Scrambled eggs came out creamier and tastier after I added 1 common ingredient to recipe (Image: Angela Patrone)
are a go-to for when it comes to breakfasts and lunches, with scrambled eggs being my new favourite way of them.
If your scrambled eggs turn out rubbery, chewy, dry, or crumbly, you’re doing it wrong.
Ideally, they should be fluffy, moist, tender, custardy, bright yellow and taste purely of rich egg.
To boost the texture and flavour of my scrambled eggs, I tried adding one ingredient I always have in the fridge to the classic – Greek yoghurt. I used zero percent fat Greek yoghurt, but any type will work well.
The addition of Greek yogurt not only boosts the texture and flavour, but it amps up the amount of protein keeping you fuller for longer.
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The addition of Greek yogurt boosts the texture, flavour and protein (Image: Angela Patrone)
While some decide to add cream instead of Greek yoghurt, the cream can make the scrambled eggs feel quite heavy.
For this , all you need is four ingredients – two of which are olive oil and salt.
Ingredients (serves one)
Two eggs
Salt, to taste
Extra virgin olive oil
One tablespoon Greek yoghurt
Method
I started by prepping the eggs. To do so, I added them to a bowl seasoned with salt, added one teaspoon of oil and whisked it all until well combined.
I added salt at the start as this helps to lock in more of the moisture when cooking them.
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Whisk the eggs with salt and oil to lock in moisture and flavour (Image: Angela Patrone)
I warmed the pan up with oil before adding the eggs (Image: Angela Patrone)
This time around, I used extra virgin olive oil instead of butter, as it adds an element of richness and makes the eggs even more moist and fluffy.
In a non-stick frying pan, I added one and a half tablespoons of olive oil and set it over medium heat.
You want to warm the olive oil only for 30 seconds or so, then add the whisked eggs.
Make sure not to leave the pan heating up for too long as the eggs will dry up fast when added in.
The eggs will still be a little wet before you add in the Greek yoghurt (Image: Angela Patrone)
I plated up the scrambled eggs on a slice of sourdough bread (Image: Angela Patrone)
I cooked the eggs over medium heat, stirring regularly with a rubber spatula, until the eggs are beginning to set – it’ll still be a little wet at this point.
Then I took the pan off the heat and stirred in the Greek yoghurt before putting the pan on low heat for around 20 seconds, making sure to carry on stirring.
Once the time is up, the eggs will be ready to serve. I placed mine on a slice of sourdough bread and served it with a sprinkling of dried chives.