Scrambled Eggs with Yogurt and Herbs

Ingredients

2 eggs Large eggs, beaten.

a pinch salt To season the eggs.

1.5 tablespoons butter Kerrygold Irish butter, for cooking.

1 teaspoon plain yogurt To cool and add creaminess.

As desired herbs (chives, parsley, tarragon) Chopped herbs for garnish or mixing.

Equipment

bowl

nonstick skillet

spatula

knife

Directions

Crack a couple of eggs into a bowl.

Whisk the eggs until they are nearly fully mixed, almost runny and super creamy.

Add a small pinch of salt to the eggs.

Rest the salted eggs for a moment to allow proteins to relax.

Heat a nonstick skillet over very low heat.

Add a good amount of Kerrygold Irish butter to the pan, about a tablespoon and a half for two eggs.

Let the butter melt gently without browning.

Use a spatula to constantly stir and move the eggs around as they cook.

Adjust the heat slightly higher if needed, but keep it low. Avoid overbrowning.

Continue to stir the eggs constantly until they are soft and luscious, with creamy curds.

When eggs reach the right texture, turn off the heat.

Add a small spoonful of plain yogurt to cool the eggs and to create a creamy, custardy texture.

Mix in chopped herbs such as chives, parsley, or tarragon if desired, or leave the eggs plain.

Optionally, garnish with more chives and freshly cracked black pepper.

Serve immediately with toast or on its own for a luxurious, soft, creamy scrambled egg dish.