The best scrambled eggs you will taste, fact!

    7 min

    I tried scrambled eggs in a hotel which added soured cream to them at the whisking stage. I have since experimented and come up with this, which is sublime if I dare say so! And also very easy.


    Derbyshire, England, UK
    7 people made this

    Serves: 2 

    • 4 large eggs
    • 1 tablespoon creme fraiche or soured cream
    • 2 sprigs chives, finely chopped

    Prep:2min  ›  Cook:5min  ›  Ready in:7min 

    1. Crack the eggs into a saucepan placed over a medium heat (not ideal on your best non-stick saucepan!).
    2. With a fork or whisk, gently begin to stir the eggs, ensuring yolks are broken and thoroughly mixed. (A wooden spoon will suffice if you prefer.)
    3. As the eggs begin to cook, remove from heat every 15 seconds and give a good whisk, ensuring all areas of the pan are covered. Nothing should be allowed to stick to the bottom!
    4. It should take no longer than 3 minutes to reach the point at which the eggs are 75% cooked, at which point you should add the creme fraiche. Give a good stir to fold the creme fraiche in to the eggs.
    5. Remove saucepan from the heat and add chives, stirring again.
    6. It is important that you understand the eggs will continue to cook whilst you assemble your dish.

    Serving suggestion

    Goes great atop some smoked salmon on lightly buttered toast, farl or soda bread, with a sprinkle of cracked black pepper.

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    Made it healthier. I must add that this is a very healthy option as opposed to using butter, milk or cream in this recipe!!!!  -  23 Oct 2010