This morning I got sick of my usual toast with Southwestern schmear (which my wife might one day write about in her LJ), so I wanted eggs instead. However, I decided to experiment with something I saw on Jacques Pépin's Fast Food My Way show. He made scrambled eggs with sour cream, which sounds interesting, so I did it and it turned out really excellently (except that I put too much salt in it, but that's another story). It ended up fluffier than the average scrambled eggs without having to undercook it.

So, here's the simple recipe:

Ingredients:

2 eggs
1 tablespoon light sour cream
Salt to taste
Oil (preferably olive oil) for cooking

Hardware:

Frying pan (preferably non-stick)
Spatula
Bowl (2 to 3 cups size)
Whisk
Plate

Instructions:

Crack the two eggs into a bowl, and add the light sour cream and salt. With a whisk, mix the eggs and sour cream thoroughly until no lumps of sour cream is visible.

Heat a pan on medium heat up to temperature. Pour egg and sour cream mixture into the pan and stir constantly with the spatula. Cook and stir until the eggs solidify. Turn off heat and transfer to plate. Serve while warm.

Note: For a fluffier consistency, turn heat off when the eggs are no longer runny but before they solidify and lose the "wet" appearance.