Scrambled Eggs with Chives and Sour Cream

You can make these eggs either light and delicate, or let them cook a little longer so they’re golden brown on the bottom. Both ways are delicious!

5 eggs
2 Tbsp. orange juice, freshly squeezed
2 Tbsp. milk
2 Tbsp. sour cream
1 Tbsp. fresh chives, chopped
1 Tbsp. butter
sea salt
peppercorns, freshly cracked

Whisk together the eggs, orange juice, milk, sour cream, and chives for 3 minutes, or until entirely uniform.

Heat a medium sized sauté pan over medium heat and melt the butter, coating the pan.

Pour the egg mixture into the pan and let it cook for about 30 seconds (it should just start cooking at the edges).

With a wooden spoon or rubber spatula, push the barely cooked edges into the middle, allowing the uncooked egg to move to the edges.

Continue cooking like this until desired doneness.

Makes 2 servings.