Scrambled eggs will be tastier if you swap milk and butter for a much better ingredient

Scrambled eggs are one of the easiest meals you can make, and I love eating them in summer when I want something quick to eat, so I do not have to spend ages in a hot kitchen. They are creamy, cheap, and the best comfort food when you are craving some protein, but they are really easy to burn if you cook them with milk.

It is traditional in most British recipes to add some milk to the eggs before cooking them, and for years, I could not figure out why my scrambled eggs would come out charred or rubbery. I decided to do a little research outside my cookbooks and discovered that milk was the problem ingredient, as adding too much liquid to scrambled eggs dilutes the flavour and releases steam, which takes longer to cook. This will dry out the egg proteins and cause the lactose in the milk to start browning very quickly, so you end up with dried-out scrambled eggs sticking to the frying pan.

I experimented with lots of other different ingredients after ditching milk and over the years, I realised that sour cream makes the fluffiest scrambled eggs.

It might sound bizarre to add sour cream to a breakfast dish, but it contains fat and moisture that prevents the eggs from drying out, so you get the best texture possible.

Sour cream is acidic, which also helps keep the egg proteins soft and ever since trying out this cooking technique, I have never burned my scrambled eggs.

I really love this recipe as it gives scrambled eggs a silky smooth and custard-like texture which goes perfectly with crunchy toast, so you get a really tasty meal without much effort.

Sour cream is also slightly tangy which complements the richness of the eggs as well as any extra toppings you use and I find it makes them really delicious.

How to make better scrambled eggs
You will need:

Two to three eggs
One tablespoon of sour cream
One teaspoon of olive oil
Chives (optional)
Two slices of bread (optional)
Salt and pepper
Any other toppings (such as cheese, crispy bacon, hot sauce or some spinach)
It might be controversial, but I usually do not use butter to cook my scrambled eggs because it also contains milk solids that burn very quickly.

I prefer to use olive oil, which has a high smoke point, which means it can withstand high heat without burning and will not cause my scrambled eggs to become a charred mess.

Using olive oil or butter is down to personal preference, but if you want to ensure the scrambled eggs puff up properly and become fluffy, then I recommend olive oil.

Olive oil also helps add richness to the scrambled eggs without needing butter or milk so you get the best possible taste without risking them burning in the pan.

Method:

To begin, crack the eggs into a bowl, add a dollop of sour cream and whisk thoroughly until you get a frothy mixture with no streaks.

Place a frying pan on a low heat and add the olive oil. Once it is sizzling, add the olive oil and pour in the eggy mixture.

Use a wooden spoon to push the eggs from the edges of the pan towards the centre until you create lots of small and creamy curds.

Cook for roughly three minutes and then take the scrambled eggs off the heat when they are almost ready, as they will continue to cook in the pan. Add any toppings you wish and make your toast.

Spoon the scrambled eggs onto your toasted bread, serve immediately and each bite should be beautifully tender.