Omelette made with added yoghurt

[SatNavSaysStraightOn]

I was reading something that flashed up on my news feed yesterday. It suggested that the best, creamiest omelette could be made by adding 2-3 tablespoons of Greek yoghurt to the eggs before cooking. I'm guessing it is similar to adding milk (which Is what I used to do) or adding cream which I have never tried except for a quiche filling

Has anyone tried this?

 

[TastyReuben]

Over the years, I’ve added everything to eggs that you can add that way - water, milk, cream, yogurt, sour cream, mascarpone, creme fraiche, cream cheese…and I still prefer it with just the egg and nothing else.

 

[rascal]

Wifes specifically has 2 eggs teaspoon of butter and a few twists cracked pepper. That's it.
Me. I never have them scrambled.

Russ

 

[Barriehie]

I was reading something that flashed up on my news feed yesterday. It suggested that the best, creamiest omelette could be made by adding 2-3 tablespoons of Greek yoghurt to the eggs before cooking. I'm guessing it is similar to adding milk (which Is what I used to do) or adding cream which I have never tried except for a quiche filling

Has anyone tried this?

Never have but when this jury duty b* is done I can check it out. I'm a huge dab of butter and a twist of salt kinda scrambled eggs.

Edit: Send myself a DM or I'll forget...

 

[kaneohegirlinaz]

I have started making Japanese-Style Omelette. The Dashi added to the eggs gives a very nice umami flavor to it.

This is how you would see it in Hawaii, alot!
I finally found the proper pan too...

 

[Barriehie]

SatNavSaysStraightOn What are you using now, and how much, in your eggs and how many eggs? Jury thing is over so I can try this but know that I'll be using real eggs and regular Greek yogurt.

 

[SatNavSaysStraightOn]

SatNavSaysStraightOn What are you using now, and how much, in your eggs and how many eggs? Jury thing is over so I can try this but know that I'll be using real eggs and regular Greek yogurt.

I have real eggs as well! very freshly laid, often still warm. I'll just use soy yoghurt. I haven't tried it but I thought I would tonight. The recipe suggested 4 large eggs and 2-3 tablespoons of greek yoghurt.

It did also suggest spring onions but I don't know. I might put them in the omelette instead of on the salad.

this is the link - but it has a LOT of adverts and so on.

 

[Barriehie]

I have real eggs as well! very freshly laid, often still warm. I'll just use soy yoghurt. I haven't tried it but I thought I would tonight. The recipe suggested 4 large eggs and 2-3 tablespoons of greek yoghurt.

It did also suggest spring onions but I don't know. I might put them in the omelette instead of on the salad.

this is the link - but it has a LOT of adverts and so on.

I don't think the link posted. I'll try with my yogurt tomorrow and see about a way to unsubjectify the creamy definition...

 

[SatNavSaysStraightOn]

I don't think the link posted. Well, to do this so SandwichShortOfAPicnic

the word link is the link, and the one from your reply works for me.

 

[Barriehie]

Sorry, it's that 5G 1 bar crap** internet connection rearing up.

 

[karadekoolaid]

I imagine adding yoghurt would make the omelette a bit creamier and add a little acidity.
I make mine with a spoonful of cream, but always in butter.

 

[JAS_OH1]

I was reading something that flashed up on my news feed yesterday. It suggested that the best, creamiest omelette could be made by adding 2-3 tablespoons of Greek yoghurt to the eggs before cooking. I'm guessing it is similar to adding milk (which Is what I used to do) or adding cream which I have never tried except for a quiche filling

Has anyone tried this?

Not yogurt, but I would if I had it in the fridge and it needed to be used. I've done scrambled eggs with sour cream but not in omelets. I always add a little half n half to eggs for omelets though.

 

[badjak]

I've used yoghurt. Both for omelette and quiche. It must have been different, but I don't recall it being especially fantastic.
Note that my omelettes contain all kind of extra's and are generally heavily spiced.

My current way is to steam the omelette in my bamboo steamer

 

[Barriehie]

I've used yoghurt. Both for omelette and quiche. It must have been different, but I don't recall it being especially fantastic.
Note that my omelettes contain all kind of extra's and are generally heavily spiced.

My current way is to steam the omelette in my bamboo steamer

How about a new thread on steamed omelettes please? Way curious!!!

 

[Barriehie]

Not yogurt, but I would if I had it in the fridge and it needed to be used. I've done scrambled eggs with sour cream but not in omelets. I always add a little half n half to eggs for omelets though.

I've just about quit using sour cream, except on potatoes, and sub in yogurt.