How To Make Fluffy Scrambled Eggs

How To Make Fluffy Scrambled Eggs

4 years ago I was told I needed to go on an elimination diet and only eat meat, eggs, and vegetables for 6 months. Friends, eggs became my best friend. I learned how to make eggs every single way possible… THE BEST WAY!!! It was the hardest diet I had ever been on, but my body was screaming at me for help. Well, it really did help and I feel so much better! Eggs, to this day, are still a major part of my diet.

Let me give you a little step by step to make the fluffiest scrambled eggs:

1. Add the sour cream FIRST to a bowl, then add 1 egg and whisk together.

2. Once the sour cream and 1 egg have been whisked together, you can add the rest of your eggs. This keeps the sour cream from clumping up. It’s pretty ugly looking if you add the sour cream into the eggs. Trust me.

3. Add 1/2 Tbsp. of butter or oil to a skillet and melt on low heat. Keeping the heat on low, slowly add the egg mixture to the MIDDLE of the skillet. This creates a barrier of butter/oil around the eggs, which helps prevent any eggs from sticking to the pan.

4. Don’t bother the eggs. I know it’s hard and you want to take that spatula and move them around, but give them some time to cook on the bottom first. Just a few minutes, then use a spatula and start on the outer edges and push the spatula towards the center. This pulls the cooked eggs to the center, and allows any runny yolk to cook. Gently start folding the eggs, bit by bit. You do not want to bother the eggs too much. Just let them do their thing.

Pretty soon you’ll noticed the eggs are cooked and ready to plate. Don’t over cook the eggs!

Just follow these tips and your eggs will turn out fluffy and delicious every single time! Enjoy!

Fluffy Scrambled Eggs

Homemaker On A Budget

Print Recipe Pin Recipe

Cuisine Back to Basics, Breakfast, Recipes

Servings 1 servings

Ingredients

  

1 Serving

• 2 eggs
• 1 Tbsp. sour cream
• 1/2 Tbsp. butter for cooking, any oil works too

Larger Crowd

• 12 eggs
• 1/2 cup sour cream
• 3 Tbsp. butter for cooking, any oil works too

Instructions

 

• Add the sour cream first to a bowl, then add 1 egg and whisk together. 
• Once the sour cream and 1 egg have been whisked together, you can add the rest of your eggs. This keeps the sour cream from clumping up. It's pretty ugly looking if you add the sour cream into the eggs and they won't be as fluffy.
• Add butter to a skillet and melt on low heat. Keeping the heat on low, slowly add the egg mixture to the MIDDLE of the skillet. This creates a barrier of butter around the eggs, which helps prevent any eggs sticking to the pan.
• Don't bother the eggs. I know it's hard and you want to take that spatula and move them around, but give them some time to cook on the bottom first. Just a few minutes, then using a spatula start on the outer edges and push the spatula towards the center. This pulls the cooked eggs to the center, and allows any runny yolk to cook. Gently start folding the eggs, bit by bit. You do not want to bother the eggs too much. Just let them do their thing.
• Pretty soon you'll noticed the eggs are cooked and ready to plate. Don't over cook the eggs!

Notes

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