Scrambled eggs are often believed to be a foolproof breakfast to make, but they are actually one of the easiest dishes to ruin, as they can quickly go from fluffy to rubbery in seconds. A common mistake when cooking scrambled eggs is adding milk, and it actually makes them more likely to overcook and ruin their texture.
Many people believe milk adds flavour to eggs, but actually makes them more watery and dilutes their taste.The liquid in milk can also cause eggs to steam and cause temperature spikes so you are more likely to end up with burned scrambled eggs that taste awful. Luckily Sara, a cook and founder of Yummy Addiction has shared there is a simple way to ensure scrambled eggs cook slowly and perfectly, as you just need a dollop of sour cream.
Sarah said: “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.”
Why should you add sour cream to scrambled eggs?
Sour cream contains fat that will coat the eggs proteins as they cook and slows down how quickly as they set.
It also lowers the overall cooking temperature of the eggs so they cook gently at a steady pace, which helps them come out the pan much fluffier.
Using sour cream also makes the scrambled eggs creamy without any added moisture. It is also slightly acidic, which helps soften the eggs so get a silkier texture.
Cooking scrambled eggs with sour cream might seem odd if you have never tried it, but it is a easy way to ensure the eggs do not burn and also helps make them much more flavourful.
What is the best way to cook scrambled eggs with sour cream?
You will need:
- Four eggs
- One tablespoon of butter
- One tablespoon of sour cream
- One tablespoon of chives
- One teaspoon of parmesan cheese (grated(
- One tablespoon of chopped up ham (optional)
- Salt and pepper
Method:
Crack the eggs into a bow, along with the chopped ham if you wish to use it.
Then, gently whisk the mixture. You just need to mix the ingridents together, so do not make the mixture frothy as it can lead to dried-out scrambled eggs.
Place a frying pan on a very low heat, and add the butter. Once the butter has fully melted, add the egg mixture. Stir the eggs for a few minutes while they are cooking, and then turn off the heat once you have your desired texture.
Add the sour cream and mix it in properly so all the egg curbs are fully coated, and leave the eggs a minute or two as they will continue to cook.
Then, simply scatter the chives and parmesan cheese on top, season with salt and pepper and your perfectly creamy and fluffy scrambled eggs.