A little skeptical that sour cream really goes well with scrambled eggs. We were too, but trust us, it works:
A spoonful of sour cream is the secret ingredient that gives scrambled eggs a fancy spin with a rich, ultra-creamy texture. The tangy taste is subtle, although it does come through. Any type of sour cream will work, but as you might guess, the full-fat version delivers the most indulgent results (and it's the one I prefer to use). Low-fat and nonfat sour cream can certainly be used, but they make for a result that's not quite as rich.
You don't actually need to use a lot of sour cream to taste the result. As a rule of thumb, add one heaping teaspoon of sour cream for every egg.
Have you ever added sour cream to your scrambled eggs? What do you think of this nifty little trick? Share your thoughts in the comment section below!
Article Source: The Kitchn
I’ve been doing that for years, and adding chopped chives to the mix as well – it’s wonderful.
I use plain yogurt instead of sour cream and have also used cottage cheese….fat free
Really is great
Delicious