Add This One Ingredient to the Skillet for Restaurant-Worthy Scrambled Eggs

Looking to break out of your boring breakfast routine? If your usual scrambled eggs always seem to be a bit dry and uninspired, we’ve come across just what you need. 

The trick calls for adding one single egg yolk and a dollop of crème fraîche to the scrambled eggs, just before they’re finished cooking all the way, to add richness and to stop the eggs from continuing to cook and drying out. The best part? It takes just a few ingredients and minutes to prepare. To see if this method is worth it, I decided to test the recipe to find out. 

According to Yarin, you’ll need just a few pantry staples and fresh herbs to achieve great scrambled eggs: 3 large eggs and 1 egg yolk, 1 tablespoon unsalted butter, and 1 tablespoon crème fraîche.

Prepare your eggs: Crack the 3 eggs into a bowl and whisk vigorously. Crack one egg and separate the yolk into a different bowl. 

Cook your eggs: Heat a tablespoon of butter in a nonstick pan on low. When the butter has melted, add the 3 whisked eggs and slowly stir using a rubber or plastic spatula. After approximately 30 seconds, add the crème fraîche and egg yolk and gently stir for another 10 to 15 seconds, or until the egg yolk is just incorporated and warmed through, but the eggs are still soft and creamy. 

These scrambled eggs were not only relatively simple to make — the entire process took around 10 minutes. The eggs were super fluffy and creamy, thanks to the addition of the yolk and crème fraîche. If you don’t have crème fraîche, sour cream or even full-fat Greek yogurt could easily be substituted. While I wouldn’t necessarily make these scrambled eggs on mornings when I’m in a rush, I’d absolutely make them again for overnight guests or as a treat for myself on weekends.