Recipe

Yogurt Eggs

Chef
Michael Hoffman's Notes: I usually beat my eggs with milk or cream when I want to scramble them. Last week, driven to the brink of insanity by hunger and a 95 degree kitchen, I came up with the crazy idea of using...
I usually beat my eggs with milk or cream when I want to scramble them. Last week, driven to the brink of insanity by hunger and a 95 degree kitchen, I came up with the crazy idea of using yogurt instead. At first, the experiment seemed like a total disaster. Pea-sided globules of yogurt refused to be incorporated into the eggs. However, things smoothed out with a little extra beating, and the resulting scramble had a phenomenally tender bite and a creamy texture.

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2 tablespoons Greek yogurt (full-fat or 2%) Ask a question about this ingredient

1 tablespoon bacon drippings (or other fat) Ask a question about this ingredient

Crack the eggs into a bowl, add the yogurt, and season with salt and pepper. Beat the eggs until the yogurt has been fully incorporated. This will take a bit longer than beating eggs normally does.
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Put the bacon drippings in a small non-stick egg pan and place over medium heat. When the fat has just begun to shimmer, add the egg mixture to the pan. After the egg cooks for about 10 seconds, stir with a rubber spatula, being sure to scrape the bottom layer free from the pan. After 10 seconds of stirring, turn off the heat, and continue to stir, cooking with the residual heat of the pan, until the eggs have fully set. Serve immediately with toast.
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