for breakfast up to twice a week – on weekends and as an occasional snack for my husband on weekdays.
If I have to be honest, the repetition does get a tiny bit tedious but in my opinion it’s totally worthwhile given that I get to enjoy a bunch of happy smiles every day or so.
Ingredients
- Eggs – I like my scrambled eggs extra large so I use four large eggs. If this seems like a bit too much, you can adjust the number of eggs to your preference.
- Butter – A few tablespoons of unsalted butter will enrich the taste of the eggs and give them a smoother texture.
- Greek yogurt – Avoid using low fat or non-fat Greek yogurt as they won’t give the eggs the same fluffiness as whole fat yogurt. You can also swap the Greek yogurt for its Bulgarian alternative which has a slightly more pronounced flavor.
- Fresh dill – Fresh dill pairs exceptionally well with any dish that contains Greek yogurt and these eggs aren’t an exception.
- Black pepper – A pinch of black pepper will give these scrambled eggs a spicy kick.
How to make
Check out the recipe card at the end of this article for detailed, step-by-step instructions.
Start by whipping the eggs and yogurt in a glass mixing bowl.
Proceed by melting the butter in a skillet over low heat.
Add the egg mixture to the pan, then begin stirring the eggs using a rubber spatula.
Cook the eggs until they’re nearly set and season them with the fresh dill. Keep cooking until the eggs firm up a bit more and sprinkle in the black pepper.
Serve with a piece of toast.
Pro Tips
- Leave the eggs and yogurt to come to room temperature – If you combine the eggs and yogurt while they’re still cold they will cook unevenly. Leave them for about half an hour at room temperature.
- Drizzle some olive oil – Adding a smidgin of olive oil to the eggs pre-scramble will enrich their taste and make them more velvety.
- Cook the eggs slowly – Cooking the eggs over low heat will ensure they stay soft and creamy. Also, make sure the oil isn’t shimmering when you add the eggs or they’ll end up dry.
- Don’t add the salt at the beginning – Some people claim that adding salt to the eggs while they’re still raw will lock in their moisture, but that’s actually not true. It’s the complete opposite. Seasoning the eggs with salt while they’re still raw will make them watery and unappetizing.
Variations
- Cheesy – Adding some goat cheese, ricotta or Feta will add an additional layer of flavor to these eggs. You can mix in the cheese with the eggs while they’re still raw or add it right before the eggs are cooked.
- Summer scramble – If you aren’t fond of fresh dill, you can add some other seasonal herbs like mint, parsley or chives instead.
- Hunter’s delight – Sometimes your significant other or teenage son won’t get full from a single serving of scrambled eggs. Do your loved ones a favor and add some bacon, Italian sausage or ham. You can also check my Sunny Cloud Eggs which are made with Vienna Sausages by default.
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The Best Yogurt Scrambled Eggs
Ingredients
- 4 eggs large
- salt
- 2 tbsp butter
- 3 tablespoons Greek yogurt
- 1 tablespoon dill fresh
- pepper Freshly ground
Instructions
- Crack the eggs in a bowl, then add the yogurt and whip until both are evenly combined.
- Melt the butter over low heat and add the egg mixture.
- Leave the eggs in the pan for a few seconds without stirring.
- Get a rubber or a silicone spatula and start working your way from the edge of the pan towards its center. Flip the egg curds on their side and stir them gently.
- Keep cooking the eggs until they firm up, then turn off the heat and season them with the salt and fresh dill.
- Stir the eggs and sprinkle the black pepper.
- Serve with a piece of toast while the eggs are still hot.
Notes
- Make sure that the eggs and yogurt are both at room temperature before mixing them.
- Don't cook the eggs on high heat, this will make them chewy and rubbery.
- Avoid seasoning the eggs with salt before cooking. If you add the salt to the eggs while they're still raw, they will become watery.
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Nutrition
I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.
