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The Best-Ever Scrambled Eggs

Equipment

  • 1 spatula
  • 1 small mixing bowl
  • 1 hand-held egg beater with crank
  • 1 frying pan
  • 1 bowl

Ingredients

  • 6 eggs
  • 2-3 tbs. sour cream
  • 2 tbs. butter

Instructions 

  • Crack the eggs into the bowl removing any shells
  • Add the sour cream
  • Whisk thoroughly until yolks and eggs are combined and the mixture is yellow-orange with many bubbles
  • Melt butter in frying pan on low heat then add in the egg mixture
  • Using a spatula continuously fold the eggs, ensuring soft curds, making sure the eggs don't stick to the pan by scraping the bottom and sides.
  • Continue to fold until cooked thoroughly
  • Remove from heat and serve warm
  • Add salt and pepper to taste

Notes

  • Whisk Vigorously: Whisk until the yolk and whites are fully combined and no transparent or white streaks appear. The eggs should be one consistent color of yellow-orange. The mixture should have bubbles and be slightly frothy. This technique incorporates air for a fluffier texture. 
  • Use Low Heat: Cook the eggs slowly over low heat and only increase the heat to low-medium when they are almost fully cooked.
  • Keep Stirring: Use a spatula to continuously fold the eggs, ensuring soft curds. Pay special attention to the sides and the bottom. This prevents the eggs from sticking or becoming crusty, tough, rubbery or brown.
  • Don't Overcook: Remove the eggs from the heat when they look slightly moist, they will finish cooking in the pan from the residual heat.
  • Add-ins: For extra creaminess, add in more sour cream, like 4 tbs. or 1/4 cup or increase the butter to 3-4 tbs. Season with pepper and fresh chives right before serving.
  • Large, fluffy curds: Use long, sweeping motions and stir less frequently.