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Author Notes: This recipe gives the basics on how to achieve the perfect egg scramble that is soft and fluffy, cooked well, and delicious. I learned this method from my Aunt Joyce who learned it from her Mother-In-Law. —Gaia Goodness Natural Foods
Makes 2 servings
- 4 large eggs
- 4 tablespoons water
- 1 tablespoon salted butter
- 1 tablespoon sour cream or Greek yogurt
- 1/4 cup Asiago cheese shredded
- 1/4 cup Goude cheese shredded
- 1 pinch Sea salt and black pepper
- In a bowl, whisk together eggs, and sour cream or yogurt until thoroughly combined. (no sour cream lumps if you can help it). Set aside.
- Heat 4 Tbsp of water in a skillet over a low-medium flame.
- Once the skillet is hot, add 1 tbsp (1 pad) of salted butter and allow it to melt thoroughly into the water.
- Add all the cheese to the water and butter mixture in the skillet.
- When the cheese begins to melt, pour in the egg mixture.
- When the egg starts to firm up a little bit, use a large spoon, preferably hard plastic, and stir the eggs and cheese together making sure to combine thoroughly.
- The key to perfect scrambled eggs is cooking them slow and low.
- If you notice the skillet is too hot turn the flame down.
- Your eggs should be done after 8-10 minutes, maybe less if you like softer eggs. I like mine well done!
- Be sure to stir constantly.
- All the water should be evaporated.
- Nothing should stick to the pan and your eggs should be fluffy with a bright yellow color.
- Spoon the eggs onto a plate, garnish with some parsley or dried dill and enjoy!