Scrambled Eggs with Sour Cream

Sour cream is not only a delicious addition to your morning eggs. It also plays a valuable role in stopping the eggs cooking, meaning you can eat them at your desired level of doneness, every single time. Find out how to make the perfect Scrambled Eggs with Sour Cream.

How to Scramble Eggs

The concept is very simple, of course. Eggs, in a pan, yolks and whites mixed together over heat, until they cook through to a pale yellow mass. You’ll need a little fat of some sort for the pan, and salt and pepper. The rest (or not) is up to you.

Scrambling eggs is supposed to be one of the most basic cooking skills there is. But my word! If it’s so basic and easy, then tell me why is there so much conflicting advice about it?! I think a large part of the problem lies in how quickly eggs can overcook, turning from a delight into unpleasant rubberiness in a flash. Not to mention that everyone has their own preferred level of doneness. One person’s perfect is another person’s liquid egg horror… That’s why scrambled eggs with sour cream are such a great thing, because you can arrest the cooking process at the exact time that the eggs are perfect for you.

Scrambled Eggs: Creamy or Firm?

I’m Team Creamy all the way! By that, I mean that the eggs should be just set enough to stand up in a soft mound, but soft enough that you can’t see separated curds. They’re not liquid any more, but still a long way off firm. I have been told more than once that eating soft scrambled eggs risks food poisoning. But if you are careful with your choice of eggs and the way you handle them, this risk is minimal.

The food pathogen in question is Salmonella, which can infect hens and be present on eggshells. However, the risk of salmonella infection in an organic flock of hens – or any flock with plenty of space to roam – is greatly reduced. So I buy organic eggs. Additionally, you can rinse the shells before cracking the eggs, and also wash your hands after touching them. Plus some countries (stand up proudly, United Kingdom!) vaccinate their entire hen population against salmonella, making British eggs especially safe. I’m not going to pretend that there is zero risk, but my family and I have been eating soft scrambled eggs our entire lives, and none of us has ever gotten sick from them.

How to Make Scrambled Eggs with Sour Cream

Start off by beating the eggs together and add any other ingredients you want. I used a little cooked ham for this recipe, but this is completely optional. You could also add salami, tomatoes, diced bell peppers, melty cheese like mozzarella, fresh or dried herbs – it’s completely up to you.

Then you warm some oil or fat in a pan over low heat. I like to use butter for its richness and flavor, but if you’re more health conscious, olive oil is a good choice. The key here is not to heat the fat too much. If you’re using butter, it should melt but not sizzle. You want it warm rather than hot – definitely not so hot that the eggs sizzle immediately when you add them to the pan. If you’re not sure, add just a single drop to check.

Then you add the beaten eggs and immediately turn the heat down even more, if possible. If you’re cooking on a gas stove, you may want to move the pan on and off the flame, as even the lowest gas setting can be too strong for the perfect creamy eggs. As the eggs cook, use a spatula to gently scrape the bottom of the pan, pulling the eggs up as they set and mixing into the liquid above. For me, it takes about 3-4 minutes for them to become perfect.

Now the clever bit: the instant your eggs look perfect to you, turn off the heat and add the sour cream. The cold sour cream will stop the eggs cooking immediately, by lowering the temperature. Stir it in and voilá – the perfect creamy scrambled eggs with sour cream.

Toppings and Sides for Scrambled Eggs

Again, this is completely up to you, but I like my scrambled eggs with a tiny grating of parmesan and some chopped chives. And buttered sourdough toast on the side – truly a breakfast of champions! But I have also been known to serve them with grilled bacon, fried potatoes, grilled tomatoes, crispbread or even smoked salmon, if I am feeling especially luxurious!

And More…

Looking for more tasty breakfast recipes? Try out one of these:

• Orange Ricotta Pancakes
• Air Fryer Granola
• Buckwheat Banana Bread
• Caramelized Apple and Fig Oatmeal
• Asparagus Omelet with Ricotta

Conclusion

Now you know how easy it is to make Scrambled Eggs with Sour Cream and get the eggs cooked just perfectly every time, crack open a box of organic eggs for your next breakfast. Paired with ham, or cheese, or fish – or just plain – they’re the perfect way to start your day.