How to Make It

Crack the eggs into medium sized mixing bowl. Add salt and beat the eggs with a whisk or fork until there are no streaks in the eggs.

Heat a heavy-bottomed nonstick pan over medium-low heat. Add the butter and let it melt.

Add the black pepper to the eggs and beat them well to incorporate air into them.

Once the butter in the pan is hot (but not scolding) pour in the eggs. Don't stir! Let the eggs cook and set (about one minute).

Push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. Start gently scrambling the eggs.

Add the sour cream, turn off the heat and continue scrambling the eggs until all the uncooked parts become firm.

Serve warm and enjoy!