Scrambled Eggs with yogurt
By Josefina Pagani – August 26, 2023
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These creamy scrambled eggs with yogurt are a super tasty, high-protein keto meal. They’re one of my go-to dishes when I’m hungry but don’t want to cook. I like them for breakfast, but I especially like them when I get home late from work and am too exhausted to cook anything.
Although I’ve always cooked my scrambled eggs with heavy cream, I’ve discovered that yogurt adds a nice tang to them, which I love. So I’ve stuck to yogurt ever since.
What do you need to make these creamy scrambled eggs with yogurt?
Equipment and tools:
- Bowl: I use a medium size bowl, or large one if I double up the recipe.
- Whisk: I use a regular stainless steel whisk. But you can also use a simple fork, works just fine for this recipe.
- Silicone spatula: Even though I use a non-toxic, non-stick skillet, I still always use a silicone spatula when stirring the eggs so I don’t scratch the skillet. And also prevent unknown substances from leaching into my eggs.
- Non-stick skillet: I strongly recommend using non-stick for this recipe.
Ingredients you will need:
- Eggs: I like to use fresh organic eggs.
- Butter: I prefer grass-fed.
- Yogurt: I like thick, full-fat Greek yogurt in this recipe; it gives the end result a cremier, richer texture.
- Chili Flakes: This is optional, but I like to add some for a little kick.
How to make creamy scrambled eggs with Yogurt
- Crack the eggs into a bowl.
- Add a pinch of salt and chili flakes to the eggs.
- Whisk the eggs until the whites and yolks are well combined.
- Heat a non-stick skillet over low to medium-low heat.
- Melt a knob of butter or drizzle with olive oil. I personally prefer butter.
- Pour the egg mixture over the not-too-hot skillet. Be careful, you don’t want your skillet to be too hot, the eggs need to be cooked slowly. Be patient, my friend!
- Stir gently, and when the edges start to set use the silicone spatula to slowly push the cooked edges toward the center, so the uncooked eggs flow to the edges.
- Add the Greek Yogurt and keep stirring to combine.
- Keep on doing this, folding the eggs in on themselves, until the eggs are just set. Ideally, they should still be a little bit runny because they will keep on cooking while the skillet is still hot.
- Serve inmediatly! I like to sprinkle my eggs with some more chili flakes for a final touch.
Scrambled eggs with heavy cream vs. scrambled eggs with yogurt
Protein amount in scrambled eggs with heavy cream vs scrambled eggs with yogurt
In this recipe, 2 tablespoons of Greek yogurt add 1,6 grams of protein, compared to 0,66 grams in the traditional version made with heavy cream. Although it may not seem like much, I think it is an additional benefit apart from the nice tang yogurt gives the flavor.
Tips For The Best Creamy Scrambled Eggs with yogurt
High-quality ingredients:
I think it is really important to select high-quality ingredients when preparing a recipe with few ingredients because the outcome will be directly affected. Fresh, high-quality eggs are the base of this recipe, so buying your eggs from trusted sources is crucial. I always try to buy organic eggs for best results and health purposes. Same with yogurt, even though the amount used in this recipe is small.
Have all the ingredients ready next to you:
What my grandma would call “mise en place”! In this recipe, you don’t want to leave the stove or get distracted, as you will end up with overcooked, dry and rubbery eggs. Eggs cook quickly! If you leave them on the stove for even one more minute, they will be overdone.
About the technique:
In short, low heat and patient stirring are the secret to achieve the most delicious, velvety creaminess. Therefore, the best advice I can give you is to resist the urge to speed up the process by turning up the heat. Keeping the heat low and gentle while cooking the eggs is the way to go.
How to serve these creamy scrambled eggs with yogurt
Although I enjoy these scrambled eggs on their own, particularly when I don’t have much time to cook, I also enjoy them at a Sunday brunch when I have more time to make something a little more elaborate. Some of my favorite additions to my yogurt scrambled eggs are:
- Slow Roasted cherry Tomatoes
- Feta cheese
- Smoked Salmon
- Sauteed mushrooms with parsley
- Over toast made from my Keto bread recipe.
Undoubtedly, there is always room for creativity when it comes to scrambled eggs.
Net carbs in Creamy Scrambled eggs with yogurt
Serving size: 1 recipe / Servings Per Recipe: 1
Net Carbs per serving 4,2 grams
Please note: values are calculated with food package labels and my USDA nutritional values, they may not be 100% accurate.
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Disclaimer: Recipes and articles on this website should not be taken as medical advice. You should talk to your doctor before starting any diet or cutting any food from your diet.
Creamy scrambled eggs with yogurt
Ingredients
- 1/2 Tsp Butter
- 3 Eggs
- 2 Tbsp Full-fat Greek Yogurt
- 1/4 Tsp Chilli Flakes
- Salt
Instructions
- Crack the eggs into a bowl.
- Add a pinch of salt and chili flakes to the eggs.
- Whisk the eggs until the whites and yolks are well combined.
- Heat a non-stick skillet over low to medium-low heat.
- Melt a knob of butter or drizzle with olive oil. I personally prefer butter.
- Pour the egg mixture over the not-too-hot skillet. Be careful, you don’t want your skillet to be too hot because the eggs need to be cooked slowly. Be patient, my friend!
- Stir gently as the edges start to set. Use the silicone spatula to slowly push the cooked edges toward the center, so the uncooked eggs flow to the edges.
- Add the Greek Yogurt and keep stirring to combine.
- Keep on doing this, folding the eggs in on themselves, for 6 to 7 minutes or until the eggs are just set. Ideally, they should still be a little bit runny because they will keep on cooking while the skillet is still hot.
- Serve inmediatly! I like to sprinkle with some more chili flakes for a final touch.