Sour Cream Scrambled Eggs

🧂 Ingredients

• 6 large eggs
• 3 tablespoon butter

  (divided into 3 portions, 1 tablespoon each)
• ½ teaspoon salt
• 3 tablespoon sour cream
• ½ tablespoon chives

  (optional - fresh, chopped)
• ¼ cup cheddar cheese

  (optional - grated)

Instructions

• 1 First, in a bowl whisk the eggs until light, fluffy, and frothy. Then, whisk in
  the salt, sour cream, and optional chives. Do not add pepper before the eggs are
  done cooking (*see note).
• 2 Heat a skillet over medium heat, then add the whisked egg mixture. Pour the egg
  directly into the middle of your skillet then add the first 1 tablespoon portion
  of butter.
• 3 Use a spatula to gently slide the eggs across the bottom of the skillet, moving
  the cooked egg portions so that the folded up on one side and the uncooked egg
  fills in the cleared space in your skillet.
• 4 Halfway through cooking when the eggs are semi-solid, add in 1 more portion of
  the butter. Continue moving the eggs around as they firm up. Once they are
  starting to look like scrambled eggs, add the final portion of butter.
• 5 Remove from heat, top with optional cheddar cheese, and serve immediately.

Nutrition Info