One of the ladies there ordered some Greek Yogurt, and I decided to give it a try. I wasn't sure if about it at first, because I'm a big fan of Stonyfield Farm's Whole Milk Yogurt, but I was willing to give it a shot after my friend's glowing review.
She had described it as almost like the kind of yogurt you get when you strain plain yogurt through a cheesecloth. She was right, but the taste of the plain Greek yogurt is more like tangy sour cream. As a matter of fact, that's how I've been using the plain--like sour cream. We've used it for dipping homemade potato chips, for a replacement for sour cream in cheesecakes, in muffin recipes, and every morning in our scrambled eggs.
For years, I've made scrambled eggs with a couple dollops of sour cream added during the beating process. Last week, I decided to give the Greek yogurt a shot, and the recipe got rave reviews. It adds just a hint of tang and creaminess to the eggs, but the most important thing is that it makes the eggs light and fluffy, and they retain the moisture and warmth much longer.
Here's how it's done...
Scrambled Eggs with Greek Yogurt
6 farm-fresh free-range eggs (if you can get them)
a handful of garden-fresh chives, chopped
2 tablespoons plain Greek yogurt (the brand I've been using is The Greek Gods)
A dash of salt
A dash of pepper
Beat the eggs, and then add the chives, yogurt, salt and pepper. You can also toss in just a smidgen (maybe 2 teaspoons) of fresh chopped tarragon.
Heat a cast-iron skillet (or other skillet) and melt a tablespoon of butter, swirling it around to cover the bottom of the pan.
Pour the eggs into the pan and cook over medium heat, scraping the bottom of the pan to make sure the eggs don't stick.
Cook until the eggs are all soft and fluffy.
Serve immediately with English muffins or toast.
You can add the greek yogurt to your other egg dishes, too, like fritattas or omelets.
Give it a try and let me know what you think!