Eldhús elgs

Ingredients

• 3 large cold eggs
• 1/2 tablespoon (7 g) butter
• 1/2 teaspoon sour cream
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon fresh chives, finely chopped

Instructions

1. Crack the cold eggs directly into a cold, deep saucepan or non-stick skillet. Do not whisk or season them beforehand.
2. Add the butter to the pan.
3. Place the pan over medium-high heat.
4. Stir, breaking the eggs apart as they begin to cook. Scrape the bottom and sides of the pan to prevent sticking or browning.
5. After 30-60 seconds, remove the pan from the heat while continuing to stir.
6. Keep stirring off the heat for approximately 10 seconds, then return the pan to the stove.
7. Continue alternating between approximately 30 seconds on the heat and 10 seconds off the heat. Stir constantly throughout the process.
8. Cook for approximately 3 minutes, until the eggs are soft, fluffy, and still slightly wet.
9. Remove the pan from the heat and stir in the sour cream. This cools the eggs slightly and stops them from overcooking.
10. Season with salt and black pepper.
11. Fold in the chopped chives.
12. Serve immediately.