Fluffy Scrambled Eggs


Today is Saturday.

Good morning! Or, in my house, "I'M STARVING!" Yikes. Since hunger levels were fierce, and I spent all day baking scones yesterday, no pancakes would be happening today. I quickly whipped up the world's fluffiest scrambled eggs and boom- less screamy kids. I know you know how to make scrambled eggs, but this recipe is the very first thing I ever taught myself how to "cook" when I was a young 20-something, still living at home, finally ready to stop eating cereal for all four meals of the day. So it's near and dear to me and you have to make it.

Also, I am taking a virtual cooking class today! The ingredients I have to buy are Starbursts and radicchio, so it should be insightful. More to follow, should it be better than a Starburst Salad. And then it's date night yo! Hot dogs for these babies.

Liz's Fluffy Scrambled Eggs 

Ingredients

Note the beauty of these ingredients against the stark contrast of no house plants in the shot.

Eggs

Sour cream

Salt and pepper

 Coffee

Instructions

1) Crack your eggs in a bowl. Add a pinch of salt and a few cracks of pepper. Whisk in a dollop of sour cream. Whisk Whisk.

2) Melt some butter or bacon fat in a pan. A pat of butter is 36 calories. You can cave. We will discuss bacon fat another day. You guys aren't ready yet. I wasn't even ready until a few weeks ago.

We always use our Scanpans, which are meant only for eggs really. 

3) Dump your eggs in the pan. Using a silicone spatula or whisk, swirl them around, scraping the sides and bottom. They take two minutes to be perfect.

After 30 seconds.
A minute later.
Boom - get it girl. Oh wait that's the scone.

UGH. This guy. Thinks he doesn't like sour cream (obviously I don't believe him), but worst of all he likes dry, not fluffy, ketchup-loaded eggs. He didn't even garnish with celery leaves. Call Steve for this recipe.
Ahhh Saturdays.
 

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