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This High-Protein Egg Bagel recipe gets its yellow color from egg yolks, which also make them extra fluffy. They’re so easy, too—no boiling or yeast required. Simply mix with Greek yogurt and bake or air fry!
High-Protein Egg Bagel
If you’ve never had an egg bagel, you’re in for a treat. They’re my favorite—the texture is light, fluffy, and they’re packed with protein (10 grams)! Egg bagels have always been my favorite when I order a bagel out, so I added egg yolks to my Greek Yogurt Bagel recipe and loved the results. If you want a delicious high protein breakfast that almost feels like you’re cheating, add some bacon, scrambled eggs and cheese for the ultimate, high protein bacon egg and cheese bagel sandwich. For another high-protein bagel recipe that doesn’t use yogurt, try my Cottage Cheese Bagels.
Featured Comment
Thank you for this recipe! Your yogurt bagel and this egg bagel became the staple of my one year weight loss journey of losing 76 pounds. I believe this was one of the keys to not feeling deprived. Love it!
What is the difference between egg bagels and regular bagels?
Unlike regular bagels, egg bagels have egg yolks in the dough. The eggs make them fluffier and softer and give them a yellow color.
What is an egg bagel made of?
Ingredients for these no-yeast, no-boil bagels:
- Flour: This egg bagel recipe will work with unbleached all-purpose, whole wheat, or gluten-free flour. For gluten-free bagels, I tested them with Bob’s Red Mill 1-to-1 Baking Flour.
- Baking Powder: Using fresh, unexpired baking powder is critical so the bagels rise.
- Salt: When making bagels, I always use kosher salt, which has bigger crystals, but if you use table salt, you’ll need to reduce the amount.
- Greek Yogurt adds protein to these bagels. To ensure the dough isn’t too sticky, use a thick, nonfat Greek yogurt, like Stonyfield or Fage, and drain any liquid off the top.
- Eggs: Separate the whites and yolks from two large eggs.
- Bagel Seasoning: Everything bagel seasoning, sesame seeds, poppy seeds, dried garlic or onion flakes, cinnamon sugar, black pepper
How to Make Egg Bagels
- Prep: Preheat the oven to 375°F. Place parchment paper or a Silpat on a baking sheet. If using parchment, spray it with oil to prevent the bagels from sticking.
- Dry Ingredients: Whisk the flour, baking powder, and salt in a medium bowl.
- Wet Ingredients: Mix in the yogurt and egg yolks with a fork. It’ll look like small crumbs when it’s combined.
- Knead the Bagel Dough: Lightly dust a work surface with flour and remove the dough from the bowl. Knead the dough 15 to 20 times until it’s smooth and tacky but not sticky. There should be no dough on your hands when you pull them away.
- Form the Bagels: Divide the dough into four equal balls, roll each into ¾-inch thick ropes, and join the ends to form bagels. You can also poke a hole in the center of the ball to make a bagel hole and stretch it slightly so it doesn’t close when baking.
- Bagel Toppings: Brush the bagels with egg whites on both sides and sprinkle them with your preferred seasoning.
- Bake the bagels on the top rack of the oven for 25 minutes and let cool for at least 15 minutes before slicing.
Air Fryer Egg Bagels
You can also cook these egg bagels in the air fryer in less time than in the oven. Air fry them at 280°F for 15 to 16 minutes until golden.
Variations and Substitutes
- Dairy-Free: Replace the Greek yogurt with a thick, dairy-free Greek yogurt, like Kite Hill’s plain unsweetened yogurt. Since they have egg yolks they can’t be made vegan.
- Sticky dough? Add more flour.
- Meal Prep: Double or triple this easy egg bagel recipe and freeze the leftovers for later.
How do you get more protein in a bagel?
These egg bagels have 10 grams of protein from the Greek yogurt and eggs. You can add even more protein with healthy bagel toppings. Here are some ideas:
- Bagel Egg Sandwich: Use scrambled eggs or egg whites with cheddar, havarti or gouda and a slice of bacon. You can also use ham instead of bacon. Or make a steak egg and cheese bagel for lunch.
- Lox Sandwich: Top your bagel with smoked salmon, capers, and red onion.
- Add salad: Egg salad and chicken salad are my favorite on a bagel.
- Spread peanut butter or cream cheese on your bagel.
- Seeds: Sprinkle ground flax or chia seeds in your nut butter or cream cheese for more protein and fiber.
Storage
- Store bagels on the counter for 1 day or in the refrigerator for 3 days. Eat them at room temperature or toast them in the oven, air fryer, or toaster.
- Slice bagels in half and wrap them individually in foil or plastic wrap to freeze for up to 3 months. Reheat them from frozen or thaw them in the fridge.
More Bagel Recipes You’ll Love
- Easy Bagel Recipe
- Bacon-Egg-Avocado Breakfast Sandwich
- Stuffed Bagel Balls
- Babka-Inspired Bagels
- Everything Bagel Pigs in a Blanket
High-Protein Egg Bagel
This High-Protein Egg Bagel recipe gets its yellow color from egg yolks, which also make them extra fluffy. They’re so easy, too—no boiling or yeast required. Simply mix with Greek yogurt and bake or air fry!
Yield: servings
Serving Size: 1 bagel
Ingredients
- 1 1/4 cups unbleached all purpose flour, whole wheat or gluten-free mix* (6.25 oz in weight)
- 2 teaspoons baking powder, make sure it’s not expired or it won’t rise
- 3/4 teaspoon kosher salt, use less if using table salt
- 3/4 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky (Stonyfield or Fage work best)**
- 2 large eggs, whites and yolks separated, and beaten
- everything bagel seasoning, sesame seeds, brown sugar, onion flakes, garlic flakes, etc, optional toppings
Instructions
- Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and egg yolks (not the whites) and mix well with a fork until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 to 20 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
- Brush the top with egg whites and sprinkle both sides with seasoning of your choice.
- Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.
Air Fryer Method:
- Air fryer at 280°F for 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
*To make them gluten-free I tested them with Bob’s Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.
** Chobani does not work, it’s not thick enough. The greek yogurt should not pour out of the container if tilted, if it does it won’t work.
***Toppings may add calories and points.
***Toppings may add calories and points.
Nutrition
Serving: 1 bagel, Calories: 184 kcal, Carbohydrates: 30 g, Protein: 10 g, Fat: 2.5 g, Saturated Fat: 1 g, Cholesterol: 93.5 mg, Sodium: 487 mg, Fiber: 1 g, Sugar: 1.5 g
Love these bagels! Made them in my donut pan and they came out fabulous. Thanks Gina love all your recipes!!
I made them and they weren’t as large as a bagel. Not sure if I should have flattened them out or stretched them more.
Can you use almond flour or any other grain free flour? If so, is there anything in the recipe that needs to be tweaked?
You can also divide into 8 flatten put cream cheese in center. Roll into ball dip in egg white roll in topping of choice and cook.
This sounds amazing! Do you still cook them for the same amount of time?
Never again- it was a mess and sticky. I followed exactly- had to add a lot of flour- not worth the time and effort- sorry 😫
Sounds like you didnt use Fage or Stonyfield. The Greek yogurt needs to be thick.
Too sticky! Use fage nonfat Greek. Had to add a lot more flour. Followed recipe to a T.
Ps but puffed up nicely in air fryer!
Not savy with baking things like this so just trying to figure out how to fix my mistakes. I used whole wheat flour and when it came to kneading the dough – there was a lot of extra dough floating about. I just took what would knead in but my bagels ended up being very ….. lose/flaky? I made sure to follow the recipe exactly but I see in the comments a lot of people are talking about ratios – what do I need to add more off to make sure the dry ingredients fully combine with the wet? Thank you!
Great, quick and easy recipe! I used the Trader Joes Greek yogurt and it worked great!
Easy to make bagels. Added some dried cranberry’s.
i did have to flip in the Pampered Chef airfryer.
Delicious! Can these be made with cinnamon and raisins?
Would it be possible to add raisins and cinnamon? NI’ trying to find a healthier bagel for my husband.
Easy and delicious!
Hi Gina, I’m surprised some of your recipes are very high in carbs…thought you supported paleo or keto.
I support a wide variety of diets- you can click on the diet tab, or recipe key to find keto, high protein, paleo and many more!
So easy and delicious
Made this for my breakfast this week. Relatively easy and absolutely delicious! I can’t wait to try different add ins with this recipe!
What if I only have bleached all purpose flour? Will it still work ?
Would I be able to use cottage cheese instead if I don’t have yogurt on hand?
Yes
I’m curious if boiling the bagels before baking adds a more NYC bagel texture?
This is another great recipe, Gina! I use my food processor (cutting blade not dough blade) to make the dough in a fraction of the time and less mess. Just process briefly until mixture forms a ball. No need to knead.
Easy to make. Soft and delicious!
Oh my gosh Gina! These were so yummy! I’ve made your other bagel recipe before and could never get them right. These were delicious. thank you 😋
So yummy! Easy to put together as well! Next time I’m going to knead in some jalapeños or sun dried tomatoes for a little fun!
Love these! Better than store bought.
Thank you@
Thank you for this recipe! Your yogurt bagel and this egg bagel became the staple of my one year weight loss journey of losing 76 pounds. I believe this was one of the keys to not feeling deprived. Love it!
AMAZING!!!
Can you please clarify the WW points on this? It says 2 points for one bagel at 4 servings, but it’s 4 points. 15-16 points for flour / 4 servings = 4 points, am I missing something??
Thank you.
Sorry! Yes it is 4 points per bagel- it has been updated.
Very easy, very good. Followed exactly and will make again.
Great bagels! I’m confused on flour amounts. Recipe shows 1 1/4 cups but when it transfers to the WW app it’s shows 3/4 cup. Please advise
Good catch that was a mistake, it’s 4 PTS
I’m confused. When the recipe exports to the WW app it changes the flour amount to 3/4 cup. Recipe shows 1 1/4 cup. If 1 1/4 cup it’s 4 points not 2. Please advise.
Best recipe for these type of bagels. Soft and airy.
Can you use almond flour?
I made these the other day and was impressed by how easy it was to do. They obviously aren’t going to compete with a traditional NY-style bagel but they are very good. I’ve had them both just toasted with butter and also with a fried egg and slice of cheddar cheese. Tasty and satisfying. I don’t have a toaster so I use the broiler. I flip the halves when the inside is nice and brown to get the outsides a bit crisp as well.
Since I only had Chobani on hand, I figured I would get rid of the excess moisture by straining the yogurt with my nutmilk sacks. It was messier than I anticiapated, but I did get the desired consistency of the yogurt. Will make these again with the right yogurt!
These are wonderful! Just 2 points for a whole one. Can’t wait to have one tomorrow morning!
This was a winner recipe for me. I only had Chobani Greek Fat Free yogurt on hand. I did read that it wouldn’t work well, but I decided to try it anyways. I did add a touch more flour and the bagels turned out nicely…. My middle hole disappeared, but that was fine. I loved the non chewiness of the bagels as it was easier to eat.
Can I use regular flour
Yes you can use unbleached all-purpose.
These turned out amazing! I think the trick is to weigh the flour for sure. It came together just like the recipe said. Next time I’ll have to double the recipe!
Super easy and tasty
You asked for us to check the WW points for the 2025 new program. The points are the say
Excellent easy recipe
I made these as is and am so impressed with how they turned out! The texture was soft and lovely and the flavour from the seasoning was perfect. Made a breakfast sandwich out of one and it was delicious. If you’ve been nervous about trying to make these, don’t be!
Can I make these and refrigerate or freeze overnight and then bake?
Would Kirkland Organic non-fat Greek yogurt work?
This is what I use and they are good
This was amazing! I’ve made the regular bagels before and the addition of the egg yolk really added something to this! I used Aldi brand Greek yogurt and poured off the liquid before adding it. I added more flour by not leveling off my measurements. I made these one at a time in the air fryer. I found preheating was helpful. The only thing I would change is stretching the dough out more before air frying because the bagel hole disappeared. But that didn’t affect the taste.
I love these bagels. I have made them quite a few times now and tend to freeze them to save for the weekend. I recently wanted to increase my protein even more and tried these with King Arthur Keto wheat flour and they tasted exactly the same and were just as amazing, but with 27g of protein per bagel! I will probably make these even more now!
Thank you for this tip!
How do you log these in the weight watchers app?
Weight Watchers changed and requires everyone to use the app only, so if you download the app on your phone you can still see points and recipe builder from there when you’re logged into your account.
This is a great recipe for those on WW! It’s so easy and quick and heartier than sad keto bread in the morning. I like that it makes only 4 bagels too because it’s just the two of us.
Keep up the good work on these recipes!
the dough was very sticky. and it was not like a crumble like the recipe said it should be like. even when we added more flour.
Hi Whitney, I’ve been making these for years and I find the best ratio is 1 part flour to .75 part yogurt. So 1 cup flour to 3/4 cup yogurt, adjusted as needed for larger yield. When I’ve done that ratio, they come out perfect every time.
Oh yikes, sorry, I forgot I was on the egg bagel page and not the regular bagel page. I’d go up from 1.25 cups to 1.5 cups and then add by tbsp until you get the right texture and make a note of the ratio.
Delicious! I’ve made your bagel balls before so I used this recipe and shaped them into 8 bagel balls with a dollop of cream cheese in the middle. They turned out airy and delicious and my girls were so excited to have them for snack. For the record I did use chobani, but made sure to stir it really well and added a bit more flour until it felt like the other doughs I’ve made. Will definitely be making these again!
Very yummy! Easy to make and not time consuming. Love the high protein and short list of ingredients too
There is one thing I really miss since starting Weight Watchers – good bagels. When I saw your recipe for the High Protein Bagels I was kind of excited but worried that they would be hard to make. I can unequivocally tell you they are so simple and taste wonderful. I bought a bagel/donut baker to make the baking easier. Your recipes are by far the best.
Thanks Lisa! Glad you enjoyed the bagels!
These are delicious! I made in my air fryer, the temperature only goes down to 300 degrees, I cooked for 15 minutes & waited 15 minutes before eating! I was going to make to batches but these are easy enough to whip up same day. I’ve been craving bagels and these definitely satisfied my craving!
Hi! I came here to ask about the same thing-we must have the same air fryer that only goes down to 300! Happy to know they still came out good-thank you!
I followed the exact recipe and these came out amazing! I’ll make them gluten free next time but they are much better with the yolk only versus other recipes that include the full egg in the mix. Nice & moist, too.
In LOVE with this recipe! Mine were not dry *at all*; they were perfect. I used normal bleached, white flour and they still turned out perfectly. My husband’s only critique was that they don’t quite have the chew of a regular bagel, which is something he prefers, but he still thought they were good! This will be a staple in our house, I think!
GREAT
Easy recipe. A bit dry to eat even with cream cheese. Will make again and experiment with moisture and toppings. First tried onion bagels and then maple sugar bagels- both had good flavors.
I know fat free yogurt keeps the calories down, but I really do get best results from 2% or whole milk. You could experiment with non-nonfat yogurts and see if that helps.
Hi, will the egg bagel recipe still work if I use cottage cheese instead of yogurt?
Thank you
Yes just drain it
I have made these bagels twice using whole wheat flour and they don’t seem rise quite as much. I bought fresh baking powder too! Is it possible that they need more baking powder due to the density of the whole wheat flour?
You’re right about the wheat being more dense but whole wheat flour is also lower in gluten, meaning it won’t trap the gas bubbles as much as a higher gluten flour to ensure a higher rise. But if it tastes good to you I wouldn’t fret about it rising more.
can you use self rising flour instead or all purpose bleached flour
Yes!
those are juste delicious and easy to make. thank you for the recipe.
Whenever I make these they come out so thin. Like a bagel thin. I’m not rolling the dough out super thin. Not sure what I’m doing wrong.
Is your baking powder old?
So easy and delicious! Followed the recipe exactly as written and had great sucess!!
Liked the bagels. Added cinnamon & raisins to one, added just cinnamon to one, sprinkled one with sugar/cinnamon combo, & made one plain. Would love more ideas on toppings/flavors to add. It was difficult to get the cinnamon & raisins mixed into my dough ball. Will definitely make again.
I did the same a while back. I flattened slightly the rolled dough and sprinkled the sugar/cinnamon/raisin mix, making sure it was evenly spread out. Folded the dough back into a roll, lightly pinching the edge so no filling made its way out, then shaped into a bagel, and voila!
Mine turned out very dry. Any suggestions?
I loved these bagels! They tasted so good! But the tops cracked so bad! ☹️ any thoughts on how to fix this?
Thats weird, did you put an egg wash on top? All purpose flour?
Yes egg wash on top and I used king Arther’s 1 to 1 gluten free flour
Delicious!
Thank you Gina for all the great recipes.
I have used Choboni from the first time you shared the 2 ingredient dough recipe and have never had a sticking problem. Still don’t. Thanks for all you do!!
I made the GF version of these and they came out like hockey pucks. No rise at all. I used the Greek yogurt you recommend. Can you help me with what I did wrong? I wanna try making these again. Although they were hockey pucks they tasted great. Thanks!
Awesome! Those were the best bagels I ever made! I have used the recipe with just the yogurt and flour a few times and they were good but this recipe and air frying them is my new go to. Great job Gina!
Easy and delicious!
First off, I mistakenly purchased regular yogurt and didn’t realize my mistake until I was in the middle of mixing the ingredients. Not wanting to waste the ingredients, I decided to forge ahead and make them anyhow. I had to add more flour to compensate for the wetter batter but that was all I did. I shaped and baked them and just ate one of them. They turned out fine and not the heavy hockey pucks I feared I was going to get. They look pretty much like the picture other than not being the prettiest bagels in the world cause I wasn’t very good at shaping them. For the record I bought Stonyfield plain low fat yogurt.
I am not a bagel eater but I made these for my kids as a healthy snack since I had all the ingredients on hand. They were very easy but my son said they were a bit dry. I used white whole wheat flour. I measured it instead of weighing it – could I have used too much flour? Any other ideas?
It’s possible because these are really moist! And you added the egg yolk? Also wonder if the flour changed the whole wheat texture?
Happy to report that I tried these again with regular flour which I weighed. My son said they were delicious!
Hi Gina! Can you tell me how you got to 10 grams of protein per bagel? The yogurt has 16 in 3/4 cup and eggs have 6 each so I’m getting 28 total split by 4 bagels. What am I missing? Thank you!
3/4 cup Stonyfield Plain Nonfat Greek Yogurt- 16g
5oz all purpose flour- 14.6g
2 egg yolks- 5.4g
1 egg white- 3.6g
This gives me a total of 39.6g protein in the whole recipe, or 9.9g protein per serving. Let me know if that helps!
Delicious and easy. Whipped these up on a Sunday night for work this week. Will definitely be a staple for me.
I must say, I was definitely skeptical when I first saw this recipe but I gave it a try and, wow! They are delicious! So easy and quick. The first batch I didn’t stretch enough, so they look like rolls but the second one I got right and they came out great! They taste great too. The only thing I’ll do when I eat the next one is toast it first! Thank you for another great recipe! I can finally eat a bagel without all the guilt!
Though more healthy than most “Regular” bagels, I still consider these to be a “special treat” because the sodium and cholesterol levels are quite high – it’s a bagel, not a meal.
can this recipe be doubled? we have 5 in our family
I would not give this recipe even a 1 star!! It was sooooo sticky stuck to bowl, stuck to beaters, stuck to hands and when I tried to save some of this and attempt to roll it out, guess what it STUCK! What a complete waste of expensive ingredient. Couldn’t save any of it and I have been baking for 40+ years.
This is because either you didn’t use GREEK yogurt or it wasn’t the brands I recommend. The yogurt has to be thick! You can see by the photos this recipe works if made correct.
These are absolutely delicious! I’ve tried other low-WW point bagels and didn’t enjoy them, but these taste like regular bagels without all the calories and points! I think I’m going to try to making a batch of cinnamon-raisin bagels (knowing I’ll have to adjust for points).
I must say, I’m beyond impressed with your recipes. I’ve not made anything from your recipes that I’ve not fully enjoyed – and my husband as well (if I even share it with him! 😉 ). Thank you ~ and please keep it up!!
Thank you!!
Really delicious
Never to buy store bought bagels again. I’m so pleased with the results and how simple they are to make.
I’ve been wanting to try this or the regular Greek yogurt bagel recipe for years, and finally did today. Had to add quite a bit more flour before it wasn’t sticky and I was able to knead the dough. But it still turned out great! Took a few pictures but can’t figure out how to post them. Looks just like the picture!
I am wondering if the flour 5oz weight is an error and if it should be higher for 1.25 c of flour? I love all your bagel recipes and make them all the time and am trying this one for the first time now. I remember the 5oz from the other recipes without the yolks that take 1c of flour.
yes let me fix that!!
These were great, puffed up nicely when baked. Delicious!
Delicious!! Easy to make and makes the house smell good too! I used everything but the bagel seasoning. I will make these again.❤️
Any Greek yogurt recommendations for Canadian gals? Stonyfield or Fage are not available where I live. I tried the Siggi’s 0% plain and ended up with a very sticky dough. Any help would be really helpful 🙏🏻
I am not sure but you can always strain the yogurt overnight in the fridge to thicken.
I’m from Ontario Canada and I used Oikos O% protein greek yogurt with Robin Hood brand gluten free all purpose flour and the bagels turned out great. They were delicious and so easy to make. Definitely recommend ❤️
I haven’t made these yet, but I’ve used your other bagel recipe. Do you think this would work with self-rising flour and omit the baking powder? Thank you for all your great recipes.
First of all, thank you Gina for all that you do for us. Just a quick question: Do you think these would be okay if I added a small amount of blueberries to the batter? TIA. Sincerely, Kathy
These bagels are amazing and so easy to make! Making them will be a weekly ritual!
They came out perfect!! I made 8 mini bagels. Thank you for sharing with us!!
Came here to say that Trader Joe’s Greek yogurt works! Thanks for the recipe, easy & delicious
Just made these this morning and they are delicious! Very easy to make and the flavor is great! I used everything bagel seasoning on two and sprinkled cinnamon/sugar on the other two, both taste great.
I’ve been making your Greek yogurt bagels weekly with gluten free flour. This recipe adds a bit more protein and a little fluffier! Thank you!
So glad you liked it!
my sesame seed bagels turned into buns, but they were so yum! served warm with your butternut squash soup.
Sounds great. Can’t wait to try. Could you use greek yogurt that has fat in it (Fage 2-4%)?
Sure!!
Gina – I just want to take the time to say thank you for all that you do on your recipe blog. I am blown away by this bagel recipe with so much protein and lower WW points, not to mention a recipe that makes making bagels seem fun. You are so complete with your directions and cover almost every scenario for different methods, gluten free, dairy free plus many more. Then on top of it all you add all the nutritional info for so many different types of diets. I applaud your efforts and thank you for all your attention to detail. I have learned so much from your recipes and tips!
Thanks Charlene!
I can’t have yogurt. Can I use sour cream?
Its not thick enough.
Could you use 2% or full fat Greek yogurt?
Sure!!
I love egg bagels and ALL your recipes so can’t wait to try this! A question: could I add the egg yolks to your cottage cheese bagel recipe with similar results? Or do you recommend sticking with Greek yogurt for this?
Could this work with any low carb type of flour? I’m diabetic and always try to use those.
I have not had good success.
Made these tonight and they were great. These will be in our weekly rotation for sure. Nothing like a bagel you can feel good about eating and have the needed ingredients on hand. Thanks for the recipe!
So easy and delicious… I will be making this again
Can you use self rising flour?
Sure just replace the flour, salt and baking powder. My ratio does use more so it may not rise as much.
Looks amazing can’t wait to make it! Could this possibly work with cottage cheese? Thanks
Yes it works fine!
Is it possible to make this dairy free as well?
Yes I mention below to use Kite Kill Greek Yogurt.
Does it work with almond flour instead of whole wheat?
No
Made them today love them with the egg yoke, look beautiful and taste yummy. It has taken me several attempts but finally realized “you need the correct yogurt” you’ve said this so many times!! Thank you Gina 🩷🩷