Scout Recipe: The Perfect Scrambled Eggs

Scrambled eggs fall into one of two categories: the kind of dish you’re great at making and cook all the time, or the kind of thing you fail at miserably and can’t figure out. (If you’re the former, you like to brag about how good you are at it—and you’re totally weirded out by the people who can’t.) I love scrambled eggs, and I’m, like, a total pro. (See what I did there?)

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I was 30 before I realized what good scrambled eggs tasted like. I truly thought that they needed to be cooked to death, lest I want to die of salmonella or food poisoning. There was to be no trace of moisture in your scrambled eggs—the browner, the better.

Then I tried them at a famous restaurant owned by some famous chef—I can’t remember who, and I don’t remember where … I just know that they were light, fluffy, and creamy. It was a dreamy breakfast experience that transformed the way I make eggs.

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The secret, I found out, was sour cream. Many people add milk or half and half to their eggs before they put them in the pan, but sour cream offers that same creaminess, but with a little more body.

Scrambled eggs also have the tendency to be a little bland—a heavy dose of salt and pepper goes a long way—and sour cream helps with that, too. It adds a very subtle depth of flavor: I’d say it’s tangy, but it’s almost more of a sweet sourness. You know it’s there, but you also kind of don’t.

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My estimation is roughly one small scoop of sour cream to each egg. Whisk the eggs in the bowl first, and then add it—it’ll mix in a little bit better (the sour cream can be lumpy if the scrambling isn’t started first). Then cook your eggs with plenty of butter (I use about 2 tablespoons), and pull them just before they’re dry (they’ll continue cooking a tiny bit before they’re plated). The result: delightfully light eggs—and bragging rights.

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