The Ultimate Scrambled Eggs
Classic recipe that has to be in the repertoire of any home cook.
WHAT YOU NEED
2 eggs of the best quality you can find/afford
1/2 tablespoon of butter
1 teaspoon of sour cream (or yogurt, creme fraiche, cream, or even milk)
salt and pepper to taste
smoked paprika (totally optional, I like to sprinkle it on top of the eggs before serving)
HOW TO DO IT
Add the eggs and butter together in a COLD pan.
Put the pan on medium heat and start stirring.
Stir continuously until you can see the eggs to thicken slightly - then remove from the heat and continue stirring for 30 seconds.
Return to the heat, stirring continuously, until the eggs are no longer watery, but still soft. See picture on the right.
Turn the heat off, remove the pan from the heat, and add the sour cream. This will cool the eggs down, and add an extra level of creaminess.
Season with salt and pepper and serve with your favorite toast.
Nearly everyone in the world knows what scrambled eggs are. Of course, there are dozens of variations of how to prepare them, but at the end of the day, scrambled eggs are always very similar in how they are made. In the United States, most people prefer the stiffer "sheets" of cooked eggs which then are broken apart and served. And I know that's the standard way of making scrambled eggs here in the US, but I have to be honest, that's not very good at all. Dry, overcooked eggs have no place on the breakfast table! I am going to share with you my way of making scrambled eggs - it requires a little bit more work, but I promise you it will be totally worth it. Scrambled eggs are one of the most basic breakfast items and probably my favorite way of preparing eggs. It's easy, straightforward, and most importantly, absolutely delicious! Okay, let's get to it!
This recipe is for a single portion but is easily adaptable to accommodate larger crowds as well.