• 4 large eggs

• 1 tablespoon sour cream

• Salt and pepper, to taste

• 1 teaspoon butter or a drizzle of olive oil for the pan

Optional Add-ins:

Chives, shredded cheese, chopped spinach, or even a dash of paprika — but Nana keeps it classic.

Instructions:

1. Crack the eggs into a bowl and add the sour cream, salt, and pepper.

2. Whisk well, making sure the sour cream is fully blended into the eggs.

3. Heat a non-stick skillet over low heat and add butter or oil.

4. Pour in the egg mixture and let it sit for a few seconds before gently stirring with a spatula.

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5. Slowly stir and fold the eggs, letting them cook gently. Don’t rush it!

6. Remove from heat while still slightly soft — the eggs will continue to cook in the pan’s residual heat.

7. Serve immediately, garnished with chives or herbs if desired.

Why It Works

• Creaminess: Sour cream creates a smooth texture without making eggs greasy or runny.

• Tangy Balance: The subtle acidity enhances the flavor profile of the eggs.

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• Moisture Retention: It locks in moisture, preventing dry or rubbery eggs.

Tips from Nana:

• Low and slow is the golden rule. High heat is the enemy of creamy eggs.

• Always use fresh eggs for the best texture and flavor.

• Don’t over-stir — let the eggs set slightly before each fold.

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The Verdict

Sour cream in scrambled eggs might sound unconventional, but once you try it, there’s no going back. It’s the kind of quiet kitchen wisdom passed down through generations — no fancy tricks, no trends, just delicious results.

Next time you crave scrambled eggs, channel a little Nana magic and try her secret. One bite, and you’ll understand why it’s her never-fail go-to — and now mine, too.