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
6 large eggs
45 g (3 tbsp) unsalted butter, divided
5 g (1 tsp) sour cream
5 g (1 tsp) salt
2 g (1 tsp) black pepper
10 g (2 tbsp) fresh chives, chopped
Instructions
Crack eggs into a bowl and whisk until smooth and slightly frothy.
In a nonstick skillet, melt 30 g (2 tbsp) butter over medium-low heat.
Pour in eggs and stir gently with a spatula for 2–3 minutes, moving eggs from edges toward center.
When almost set but still slightly runny, remove from heat.
Stir in remaining butter, sour cream, salt, pepper, and chives.
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