Description
These Creamy Scrambled Eggs are buttery, fluffy, and perfectly silky—ready in just 10 minutes. With a touch of sour cream and fresh chives, they turn a simple breakfast classic into a café-style dish that’s easy enough for busy mornings but elegant enough for brunch.
Ingredients
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6 large eggs
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45 g (3 tbsp) unsalted butter, divided
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5 g (1 tsp) sour cream
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5 g (1 tsp) salt
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2 g (1 tsp) black pepper
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10 g (2 tbsp) fresh chives, chopped
Instructions
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Crack eggs into a bowl and whisk until smooth and slightly frothy.
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In a nonstick skillet, melt 30 g (2 tbsp) butter over medium-low heat.
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Pour in eggs and stir gently with a spatula for 2–3 minutes, moving eggs from edges toward center.
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When almost set but still slightly runny, remove from heat.
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Stir in remaining butter, sour cream, salt, pepper, and chives.
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Mix gently until silky and serve immediately.
Notes
Whisk eggs thoroughly for fluffier texture.
Keep heat medium-low—patience makes creamy eggs.
Remove from heat while still slightly glossy for best results.
Add-ins like cheese, smoked salmon, or sautéed mushrooms elevate the dish.
- Prep Time: 1 minute
- Cook Time: 9 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American