Recipe developer and food writer Laurel Randolph has shared a surprising fridge ingredient that she says makes scrambled eggs creamy, tender and slightly tart every time: yoghurt.
Writing for Simply Recipes, Randolph explained that while some chefs add water or milk, and others prefer heavy cream or crème fraîche, her tried and true favourite is yoghurt. She said: "It might sound a bit weird, but yoghurt adds creaminess, a little tartness, and helps tenderize the curds. Plus, I always have it in my fridge, so I'm always just a few minutes away from a perfect breakfast."
How yoghurt helps scrambled eggs
Yoghurt works in a similar way to other creamy ingredients such as double cream, crème fraîche and sour cream, but it is more likely to be found in the fridge. Its dairy fat content adds creaminess and flavour to the eggs.
Randolph described dairy as a "failsafe" option when cooking scrambled eggs. Because eggs cook quickly, adding cool yoghurt can slow down the cooking process and prevent overcooking. Adding the yoghurt halfway through helps ensure the eggs remain creamy and not overdone.
Dairy-based yoghurts work best, especially those with a decent fat content. One spoonful of yoghurt is enough for a scramble using two to three eggs.
How to make scrambled eggs with yoghurt
The method is simple. Heat a pan over a medium-low heat and add a drop of oil or a knob of butter. Whisk the eggs in a bowl and season with salt and pepper, then pour them into the pan, moving them around with a rubber spatula so they do not stick to the bottom.
When around two-thirds of the eggy liquid has become solid, add one spoon of plain yoghurt and continue scraping the pan with the spatula to mix it in. Once all the liquid has turned into solids, remove the pan from the heat. Some eggs will still have a slight sheen, which is expected.
Serve the scrambled eggs alongside toast or other breakfast foods.
