Whisk the eggs with salt, pepper, and the cornstarch slurry. In a blender, combine the yogurt, herbs, olive oil, lime juice, and mustard. Blend for 60 seconds until smooth and vibrant green.

Sear the Savory Beef

Heat oil in a pan over medium-high heat. Sear the ground beef without breaking it up for the first minute to get a deep brown crust. Season with garlic powder and pepper, then stir in the gochujang sauce. Cook for just 30 seconds until the meat is glazed.

Scramble the Soft Eggs

Melt butter (or use oil) in a clean pan and cook the eggs slowly over 5 to 6 minutes, stirring every 30 seconds.

The Cooling Secret

Important: Let the meat and eggs cool down before wrapping. Wrapping steaming hot food in tortillas will make them soggy.

Assemble and Wrap

Distribute the beef, eggs, and cheese evenly across the tortillas. Add a squeeze of the green sauce. Fold the sides in and roll tightly . Wrap each burrito in parchment paper for easy storage and reheating .