Scrambled eggs can come out rubbery if you are not using the right ingredients, but there is an easy way to make them a lot creamier with a cheap ingredient found in most fridges.
Scrambled eggs are the best hearty breakfast to warm yourself up now that the weather is getting colder, but they tend to dry out if you cook them with milk. It is really common to make scrambled eggs with milk, but it tends to make the eggy mixture watery which dilutes the flavour.
Milk also produces a lot of steam, which can quickly overcook the eggs or cook them unevenly so you are left with a mess. Oil also has a high smoke point that can also burn eggs if you make them with milk, which results in rubbery curds that have a dull or bitter taste.
However, I have found a way to make really creamy and fluffy scrambled eggs, as you simply need to add a little sour cream instead.
Sour cream has a thicker texture and adds more moisture to the eggs so they cook as a slower rate in the frying pan. It helps gives the eggs a silkier, custard-like texture, rather than turning out burned and watery as they typically do with milk.
I also find scrambled eggs made with sour cream taste much creamier taste with sour cream and are more enjoyable to eat.
Adding sour cream is an easy way to whip up perfect scrambled eggs in less than 10 minutes, and it’s practically foolproof as you are unlikely to overcook or burn them using this method.
How to make the perfect scrambled eggs
You will need (per person):
- Two eggs
- One tablespoon of sour cream
- One teaspoon of butte
- Salt and pepper
Method:
Start by cracking your eggs into a bowl, and whisk properly as this contributes to the fluffiness of scrambled eggs. Next, add the sour cream and continue stirring until you have a completely blended mixture, and then add a pinch of salt.
Place a frying pan on a medium-low heat, and add the butter. Once the butter has melted, you can pour the eggy mixture into the frying pan.
Let the eggs sit for roughly 10 seconds, and then start stirring them with a spatula. Simply stir slowly and keep folding the eggs over once curds start to form.
Just before the eggs set and they still look moist, take them off the heat and let them continue to cook. Place on some toast, season with pepper, and your delicious pillowy scrambled eggs will then be ready to eat.
