Perfect Scrambled Eggs
Perfect scrambled eggs are the easiest breakfast this side of the drive-thru window at Micky D's. They're done in less than 5 minutes, and can be as simple or indulgent as you want. The recipe below is my go-to, very basic scramble. You can elevate your eggs with a few snips of chives (pictured), a few crumbles of bacon, or maybe some melty cheese. If you're in a hurry, wrap it all up in a warm tortilla for an easy breakfast on-the-go.
- 3 eggs
- 1 tbsp. sour cream (you could also use heavy cream)
- 1 tbsp. olive oil or butter (or enough cooking spray to coat your pan)
- 1/4 tsp salt
- 1/8 tsp black pepper
Heat a non-stick, 10" skillet over medium-low heat with the fat of your choice or cooking spray.
Crack the eggs into a medium bowl with the salt and pepper and sour cream (or cream). Pierce the yolks with a fork, then whisk vigorously until well combined and airy. Stir in any herb/bacon/cheese additions, if using.
Pour the egg mixture into the skillet; tilt skillet all the way around to spread the mixture evenly across the pan. Watch for the egg mixture to begin setting up on the bottom and edges. Gently run a silicone spatula across the bottom of the pan, back and forth, until you've loosened all the semi-cooked egg from the pan and created large, fluffy egg pillows or sheets. Remove the skillet from the heat, if necessary, to prevent the eggs from overcooking. Flip the eggs over to cook on the other side.
At this point, your eggs should still be a bit loose. Remove the skillet from the burner and allow the eggs to finish cooking in the residual heat. Enjoy!