This may sound pretentious, but these are called correct scrambled eggs for an excellent reason.
Ingredients
- 4 eggs
- 2 tablespoon butter
- 1 tablespoon chives
- 1 tablespoon sour cream or cream cheese.
Mise en place
- Thinly chop the chives
When cutting herbs for seasoning, make sure your knife is well-sharpened. If your chopping board is soaked with green juice coming from your herbs, you’re losing all its flavour.
Directions
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Into a nonstick skillet, melt the butter over medium heat.
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Add the eggs to the skillet
Never season raw eggs! Salt breaks the egg proteins, making them runny and losing too much water.
- Constantly stir and turn the eggs until the eggs start to cook, scraping down the bottom and sides.
Use a silicone spatula when cooking eggs.
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Remove from heat and continue stirring every time it starts to stick to the bottom of the pan.
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Return to heat, stirring continuously for about 4 minutes.
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Fold in chives, sour cream, salt and pepper, folding in to incorporate.
Original recipe can be found here.