Scrambled eggs are soft, creamy and delicious and make the perfect breakfast dish.
However, scrambled eggs can quickly turn dry and tough or even runny if they’re overcooked or if too much milk is added.
Scrambled eggs usually involve just a few ingredients: Eggs, milk, olive oil or butter and seasoning.
When making scrambled eggs, they are usually cracked into a bowl and whisked with milk until smooth.
The mixture is then added to a buttery non-stick pan and cooked using a spatula to make folds in the egg until it forms a scrambled consistency.
There are many variations when it comes to scrambled egg recipes with some people adding cream, chives, cheese and other ingredients to create different textures and flavours.
However, nutritionist Rimas Geiga, suggests adding a dollop of Greek yoghurt to scrambled eggs to achieve a “fluffy” and “velvet-like” texture.
He explained: “Scrambled eggs, often relegated to the realm of breakfast simplicity, deserve a gastronomic overhaul.
“Begin by acknowledging the profound impact of ingredient quality. Opt for farm-fresh eggs, and if possible, free-range or organic, for an enhanced nutritional profile.
“Achieve ethereal fluffiness by incorporating a dollop of Greek yoghurt into the beaten eggs.
“The acidity tenderises the eggs, while the creaminess elevates the overall texture.
“Choose a non-stick pan to ensure a seamless cooking process, and finesse your technique by cooking over low to medium heat – patience is the key to velvet-like perfection.
“Now, let’s talk creativity. Scrambled eggs are a canvas awaiting you’re culinary brushstrokes.
“From sautéed mushrooms to diced tomatoes, the possibilities are limitless. Consider this a canvas where you are the artist, and each addition is a stroke of brilliance.”
