Low heat · soft curds
Creamy scrambled eggs
Soft scrambled eggs made with Greek yogurt and cooked over low heat.
Dietary notes: Contains egg · Contains dairy as written; use plant-based Greek-style yogurt and olive oil for a dairy-free version
- Time
- 10 minutes
- Serves
- 2
Optional additions
Ingredients
scaled for 2- 4eggs
- 2 tbspGreek yogurt
- 1 tbspbutter
- ¼ tspsalt
- ⅛ tspblack pepper
Directions
- 1
Whisk the eggs, Greek yogurt, salt, and pepper until mostly smooth. A few small yogurt streaks are fine.
- 2
If using vegetables, cook mushrooms or other sturdy items first. Wilt tender greens only briefly. Move them to a plate.
- 3
Melt the butter in a nonstick skillet over low heat. Pour in the eggs and let them sit for 10 seconds.
- 4
Pull a spatula slowly across the pan, folding the eggs into soft curds. Pause between folds instead of stirring constantly.
- 5
Take the pan off the heat while the eggs still look slightly glossy; residual heat will finish them. Fold in cheese, vegetables, or herbs and serve immediately.
The pan should feel almost too cool. Low heat and an early exit keep the curds soft; the tiny maple drizzle is the optional diner-style wild card.
Technique adapted from Gordon Ramsay’s soft scrambled eggs.