Velvety Turkish Scrambled Eggs with Yogurt

Step 1

In a large bowl, whisk the eggs, yogurt and ½ teaspoon each salt and black pepper until well combined and no yogurt streaks remain. Set aside.

Step 2

In a 12-inch nonstick skillet over medium-high, heat the oil and butter until the butter melts. Add the egg mixture and cook, without stirring, until beginning to set at the edges, about 15 seconds. Using a silicone spatula, continuously stir, pushing the edges toward the middle as the mixture begins to set and folding the cooked egg over on itself. Cook until the curds are soft, moist and just set but not translucent or runny, 1 to 1½ minutes. Transfer to warmed plates and serve sprinkled with Aleppo pepper (if using).