Here is where you learn to make the best scrambled eggs ever! Deliciously creamy and light, this recipe will definitely make it into your treasured recipe box.
This recipe tells you how to make the best scrambled eggs -the result of not having the right ingredient in the fridge one day. It is actually my mom’s scrambled egg recipe (but modified). Thanks Mom! As a result, I came up with a replacement for the original ingredient, and found it works just as well.
Did you know that 1 egg has 7 grams of protein in it? It’s over 12% of the protein you need each day to meet your dietary needs. So, to incorporate them into your diet is super smart! Eggs are cheap (except the organic, pasture raised ones- they’re over five bucks a dozen at my local grocery store!). I mostly buy the cheaper eggs, but I have splurged on the expensive dozen occasionally, and they are definitely worth the extra money. They remind me of the eggs we’d get from the chickens my parents raised on our farm years ago.
Personally, I don’t care for eggs any other way than scrambled. My family loves eggs, and will eat them however I cook them. Seeing as scrambled eggs are my favorite, I needed to find the very best way to cook them. For years, I would just crack them in a bowl, whisk them with a fork, add salt, pepper and a little milk, and call it done.
Not anymore! I have found the best scrambled eggs recipe known to man!
So, here we go with the recipe…..
The Best Scrambled Egg Recipe
- 6 eggs
- 1/4 cup of full fat sour cream
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 tablespoon of butter
Crack your eggs in a medium size bowl. Add sour cream, salt and pepper. Use an immersion blender to combine this mixture until pale yellow and frothy. Add 1 Tablespoon of butter to a skillet and let it melt. Add the egg mixture, cook over medium/low heat, folding the eggs as they cook. You’ll know they’re done, when all the liquid is evaporated from the pan. Enjoy!
P.S. My mom uses cottage cheese in her eggs. Probably more healthy, and tastes just as delicious as sour cream!
This is delicious with my Cinnamon Raisin Ciabatta Bread recipe.
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