We like our scrambled eggs fluffier than fluffy and are appalled when people prefer them any other way.
So what’s the secret to reaching the pinnacle of fluffiness?
It’s not milk or half and half, but sour cream, that makes scrambled eggs light and heavenly.
Joanna Saltz of Delish recommends using one small scoop of sour cream per egg.
Whisk your desired number of eggs in a bowl, add the sour cream and mix it all up. (Throwing in a generous amount of salt and pepper is also recommended.) Cook your eggs in butter for extra fluffiness. Top your finished breakfast with chives.