I tried Bobby Flay's trick for perfect scrambled eggs, and I found an even cheaper way to get similar results

INSIDER

The writer with different scrambled eggs and arrows pointing to each — I used Bobby Flay's recipe and made scrambled eggs with sour cream, Greek yogurt, and crème fraîche.Paige Bennett

Bobby Flay used sour cream, Greek yogurt, and crme frache in his recipe for perfect eggs.
The sour cream recipe for eggs tasted bland and watery.
I would use sour cream if I tried the eggs again.

Bobby Flay, a celebrity chef, says you can avoid a rubbery or dry texture by using crme fraîche, a dairy product similar to sour cream.

Flay's recipe is supposed to yield amazing, silky eggs with this specialty ingredient and a few other tips.

I tried Flay's recipe and looked at two cheaper alternatives to see if they would work the same.

First, I made eggs using sour cream instead of crème fraîche

Daisy sour cream and two eggs in a black bowl on a wooden cutting board — Bobby Flay's recipe called for only two eggs.Paige Bennett

I started with the sour cream, which has a similar flavor and texture to the crème fraîche.

I put a pat of cold butter and sour cream in a pan after reading Flay's recipe.

I was careful not to use too much since I wanted the eggs to be moist and not wet.

Pat of butter and dollop of sour cream in a pan — The butter and sour cream went into the pan first.Paige Bennett

I put the burner to low heat and added two eggs. Once the eggs began to hold their shape, I stirred the mixture with a rubber spatula.

Sour cream and raw eggs stirred with a rubber spatula in pan — I stirred the eggs with a rubber spatula until they began to scramble.Paige Bennett

The heat was turned off before the eggs looked done to keep them moist and prevent over cooking. Flay says that the salt should not be added until the end to make sure the eggs have smooth curves.

The gas burner was turned off and I let the eggs cook in the pan.

Using sour cream was the most cost-effective, but the texture wasn't even throughout

Scrambled eggs with a rubbery look on a white plate — The scrambled eggs with sour cream were decent, but a little rubbery.Paige Bennett

The eggs looked better than I usually make them, and they smelled better.

The eggs tasted good, but not as good as the sour cream.

Despite my constant stirring, I thought they had an odd texture, as a few bites were rubbery and dry, or too wet for my taste.

The writer eats scrambled eggs — If I wanted scrambled eggs in the future, I'd probably add sour cream.Paige Bennett

If I had it on hand, I would add a little sour cream if I wanted scrambled eggs.

The Greek yogurt didn't add the same richness as the other ingredients I tested

Cup of Chobani Greek yogurt and two eggs with white shells sit on a wooden cutting board

I made Bobby Flay's scrambled eggs with Greek yogurt next.Paige Bennett

I followed the same recipe and steps and used the same amount of Greek yogurt to blend into the eggs.

Mostly cooked scrambled eggs with Greek yogurt in a pan — The eggs and Greek yogurt combined effortlessly.Paige Bennett

I knew after the first bite that this ingredient was not a good substitute for Flay.

The non-fat Greek yogurt created a rubbery texture in the dish, unlike the eggs made with sour cream.

The writer sits at black table and eats scrambled eggs and holds fork — Out of the three options, Greek yogurt was the worst.Paige Bennett

I accidentally used yogurt without fat. Greek yogurt's flavor masked the taste of the butter, salt, and eggs and resulted in an overall blandness.

There was a small pool of liquid on my plate.

Finally, I tested Flay's tried-and-true crème fraîche, which pleasantly surprised me

Can of crème fraîche next to two eggs with white eggshells on wooden cutting board

Finally, I tried Bobby Flay's original tip and used crème fraîche.Paige Bennett

I expected the eggs to be rich because of the thick texture of the crème fraîche.

I noticed that the crème fraîche melted into the eggs.

Pat of butter and dollop of crème fraîche in a sauce pan — I added a pat of cold butter and some crème fraîche to a pan.Paige Bennett

The eggs were moist and fluffy, even though the dish took slightly longer to cook.

The one that resulted in the best flavor was the only one that felt undercooked.

The flavor of the eggs was amazing. They tasted soft, rich, and buttery and nearly melted in my mouth.

Scrambled eggs on a white plate — The eggs turned out fluffy and looked fully cooked.Paige Bennett

The creamy eggs would work well with a lot of things.

The eggs with crème fraîche tasted the best, but I'd use sour cream if I made the recipe again

Package of crème fraîche and the writer eating scrambled eggs — Out of the three options, crème fraîche was the best additive.Paige Bennett

I would use the cheaper sour cream if I tried Flay's recipe again.

I usually buy the sour cream anyway, so it would be easier to use if I had it on hand.

If I wanted a more decadent version of this breakfast staple, I would add it to my grocery list.

The original article can be found on Insider.

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