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The Proper Scrambled Eggs

This recipe by Geoffrey Zakarian reveals the secret to perfect, creamy scrambled eggs. By utilizing frozen butter and meticulous temperature control, achieved through constant stirring and off-heat cooking, you'll create a luxurious texture. Finishing with sour cream and chives elevates this classic breakfast staple.
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Cook Time 10 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 1 people
Calories 1386.5 kcal

Equipment

  • 1 Small Saucepot Preferably non-stick, for gentle cooking
  • 1 Whisk For thoroughly beating eggs
  • 1 Heat-Resistant Spatula For continuous stirring and scraping
  • 1 Mixing Bowl For egg preparation
  • 1 Measuring Spoons For precise addition of sour cream

Ingredients
  

Main

  • 3 large eggs plus 1 egg yolk
  • 2 tablespoons unsalted butter cut into 1/4-inch cubes and frozen
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon sour cream
  • 1 tablespoon chopped chives optional

Instructions
 

  • Beat the eggs with the egg yolk in a bowl until smooth and evenly yellow.
  • Put the beaten eggs in a small saucepot with the butter. Cook over medium heat, stirring the entire time with a spatula. The eggs should begin to thicken; transferring them on and off the heat will allow you to control the temperature, creating soft creamy eggs. When the eggs start to become thick and soupy, season with salt and pepper. Return to the heat and cook until desired doneness is achieved; if you'd like them cooked more, simply apply more heat.
  • Mix in the sour cream and garnish with chives if using.

Notes

The use of frozen butter cubes is a sophisticated technique that helps temper the heat, allowing the eggs to cook gently and evenly, preventing them from seizing and creating a rich, emulsified texture. Constant stirring with a heat-resistant spatula is paramount to achieve small, uniform curds and prevent sticking. The "on and off" heat method is essential for precise temperature control, ensuring the eggs cook slowly to a soft, creamy consistency rather than becoming dry and rubbery. Seasoning after initial thickening helps maintain egg integrity. The addition of sour cream at the end adds a touch of tang and luxurious creaminess, while fresh chives provide a bright, aromatic finish.