Time: 10 min.
Complexity: easily
Servings: 1

Scrambled eggs are a simple, everyday dish, nothing special, unless they're "The Best Scrambled Eggs"! There's something special about this recipe. With the right technique and frying temperature, they turn out fluffy, tender, and silky, but not ordinary.

Ingredients:

• 3 large eggs
• 1/4 cup heavy cream
• 1 tbsp. butter
• 1 tbsp sour cream
• 1 tbsp chopped chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, cream, sour cream

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Preparation:

Step 1
• In a medium bowl, whisk together the eggs, cream, a pinch of salt, and a few grinds of black pepper until smooth.
Step 2
• In a medium nonstick skillet, melt the butter over medium heat. Add the egg mixture, then increase the heat to medium-high. Stir with a silicone spatula until the eggs begin to set in clumps. Reduce the heat to low and add the crème fraîche and chives. Stir until the crème fraîche is completely absorbed and the eggs are set.
Step 3
• Transfer the fried eggs to a plate and serve immediately.

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