HOW TO MAKE SCRAMBLED EGGS WITH SOUR CREAM RECIPES

Name: Sour Cream Scrambled Eggs
Cook time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 1 tablespoon sour cream; 2 large eggs; Kosher salt and freshly ground black pepper; 1 teaspoon butter; 1 tablespoon chopped chives

SOUR CREAM SCRAMBLED EGGS RECIPE | FOOD NETWORK

Sour Cream Scrambled Eggs Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 10 minutes

Cook Time 10 minutes

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 tablespoon sour cream
2 large eggs
Kosher salt and freshly ground black pepper
1 teaspoon butter
1 tablespoon chopped chives

Steps:

Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.

SOFT AND CREAMY SCRAMBLED EGGS - INSPIRED TASTE

Soft and Creamy Scrambled Eggs - Inspired Taste image

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

Provided by Adam and Joanne Gallagher

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield Makes approximately 2 servings

Number Of Ingredients 3

Ingredients

1/2 tablespoon butter
4 large eggs
1/8 teaspoon kosher salt, or more to taste

Steps:

Melt the butter in a medium non-stick pan over medium-low heat.
Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).

Nutrition Facts : Calories 168, ProteinContent 13 g, CarbohydrateContent 1 g, FiberContent 0 g, SugarContent 0 g, FatContent 12 g, SaturatedFatContent 5 g, CholesterolContent 380 mg

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