Scrambled eggs with sour cream

Heat butter or lard in a non-stick pan over medium heat until melted and foamy, about 1 minute.

Crack eggs into a bowl, add salt, and whisk together until well combined.

Pour the egg mixture into the hot pan and let it set for 10-15 seconds without stirring.

Gently push the cooked egg portions toward the center with a spatula, allowing uncooked egg to flow to the edges of the pan. Repeat this motion every 20-30 seconds.

When the eggs are still slightly wet on top but mostly set, remove the pan from heat and stir in the sour cream until fully incorporated.

Divide the scrambled eggs among serving plates and serve immediately while warm.