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1

If you're careful not to overcook it, it'll likely be fine. Eggy bready things will indeed eventually stick pretty badly, but if you pull it out when the eggs are just barely set all the way through, it won't have time to truly stick or burn on the bottom yet. I might bake it pretty high in the oven so that the top will be more likely to be well-browned in ...


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Add teaspoon or two of flour to the yogurt before adding to the sauce will greatly reduce the chance of curdling. Also add the yogurt at the end of cooking and keep it no higher than a bare simmer. Adding yogurt slowly helps too. Also use the higher fat yogurt. A dash of cream added before the yogurt goes in will help. Starch and fat reduce the chance of the ...


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Baked, covered, at low heat : ovens self-regulate, so you're going to get a more consistent result each time than doing it on the stovetop. covering will minimize evaporation, which will cool the top more. low heat will minimize problems with the edges cooking before the middle ... but eggs also have this strange thing where it's more difficult to over ...



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