Recipe developer and food writer Laurel Randolph has suggested that adding yoghurt to scrambled eggs can transform the dish, making them creamy, tender and slightly tart. Writing for Simply Recipes, she explained that while chefs often swear by water, milk, heavy cream or crème fraîche, her tried-and-true favourite is yoghurt.
“It might sound a bit weird, but yoghurt adds creaminess, a little tartness, and helps tenderize the curds,” she wrote. “Plus, I always have it in my fridge, so I'm always just a few minutes away from a perfect breakfast.”
Why yoghurt works
Yoghurt functions similarly to double cream, crème fraîche and sour cream, but is more likely to be available in the fridge. The dairy fat content adds creaminess and extra flavour, with Randolph describing dairy as a “failsafe” option for scrambled eggs.
Because eggs cook quickly, incorporating cool yoghurt can help slow the cooking process and prevent overcooking. Adding the yoghurt halfway through helps guarantee the eggs remain creamy and are not overdone.
Dairy-based yoghurts work most effectively, particularly those with a good fat content. A single spoonful is sufficient for a scramble using two to three eggs.
How to make scrambled eggs with yoghurt
To make the dish, warm a pan over medium-low heat and add a dash of oil or a knob of butter. Whisk the eggs in a bowl, season with salt and pepper, then add them to the pan, stirring regularly with a rubber spatula to prevent sticking.
Once around two-thirds of the eggy liquid has solidified, add one spoon of plain yoghurt. Continue scraping the pan with the spatula and folding the yoghurt through the eggs. When all the liquid has solidified, remove the pan from the heat; some eggs may still appear slightly glossy, which is not a concern. Serve with toast or other breakfast accompaniments.
