• 8 eggs
  • 1/2 C sour cream (*see Notes below)
  • 2 Tbsp butter
  • salt & pepper – to taste


  1. Crack the eggs into a glass mixing bowl and beat until they turn a pale yellow color
  2. Over medium-low heat, preheat a heavy-bottomed, nonstick sauté pan
  3. Add the butter and let it melt slowly
  4. While the butter is slowly melting, add the sour cream to the eggs and season to taste with salt and pepper
  5. Whisk the eggs like crazy – you’re trying to beat as much air as possible into the eggs
  6. When the butter is hot enough to make a drop of water hiss, pour in the eggs and DO NOT STIR!
  7. Let the eggs cook until the bottom starts to set (about 1 – 2 minutes)
  8. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath
  9. Repeat with the other edges, until there’s no liquid left
  10. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm – be careful to not break up the egg – try to keep the curds as large as possible
  11. If desired, slowly stir in any other ingredients (*see Notes below)
  12. Transfer to a plate when the eggs are set but still moist and soft – eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate


  1. Shh – sour cream is my secret ingredient – do not add milk or water, trust me, all you need is the sour cream for perfect scrambled eggs!
  2. Here’s a few optional ingredient ideas (add in Step 11, not before): chopped fresh herbs, grated cheese, diced and sautéed onion (sauté the onion separately and then add), cooked & chopped bacon, diced ham or chopped tomatoes – the possibilities are endless