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The Best Yogurt Scrambled Eggs
These creamy scrambled eggs are extremely easy to make and require no more than ten minutes from start to finish. Serve them for breakfast along with a piece of toast or make them as a snack for your loved ones.
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Servings: 2
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
Calories: 240kcal | Carbohydrates: 1g | Protein: 14g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 359mg | Sodium: 223mg | Potassium: 158mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 841IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 2mg
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.
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