Creamy scrambled eggs
Discover the secret to perfectly creamy scrambled eggs with this easy recipe. Made with fresh tomatoes, light sour cream, and a hint of chives, these eggs are cooked to fluffy perfection with just a touch of butter and cooking spray. Ideal for a quick, delicious breakfast that feels indulgent without the guilt.
- 21 Mar 2024
- Cook time 17 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Creamy scrambled eggs are a delightful twist on the classic scrambled eggs recipe. With a rich and smooth texture, these eggs are perfect for a luxurious breakfast or brunch. Adding light sour cream and butter not only enhances the creaminess but also adds depth of flavor. Chopped chives and fresh tomatoes provide a burst of freshness, making this dish both indulgent and balanced.
Ingredients:
Instructions:
- Begin by washing the tomatoes thoroughly under running water.
- Carefully dice the tomatoes into small, even pieces and set them aside.
- In a large mixing bowl, crack open the 6 eggs.
- Whisk the eggs until they're fully blended and have a consistent color.
- Add the light sour cream into the bowl with the beaten eggs.
- Continue whisking until the sour cream is well incorporated, ensuring no lumps remain.
- Place a nonstick skillet over medium heat.
- Once the skillet is warm, lightly coat it with a short spray of cooking spray oil.
- Add the 2 tablespoons of butter to the skillet.
- Allow the butter to melt completely, swirling the pan to ensure the butter covers the entire surface.
- Add the diced tomatoes to the skillet.
- Cook the tomatoes until they start to soften, about 2-3 minutes. Stir occasionally to prevent sticking.
- Pour the egg and sour cream mixture into the skillet with the tomatoes.
- Let the mixture sit undisturbed for about 30 seconds, allowing the edges to begin setting.
- Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue this process until the eggs are mostly cooked but still slightly runny.
- Remove the skillet from the heat when the eggs are almost set. The residual heat will finish cooking them while keeping them creamy.
- Sprinkle the chopped chives over the scrambled eggs.
- Give it a gentle stir to distribute the chives evenly.
- Serve immediately while hot.
Tips:
- Whisk thoroughly: Whisk the eggs thoroughly to break up the yolks and mix them evenly. This ensures a consistent texture throughout.
- Low and slow: Cook the eggs on low heat to avoid overcooking and maintain their creaminess. Patience is key for the perfect texture.
- Gentle stirring: Stir the eggs gently and continuously. This helps to cook them evenly and prevents large curds from forming.
- Add butter at the right moment: Add butter halfway through the cooking process. This melts into the eggs, adding richness and helping to achieve the creamy texture.
- Fold in sour cream gently: Fold in the sour cream just before the eggs are fully cooked to keep the texture silky and creamy.
- Fresh ingredients: Use fresh chives and tomatoes for the best flavor. Adding them at the end preserves their freshness and brightens the dish.
Creamy scrambled eggs are a fantastic way to elevate your breakfast game. They are easy to make yet offer a sophisticated flavor profile that will impress guests or simply provide comfort on a leisurely morning. With these simple ingredients and cooking tips, you'll be able to whip up a dish that is both satisfying and gourmet.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 13g | 8% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 1.59g | 4% |
| Sugar 3.76g | 4% |
| Fat | |
| Fat 20g | 24% |
| Saturated 10g | 32% |
| Cholesterol 350mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 270mg | 50% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.41mg | 31% |
| Vitamin B3 0.82mg | 5% |
| Vitamin B6 0.16mg | 10% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 1.01ug | 42% |
| Vitamin C 20mg | 21% |
| Vitamin E 1.66mg | 11% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 1.67mg | 15% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 530mg | 16% |
| Selenium, Se 24ug | 46% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 1.45mg | 13% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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