FLUFFY YOGURT-SCRAMBLED EGGS 6 eggs 1/2 cup plain yogurt 1/2 teaspoon sea salt 2 tablespoons butter
In a bowl, stir together eggs, yogurt and salt. In a skillet over low heat, melt butter; add egg mixture. As the eggs begin to thicken, use a spatula to turn them over gently. Turn portions of egg mixture with spatula as it begins to thicken; do not stir. Be careful not to overcook - 1 or 2 minutes is usually long enough; eggs should still appear moist. Makes 4 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
