Why are my scrambled eggs watery?

Watery scrambled eggs are generally cooked too fast or at too high a temperature. Be patient with these eggs and let them cook slowly.

Do toddlers and babies like these scrambled eggs?

Yes! We give these to our young toddler all the time and have since she was a baby. I usually omit the salt and reduce the pepper when I make them for her.

Is there a good substitute for the greek yogurt?

Yes! Cottage cheese also works well in these eggs (although the texture is slightly different). Follow the same instructions, but replace the greek yogurt with cottage cheese.

Greek Yogurt Scrambled Eggs

Description

These greek yogurt scrambled eggs are our go-to for super creamy scrambled eggs with a little extra protein. They're so easy, fluffy, and delicious.

Ingredients

Scale

6 eggs

1/4 cup whole milk greek yogurt

1 tablespoon cold unsalted butter, cut into thin slices

Salt and pepper, to taste (see note)

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Instructions

Add eggs, greek yogurt, and slices of cold butter to a mixing bowl and whisk until the egg whites and yolks are fully combined and the yogurt is incorporated.
Heat a non-stick pan over medium-low heat. Pour the eggs into the pan and immediately begin stirring with a rubber spatula, scraping the sides and bottom of the pan until curds start to form.
Continue stirring and scraping until the eggs are almost fully set up, about 2-3 minutes. Then remove from heat and season with salt and pepper to taste.

Notes

Nutritional information is only an estimate.

We use about 1/4 teaspoon each of salt and black pepper.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/3 of recipe
Calories: 200
Sugar: 1.3 g
Sodium: 150.8 mg
Fat: 14.5 g
Carbohydrates: 1.7 g
Protein: 14.7 g
Cholesterol: 385.3 mg