Eggs are something I’ve really grown to love in recent years, and given they’re a fantastic source of protein, adding them to my diet has helped me avoid snacking as it keeps me fuller for longer. Poaching used to be my go-to way of cooking eggs, but over the last few months, I’ve been obsessed with scrambling them. In that time frame, I’ve tried so many different ways of cooking scrambled eggs, and I always come back to one key ingredient – no, it’s not butter or oil.
Luxuriously creamy, soft scrambled eggs come together in minutes, and are made all the better with Greek yoghurt. The yoghurt creates an irresistible richness, velvety texture, and the slightest tang. Plus, it’s a healthy and more flavorful alternative to the cream, butter or milk that’s typically used in scrambled egg recipes.
Served on toasted sourdough bread, I top off the scrambled eggs with sea salt and black pepper, and occasionally a sprinkling of fresh or chives.
If I want extra protein added to my scrambled eggs on toast, I serve it with some crispy bacon. However, daily, scrambled eggs on toast are satisfying.
Ingredients
Two eggsOne tablespoon of Greek yoghurtSea salt and black pepperDried chives (optional)
Method
The first step is to prepare the eggs. I added the eggs to a small mixing bowl and seasoned them with a pinch of sea salt before whisking with a fork.
Adding salt to your egg scramble before cooking acts as a buffer that prevents the yolks’ proteins from getting too tight and losing their moisture.
While many recommend using oil or butter to coat the pan, I find that if you cook the eggs on a lower heat, constantly pushing the eggs around the pan and occasionally taking them off the heat, there’s no need for the added fats.
I heated the pan a little before adding in the eggs, and immediately started to push the eggs around the pan with a rubber spatula. When the eggs start to clump a little, take them off the heat and continue stirring before bringing them back on the hob.
Once the eggs start to mostly set, I take the pan off the heat and add in the Greek yoghurt. I make sure to stir until the yoghurt is fully incorporated before putting the pan back on the heat for about 20 seconds.
I then served this on toasted sourdough bread, added some more salt, pepper and chives. I pair this with some crispy bacon that was cooked to perfection in the air fryer.
