The Secrets to Making the Best Scrambled Eggs

By Sugar Spun Run · 10 min

Ingredients

Instructions

1. In a small bowl, whisk the eggs, sour cream, salt and pepper vigorously for at least 30 seconds. Set aside.
2. Warm a small skillet over medium or just below medium heat for several minutes, until you can feel heat rising from it when your hand is held a few inches above.
3. Add the butter and swirl until melted. It should sizzle but not brown; if it browns, the pan is too hot.
4. Add the eggs, lift the pan off the heat and swirl gently. Return to the heat and cook until the bottom is just barely set.
5. Fold the eggs gently with a rubber spatula, scraping the bottom of the pan. Let them set for several seconds, then stir gently and periodically. The more you stir, the smaller the curds.
6. When the eggs are almost fully cooked to your liking, remove them from the pan immediately and transfer to a plate. Serve warm.

Summarized from Sugar Spun Run's video. Watch it for the details.

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