Mastering the art of the perfect scrambled eggs isn’t easy and I do think I’ve finally managed to get it right. I have been doing this recipe for three straight days and neither my husband nor I are tired of it.
The eggs shall not be overcook, yet they shouldn’t be too runny. Seasoning the eggs right at the start is a mistake as it “break” the eggs. Whipping or adding milk is also a no-no.
Best scrambled eggs ever.
- 4 eggs
- 1 big table spoon of butter (need butter, it is a must have)
- Salt and pepper
- 1 table spoon of sour cream
This will serve two.
Break the eggs in a bowl, do NOT whip or season. Start by heating the pan (medium-low), it is insane how many people start cooking on a pan not hot enough. Put the butter in; ensure it does not get colored. Throw the eggs in the pan once the butter is melted. When the bottom of the eggs start to get white (like when eggs are pan fried) remove from the heat, with a spatula, start stirring – do NOT season yet. After a few seconds, put back on heat, stir constantly like you would do for a risotto. When you see the eggs have started to cook more, remove from heat, season, and add the table spoon of sour cream. Stir. Put back on the heat to achieve your desired texture.
It’s divine.
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