Scrambled eggs are a breakfast staple in the UK, but achieving the perfect texture can be tricky. Overcooking them by even a minute turns them rubbery. However, the late chef Anthony Bourdain shared a simple trick to keep them soft and creamy: stir in sour cream as they finish cooking.
The Secret Ingredient
According to Bourdain's technique, a spoonful or two of sour cream added at the end of cooking keeps eggs creamy and smooth, even if you overcook them. Food blogger Emily, writing on My Everyday Table, praised this method for adding a 'new level of creaminess' that's easy to replicate.
How to Make the Ultimate Scrambled Eggs
The recipe requires a knob of butter, four whisked eggs, 1/8 tsp sea salt, 1/8 tsp pepper, two tbsp chopped chives, and two tbsp sour cream. Optional: half a cup of sliced bacon.
Heat butter in a nonstick pan over medium-low heat. Pour in the eggs, stirring slowly and constantly until curds form. Gently scramble with a spatula, pushing larger curds aside so uncooked egg flows to the pan. When just set, remove from heat and stir in sour cream, chives, salt, and pepper.
For a bacon twist, cook strips until crispy, reserve some grease in the pan instead of butter, then cook eggs as usual before adding the sour cream and chives.
