(no subject)

[yagathai]

Dinner tonight is scrambled eggs with garlic, cilantro and lemon confit, plus roughly equal parts ricotta cheese and plain greek yoghurt -- the dairy makes the eggs super-tender and moist. It's the yoghurt sauce I made for my chicken last week, but it actually works really, really well in eggs. I'll have to do this more often!

ETA: And a banana popsicle.

Comments

[xraytheenforcer.livejournal.com]

what was the ratio of yogurt sauce to eggs?

[yagathai.livejournal.com]

Four eggs, two generous spoons of yoghurt sauce is what I used. The sauce was roughly 2/3 yoghurt 1/3 ricotta, remember. Plus a lot of garlic. A lot.

[arya.livejournal.com]

I prefer creme fraiche in my eggs.

[arya.livejournal.com]

Also I've never been a fan of light lemon flavour in other things. I either want big bold lemon (lemon bars, piccata, etc) or none at all. Nothing worse in cheesecake than that slight little bit of lemon tang, just totally ruins the whole thing IMO.