- September 8, 2014 at 11:36 pm #346207
Scrambled Eggs with Sour Cream and Chives
4 large eggs
1/2 tsp kosher salt (or to taste)
1 tbs minced fresh chives, divided
1 tbs butter
1 tbs sour cream
Crack the eggs into a medium sized bowl and whisk thoroughly, until no streaks of unmixed whites remain. Add the salt and 2 tsp of the minced chives and whisk to combine.
Heat a medium skillet (non-stick is easiest) over medium low heat and add the butter. When the butter has melted and stopped foaming, pour in the eggs and let sit for about 30 seconds, or until the eggs have just begun to set on the bottom.
For creamy eggs with small curds, stir the eggs constantly with a soft spatula, flat whisk or a fork.
For moist scrambled eggs with larger curds, stir occasionally.
When the eggs are mostly set, but with some streaks of uncooked egg, stir in the sour cream.
Cook, stirring occasionally, until the eggs are done the way you like them. If you like your eggs more done, continue to cook them until they’re the consistency you like. Keep in mind that the heat of the eggs will continue to firm them up after you’ve removed them from the pan, so take them out when they’re slightly less done than you want.
Divide between two warm plates and sprinkle the remaining chives over the top.
Serve with toast or biscuits.
- September 9, 2014 at 12:14 am #458418
Yum..Will so make this.Thanks
- September 9, 2014 at 2:35 pm #458429
It’s a nice change from your ‘usual’ scrambled eggs breakfast;-D
- October 2, 2014 at 3:31 pm #458775
Thanks, salsa in addition may be good.
- October 2, 2014 at 11:05 pm #458777
Absolutely! That would be a great addition!!! Go ahead, make changes…make this recipe your own…I’ll never tell;-D
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