I love eggs. Scrambled eggs aren’t particularly my favorite type of egg, but when you’re cooking for more than one person, they are definitely among the easiest type to make. I tend to overload everything with cheese, but being a little more health conscious made me back off. I found out that if I add about 1/2 the amount of cheese that I normally do, the eggs are actually much better. BUT, they do lack moistness because Jim needs his eggs to be borderline burnt. So, I’ve been trying to come up with different solutions and WALA! I found one.
Adding just a spoonful of sour cream makes even the DRIEST eggs moist. It’s amazing, it adds flavor and literally lets eggs melt in your mouth. If I don’t have sour cream in the fridge I go with the same amount of cream cheese..works just as well. Check out the easy recipe below!
What you’ll need:
- 6 Full Eggs
- 1/4 cup Mozzarella (or your choice) shredded cheese
- 1 Tablespoon Light Sour Cream
- 1 Tablespoon Olive Oil
- Salt & Pepper to Tast
- Crushed Red Pepper to Taste
- Siriracha – optional
On Medium heat, warm 1 Tablespoon of Olive Oil in medium sized pan. Break eggs to use 2 whole eggs (with yoke) and 4 egg whites. Mix in 1 Tablespoon Light Sour Cream and 1/4 cup cheese. Whip. The sour cream tends to clump so make sure to whip this well. Add salt & pepper and crushed red pepper. Pour mixture into pan.
Make sure to move the eggs around the pan often so they do not stick. Break up the eggs as you go (SCRAMBLE!!). I tend to turn the heat to low so that they cook slower. Cook until they reach your temperature of choice. *Don’t eat them raw…* (that’s my disclaimer)
Use a paper plate so you don’t have to clean up after you enjoy. Add some Siriracha or your hot sauce of choice…ENJOY!!!