No water was added to the mix whatsoever.Ĭheck the consistency. For the right mix think anywhere between 1 to 1 1/2 teaspoons of yogurt per egg.ģ to 6 cracks of salt (depending on how salty you want to make it while still being in the believable range. Then added some generic plain yogurt instead of sour cream. What I did was pasteurize 3 eggs (my local stores carry neither pasteurized whole eggs or egg whites) which did end up making the egg white slightly less runny and safe to consume. Through various tests I have found that the first recipe can be done without being absolutely wretched in flavor.
