This Egg and Sour Cream Scramble is a simple way to make soft, creamy scrambled eggs with minimal ingredients. The sour cream adds richness and keeps the eggs tender while cooking. It’s quick to prepare and works well for breakfast or brunch.
Ingredients
- 3 large eggs
- ¼ teaspoon salt, or to taste
- Black pepper, white pepper, and a pinch of paprika (optional)
- 2 tablespoons sour cream
- 1 teaspoon butter or olive oil
- Optional garnish: chopped chives, parsley, or grated cheese
Instructions
1. Mix the Eggs
Crack the eggs into a bowl. Add salt, pepper, and sour cream. Whisk until smooth and slightly frothy.
2. Heat the Pan
Place a non-stick pan over low to medium-low heat. Add butter or olive oil and let it melt gently. The pan should not be too hot.
3. Cook Slowly
Pour the egg mixture into the pan. Let it sit for a few seconds, then gently stir with a spatula, folding the eggs from the edges toward the center. Keep stirring slowly so the eggs cook evenly.
4. Finish Off Heat
When the eggs are mostly set but still slightly glossy, remove the pan from heat. The residual heat will finish cooking them without drying them out.
5. Serve
Transfer immediately to a plate. Add herbs or cheese if desired. Serve with toast, avocado, or fresh vegetables.
Approximate Nutrition (Per Serving)
- 210 kcal
- 13 g protein
- 17 g fat
- 2 g carbohydrates
Storage
Scrambled eggs are best eaten fresh.
If needed, refrigerate in an airtight container for up to 2 days.
Reheat gently over low heat with a small splash of milk or cream to keep them soft.
