Your mornings are about to get a whole lot tastier with the surprising secret to achieving perfect fluffy scrambled eggs. The key, according to a professional chef, is a humble fridge staple: sour cream. Sounds a bit messy though, doesn’t it? However, with this simple swap, your mornings are bound to be a whole lot fluffier and more flavorful.
Regular Scrambled Eggs vs. With Sour Cream
Scrambled eggs are a breakfast classic, known for being filling, quick to cook, and endlessly customizable. Typically, eggs are beaten, seasoned with salt and pepper, and cooked in butter or oil. To achieve that sought-after fluffiness, many recipes call for adding milk or water, which evaporates during cooking, helping the eggs rise.
Chef Nelson Serrano-Bahri adds sour cream, often reserved for tacos and baked potatoes, as the secret ingredient in his recipe for scrambled eggs instead. He says that sour cream brings three essential elements to the pan: fat, moisture, and acidity. This trifecta results in a scrambled egg that’s tender, moist, and perfectly complemented by the tanginess of sour cream. You should add it during the last minute of cooking to prevent watery eggs.
How to Make Scrambled Eggs With Sour Cream
Ingredients:
- 2 large eggs
- 1 tbsp sour cream, room temperature
- Salt and pepper, to taste
- 2 tbsp butter or olive oil
- Freshly chopped chives or other herbs (optional)
Instructions:
- Beat eggs in a bowl until mixed.
- Heat butter or oil in a skillet over medium heat.
- Pour in beaten eggs and stir occasionally until they start firming up (about 2-3 minutes).
- Just before they’re done, fold in sour cream and cook for an additional minute until fully cooked.
- Remove from heat, season with salt and pepper, and serve on a warm plate.
- Garnish with chives or herbs if desired.