Sour Cream Scrambled Eggs
(6 servings) Printable Version
Beat the eggs in a bowl with a rotary beater until lemon color, then blend in sour cream, salt, pepper and rosemary.
Pour the egg mixture into butter in double boiler.
Cook over medium heat, stirring to keep the mixture from sticking to the bottom of the pan as the mixture sets. Cook until as firm as you desire.
The eggs need to be done but still soft and fluffy.
Serve while hot with crisp buttered sourdough bread toast.
This is a very tasty and unusual recipe. The eggs are cooked in a double boiler so they turn out tender yet fluffy.
Mr Breakfast would like to thank taintfair for this recipe.
Comments About This Recipe
What do you think of Sour Cream Scrambled Eggs?
Overall Average Rating =(out of 5)
Based on 3 votes.
I'm trying it as I speak and its has a unique taste. Not overwhelming and just a hint of sweetness I like it. Thanks.
Comment submitted: 10/23/2010 (#11440)
I wanted to stretch my eggs to make an omelet tonight. Normally I use milk but I am out of milk. I DO have a new tub of sour cream and googled "adding sour cream to eggs" to see if it was doable. You were the first link to come up. I am encouraged and will try it tonight!!!
Comment submitted: 5/5/2010 (#10445)
From dk2852 (Team Breakfast Member)
For those of you interested to know, these were the eggs featured on the episode of the Soprano's. There also great in real life too.
Comment submitted: 1/27/2009 (#7466)
From C. Weeeeezy!
Haven't made eggs with sour cream yet, but I am going to try it tomorrow. I will post the outcome.
Comment submitted: 8/3/2007 (#3313)
These are fantastic!
Comment submitted: 1/14/2007 (#1210)
Haven't tried this particular recipe, but I looked up scrambled eggs and sour cream because I made it that way the other day (sans rosemary) and it was great. Just wanted to see if anyone else did it.
Comment submitted: 12/12/2006 (#935)
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