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Anthony Bourdain Creamy Scrambled Eggs

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Ready to try out the secret to Anthony Bourdain scrambled eggs? Sour cream in eggs!!! Yes, we’re making scrambled eggs WITH sour cream. The end result? Perfectly creamy scrambled eggs – even if you overcook them. Just 4 ingredients and 15 minutes to make Anthony Bourdain’s eggs and sour cream! Serve them with an iced coffee with sweet cream cold foam and some hearty rye bread toast for the perfect breakfast meal or a lovely Sunday brunch.

If you aren’t familiar with Anthony Bourdain’s scrambled eggs, you’ll want to change that immediately, the trick to his scrambled eggs is genius. It’s a simple recipe AND a delicious recipe AND one of my favorite ways to eat eggs.

If you’re looking for more hearty breakfast recipes, be sure to try my banana oatmeal pancakes, Greek yogurt parfaits, bacon egg and cheese bagel sandwich, or Instant Pot steel cut oats next time.

Bowl of creamy scrambled eggs with sour cream and chives

Estimated reading time: 9 minutes

The Anthony Bourdain Eggs Story

Years ago, when we were new to California, we watched the LA episode of Anthony Bourdain’s Layover show and copied everything he did and everything he ate with dedication. We went out for Korean BBQ the very next night. We took his advice and ordered the pork neck stew. We made his scrambled eggs a few days later. We did not stay in a private bungalow at Chateau Marmont…but everything else? We did.

When Anthony Bourdain stays in his (fancy) bungalow, he always makes his own breakfast. I love that it’s one of those chef meals that features simple elements that come together in a delicious way.

What You’ll Love about Creamy Scrambled Eggs

  • Incredible rich and creamy flavor
  • Silky smooth scrambled eggs, not dry and rubbery
  • Made with just 4 basic ingredients
  • Cooks up in 10 minutes
  • Make them for breakfast, lunch, or dinner

Ingredients

  • Bacon – Optional ingredient, but adds great flavor if you like bacon! Use thick-cut, but really anything will work. Cutting the bacon while frozen is a nice hack.
  • Eggs – Use the highest-quality large eggs you can afford, they truly taste better! Look for deeply orange yolks, which will show good egg quality.
  • Sour cream – Use full-fat sour cream for best flavor and texture. You could also try some whipped cottage cheese for a protein boost if desired.
  • Chives – You could also use thinly sliced green onion, but chives are preferred.
  • Sea salt and black pepper
Ingredients to make the best scrambled eggs

How to Make the Best Creamy Scrambled Eggs

This is an overview on how to make creamy scrambled eggs, the detailed instructions can be found below in the recipe card.

Whisk eggs. Crack eggs into a small bowl and whisk until they are a pale yellow in color.
Whisked eggs in a bowl for scrambled eggs
Cook eggs. Melt butter in a nonstick skillet over medium-low heat and pour in whisked eggs (no milk, no water!!!).
Stir eggs. Stir constantly, but slowly (scramble) with a rubber spatula, until curds have formed and eggs are set.

TIP: To gently scramble the eggs (this will help result in tender eggs), use a spatula to slowly push the larger curds to the side so the uncooked part flows to the skillet. You can do this in small circles or a figure 8 motion.

Scrambled eggs in a pan with sour cream and chives
Finish scrambled eggs. When eggs are finished cooking, gently fold in a spoonful of sour cream and chopped chives and get ready for the best scrambled eggs. Top with freshly ground pepper if desired.
Scrambled eggs with sour cream in a skillet

How to Make Scrambled Eggs with Bacon

If you want to make the full Anthony Bourdain eggs, you’ve got to include some bacon.

  • Fry bacon. Slice the bacon into thin strips and cook in a nonstick pan over medium-high heat until crispy. Spoon out some of the grease, leaving some in the pan as our fat instead of using butter.
  • Cook eggs. Pour the egg mixture into the non stick skillet (with bacon) over medium-low heat (no milk, no water!!!) and stir constantly (scramble) with a rubber spatula, until curds have formed and eggs are set.
  • Finish Bourdain scrambled eggs. When eggs are finished cooking, gently fold in a spoonful of sour cream and chopped chives and get ready for the best scrambled eggs. Top with freshly ground pepper if desired.
plate with creamy scrambled eggs fruit bacon and toast
Photo Credit: Loren Runion for My Everyday Table.

FAQs

Can you use sour cream instead of milk in scrambled eggs?

Yes, you can use sour cream instead of milk in scrambled eggs and in fact, you DON’T want to add milk or heavy cream to your scrambled eggs.

Why shouldn’t you add milk to scrambled eggs?

Adding milk to scrambled eggs is common, but you shouldn’t do it!

While we think it makes eggs, better, it actually dilutes the flavor and will give them a rubbery texture.

What is the secret ingredient for scrambled eggs?

Anthony Bourdain’s secret ingredient for scrambled eggs is sour cream, and once I tried it, I agreed completely!

What can you put in scrambled eggs to make them taste better?

Adding a dollop of sour cream to scrambled eggs will give them rich flavor and silky smooth texture.

Storage Instructions

Store any leftover scrambled eggs with sour cream in an airtight container in the refrigerator for 2-3 days. Eggs are not the best reheated, but the sour cream in eggs trick helps with reheating, too!

How to reheat

Gently reheat your Anthony Bourdain scrambled eggs in a skillet with some butter over medium heat, or in the microwave, just until warm.

Be careful to not overheat them or they will get rubbery.

Close up of scrambled eggs with bacon

What to Serve with Scrambled Eggs

Serve up these creamy scrambled eggs with a simple side or two for a filling and balanced meal:

Want More?

Follow Emily on Instagram or TikTok for family dinner recipe videos and tips for feeding kids.

plate with sour cream scrambled eggs
Photo Credit: Loren Runion for My Everyday Table.

More Easy Breakfast Recipes

If you like this perfectly creamy scrambled eggs recipe, you might also like some of these other easy breakfast recipes:

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Bowl of creamy scrambled eggs with sour cream and chives

Anthony Bourdain Scrambled Eggs with Sour Cream Recipe

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Stove
  • Cuisine: American
Save Recipe

Description

Anthony Bourdain’s secret to the best creamy scrambled eggs? Stirring your scrambled eggs with sour cream! Just 3 ingredients to make + ready in 15 min. 


Ingredients

Scale
  • 1/2 cup sliced bacon (optional, see note below)
  • 4 eggs, whisked
  • 1/8 tsp. sea salt
  • 1/8 tsp. pepper
  • 2 Tbsp. chopped chives
  • 2 Tbsp. sour cream

Instructions

  1. Heat a medium or large pan (nonstick if you have it) over medium-low heat.
  2. Pour eggs to pan, stirring slowly and constantly, until curds start to form.
  3. When set, remove from heat and stir in sour cream, chives and season with salt and pepper to taste.

Notes

  • TIP: Use a spatula to gently scramble the eggs (this will help result in tender eggs), by slowly pushing the larger curds to the side so the uncooked part flows to the skillet. You can do this in small circles or a figure 8 motion.
  • TO ADD BACON: 
    • Fry bacon. Slice the bacon into thin strips and cook in a nonstick pan over medium-high heat until crispy. Spoon out some of the grease, leaving some in the pan as our fat instead of using butter.
    • Cook eggs. Pour the egg mixture into the non stick skillet (with bacon) over medium-low heat (no milk, no water!!!) and stir constantly (scramble) with a rubber spatula, until curds have formed and eggs are set.
    • Finish Bourdain scrambled eggs. When eggs are finished cooking, gently fold in a spoonful of sour cream and chopped chives and get ready for the best scrambled eggs. Top with freshly ground pepper if desired.

Keywords: scrambled eggs with sour cream, sour cream in eggs, eggs and sour cream, creamy scrambled eggs, anthony bourdain scrambled eggs

Food styling and photography by Loren Runion.

This post may contain affiliate links. They do not add any charge to you, but I will make a very small commission from them. I only link to products I use and recommend. Thank you for your support!

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Comments

  1. Chelsea @ Designs on Dinner

    I love Anthony Bourdain because he’s well-spoken, hilarious, and gracefully encounters crazy happenstances (like roasted guinea pigs). I hate him because he has the most amazing job in the world, and I want it.

    I also love simple, delicious recipes. This looks like a keeper. Happy Monday!

  2. Megan (Braise The Roof)

    He cracks me up. There was an episode of No Reservations when he was in Sweden and kept making fun of ABBA, and saying, “c’mon, you guys don’t REALLY like them, do you?” and all the Swedes’ responses were, “well, yes. Yes we do.” It was hilarious. (I clearly identified, being the good Scandinavian that I am)

    • Emily

      Hi Jamie! It is French Meadow Bakery Pumpernickel. It is so gorgeous, I love it! You could try to find it in a natural food store, Whole Foods, etc.

  3. sophia

    I can see why people hate on Anthony Bourdain…esp the vegans. Haha! But I love him. Usually people won’t be able to get away with the things he says though! I don’t know how he does it!

  4. Lori

    Love, love, love. For me it’s first the travel, then the food. We saw him in Louisville in Feb with Eric Ripert. I just have so much respect for his philosophy, and how he views visiting another country as being in the local’s home (which is a big reason why he won’t refuse meat when the people are offering him the rarest delicacy, he sees disrespect in that). My husband is currently reading Medium Raw and I’m going to get to it next. Great so far, or so I hear! 🙂

  5. The Omnivore

    I’m a big fan as well for his honesty (although I know that’s what many dislike most about him). Also love the idea of mixing bacon into the eggs rather than alongside them.

  6. mike

    My wife and i were also inspired by Tony Bourdain to make these, just like your instructions. They are amazing and are now a brunch staple in our home






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