How to make scrambled eggs
Learn how to make creamy scrambled eggs using eggs, light sour cream, and butter for a simple yet satisfying dish. Perfect for any time of the day, this method ensures smooth and fluffy results.
Cook time 5 min
Prep time 5 min
Ingredients:
6 eggs1/3 cup light sour cream
1 tbsp butter
Scrambled eggs are a simple yet delicious dish that can be enjoyed at any time of the day. Whether you’re looking for a quick breakfast or a comforting evening snack, this basic recipe will help you whip up perfectly smooth and creamy scrambled eggs in no time.
Instructions:
- Crack all the eggs into a medium-sized mixing bowl.
- Add the light sour cream to the eggs.
- Whisk the eggs and sour cream together vigorously until the mixture is smooth and the sour cream is fully incorporated. Season with a pinch of salt and pepper if desired.
- Place a non-stick skillet or frying pan over medium-low heat.
- Add the butter to the pan and let it melt completely, swirling the pan to ensure the bottom is evenly coated with butter.
- Pour the egg mixture into the pan.
- Allow it to sit undisturbed for a few moments until the edges begin to set.
- Using a spatula, gently stir the eggs, pulling them from the edges towards the center.
- Continue to cook, stirring gently and constantly, until the eggs are mostly set but still slightly runny.
- Remove the pan from the heat just before the eggs are fully cooked as they will continue to cook with the residual heat.
- Give the eggs one final gentle stir to reach your desired level of doneness.
- Transfer the scrambled eggs to a plate. For an extra touch, garnish with a sprinkle of fresh herbs like chives or parsley if desired.
Cooking scrambled eggs is an easy and rewarding culinary endeavor. With a few simple ingredients and the right techniques, you can achieve a deliciously creamy and satisfying dish. Follow the tips provided to enhance your cooking process and enjoy perfect scrambled eggs every time.
How to make scrambled eggs FAQ:
Cooking scrambled eggs typically takes about 5 to 7 minutes over medium-low heat. This allows for gentle cooking that keeps the eggs creamy and soft.
The best doneness for scrambled eggs is when they are slightly runny and creamy, as they will continue to cook from residual heat even after being removed from the pan.
Yes, leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat.
You can substitute light sour cream with Greek yogurt or regular sour cream if desired. Both will provide a creamy texture, but the flavor may be slightly different.
A medium-sized non-stick skillet (about 8 to 10 inches) is ideal for making scrambled eggs. This size allows for even cooking without crowding the eggs.
Tips:
- Use fresh and high-quality eggs for the best taste.
- Whisk the eggs thoroughly to incorporate air, resulting in fluffier scrambled eggs.
- Cook the eggs on low heat to prevent them from becoming rubbery and overcooked.
- Adding a splash of milk or cream can make the eggs even creamier, if desired.
- Season the eggs with salt and pepper just before cooking to avoid drawing out too much moisture.
Nutrition per serving
4 ServingsCalories 160kcal
Protein 10g
Carbohydrates 2.07g
Fiber 0.00g
Sugar 0.21g
Fat 13g
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