I usually beat my eggs with milk or cream when I want to scramble them. Last week, driven to the brink of insanity by hunger and a 95 degree kitchen, I came up with the crazy idea of using yogurt instead. At first, the experiment seemed like a total disaster. Pea-sided globules of yogurt refused to be incorporated into the eggs. However, things smoothed out with a little extra beating, and the resulting scramble had a phenomenally tender bite and a creamy texture.

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