Fluffy Scrambled Eggs

Name: Fluffy Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 6 [Organic Valley® Large Eggs]; 2 tablespoons [Organic Valley® Salted Butter]; 1 tablespoon [Organic Valley® Sour Cream]; 1 tablespoon chopped fresh chives; Pepper, to taste; Salt, to taste

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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This easy recipe for Fluffy Scrambled Eggs can easily be doubled when using the same size skillet to serve a bigger family! Serve with toast and fresh fruit for a light meal that’s as delicious as it is healthy.

Featured in:Farmers Are Not the Only Ones Who Crave Second Breakfast

5 min Prep10 min Cook15 min Total

5 min Prep•10 min Cook•15 min Total

2 Servings

5 min Prep10 min Cook15 min Total

5 min Prep•10 min Cook•15 min Total

2 Servings

Featured in:

Farmers Are Not the Only Ones Who Crave Second Breakfast

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Ingredients

1 tablespoon chopped fresh chives
Pepper, to taste
Salt, to taste

Directions

In a 10-inch cast iron skillet or nonstick skillet, add eggs and butter. Put over medium high heat.
Using a rubber spatula, stir eggs to break the yolks. Continue to stir the eggs and butter, scraping the sides and bottom of the skillet, until the butter melts. Reduce heat to medium low. Continue to stir eggs until they begin to cook and start to look fluffy. Once you don’t see anymore liquid, remove the skillet from the heat. The eggs will continue to cook a little from the heat of the skillet.
Add in the sour cream and stir to combine completely.
Add in the chopped chives and season with salt and pepper to taste. Serve immediately.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

In a 10-inch cast iron skillet or nonstick skillet, add eggs and butter. Put over medium high heat.
Using a rubber spatula, stir eggs to break the yolks. Continue to stir the eggs and butter, scraping the sides and bottom of the skillet, until the butter melts. Reduce heat to medium low. Continue to stir eggs until they begin to cook and start to look fluffy. Once you don’t see anymore liquid, remove the skillet from the heat. The eggs will continue to cook a little from the heat of the skillet.
Add in the sour cream and stir to combine completely.
Add in the chopped chives and season with salt and pepper to taste. Serve immediately.

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