My food journey began with the allure and elegance of the runny yolk. Nothing, and I do mean NOTHING, elevates a dish quite like the slow oozing of an egg yolk. There are many things in life that I am uncertain of. I often ponder…what is the meaning of life? Is there a God? Do squinty eyes correlate with better math skills? Are the readers still reading this? The runny yolk is definitely not one of those questions. I’m rambling on, sorry, let’s continue…
It started four(ish) years ago. I took my TV dinner out of the freezer, popped it into the microwave and without hesitation punched in the time. I had the time and technique memorized (technique=how many holes I needed to punch in the film). I handled that microwave with so much skill and finesse…you’d think I was a Michelin Star chef! Owning up to that title, I proceeded to give that lackluster lump of Salisbury steak a touch of culinary excellence. Ketchup on the fries, done! Ice cream on the questionable “brownie”, done! Only thing left ungraced by my creativity was the steak. It needed an egg.
The first thing I ever cooked without the aid of my microwave was a fried egg…scrambled egg. First attempt: broke the yolk. Second attempt: broke the yolk. Third attempt: didn’t break the yolk…but ended up cooking the egg completely through. It’s just eggs! You put it in the pan, you wait, you eat…why were mine so black on the bottom? A few hundred eggs later, I present to you my redemption.
- 4 Large Eggs
- 1 tbsp Butter Unsalted
- 1 tbsp Sour Cream
- 2 tsp Chives Chopped, I like 1/8 of an inch
- Salt & Black Pepper To Taste
- Crack the eggs in a bowl.
- Heat the pan over low-medium heat. Toss in the butter.
- As soon as the butter has melted, toss in the eggs.
- Crack the yolks and continuously stir the eggs. Make sure to scrape the sides as well (I do it in 10-15 second intervals).
- When the eggs are mostly set but still a little runny, add in 1 tsp of chives and sour cream. I like to season with salt at this point.
- Mix for 20-30 more seconds and remove from heat.
- Finish with black pepper and the remaining chives.
Variations:
For scrambled eggs that are yellow all the way through: whisk the eggs before putting them in the pan.
For a softer, more velvety mouth feel: continuously mix the eggs in the pan over low heat.
For a lumpier, more substantial bite: mix the eggs less frequently (15-25 second intervals) over low-medium heat.
Sour cream can be replaced with: creme fraiche, butter, heavy cream or milk (my least favorite).
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