Originally published on July 13, 2014
Because I turned my nose up at the idea of Parisian scrambled eggs yesterday, I thought it only fair to bring you my version of perfect scrambled eggs today. These are small little mounds of eggs that are light and fluffy and, even have a little bit of onion in them (because I love an extra little bite in my scramble.) I also find that the sour cream gives these eggs even more lift than regular cream or milk, and a little bit of zip too. They’re not like custard at all (because if I want custard, I’ll make custard) but instead, are just perfect scrambled eggs.
6 eggs
2 tablespoons sour cream
1 green onion, sliced
3 tablespoons butter
Salt
Pepper
Directions:
1.) Lightly beat the eggs together with the sour cream and set aside.
2.) Melt the butter in a skillet over medium-high heat. When melted, add egg mixture and allow it to sit for just one minute (or even less), until the bottom is set. Scrape the egg with a spatula in order to scramble, and then add green onion slices. Mix and scramble again and then take off heat so that the egg does not over-cook. Season with salt and pepper once it’s off the heat, as seasoning sooner can make the eggs rubbery.
3.) Serve and enjoy!