This Simple Ingredient Is The Secret To Silky Scrambled Eggs

Scrambled eggs was one of the first things I learned to cook for myself. It's a rite of passage, really—if you can't cook worth a flip, you should at least know how to scramble eggs.

I grew up on my mom's cheese eggs—simply scrambled eggs with shredded cheese stirred in. But let me tell you a little secret...my mom over-scrambles her eggs. She's doesn't really like eggs, and she REALLY doesn't like runny eggs, so she cooks them until they're dry and squeaky. EEEK.

Mom, if you're reading this, I'm grateful for the generosity of your time and for keeping me fed all these years. But I had to give up those squeaky eggs.

It took me a few years, but now I can even eat a runny egg! I consider it a grand accomplishment, given my years eating lizard eggs.

But every now and then, I crave a classic pan of scrambled eggs. Everybody's got their own secret for "the best" scrambled eggs. Alton Brown uses mayonnaise; Dolly Parton uses ice water. But my favorite thing to add to eggs is something a little fancier: crème fraîche.

What Is Crème Fraîche?

Besides being literally the most annoying word to type correctly (all those accent marks!) crème fraîche is basically a fancy French version of sour cream. But something is magical and different about crème fraîche; it's smoother, lighter, tangier, and more rich-tasting than sour cream or full-fat yogurt. Simply put, it tastes luxurious.

When Do You Add Crème Fraîche to Scrambled Eggs?

In my experience, the best time to add crème fraîche to scrambled eggs is just as they finish cooking, preferably off the heat. If the temperature is too hot, the crème fraîche could curdle, and nobody has time for that.

What's a Good Substitute for Crème Fraîche?

There's no perfect swap for crème fraîche, but a dollop of sour cream will get you the closest in flavor and texture. Avoid yogurt—it just doesn't have the oomph that crème fraîche does. If you've never tasted it, give crème fraîche a try. You just might fall in love.