For Richer Scrambled Eggs, Use Sour Cream Instead Of Milk

For Richer Scrambled Eggs, Use Sour Cream Instead of Milk

Rich, melt-in-your-mouth scrambled eggs are a decadent treat. Next time you're in the mood for creamy eggs, simply replace the milk with sour cream.

Photo by Ewan Munro

This tip comes from Chicago-based Executive Chef Justin Ferguson. He tells Refinery29:

When you beat your eggs for scrambled eggs, add sour cream instead of milk to the egg mixture. This makes them creamy and richer without diluting the eggs' bright, yellow colour.

Sour cream will offer a different taste, and all it requires is a simple replacement.

Oh, I know -- this isn't the healthiest of meals. But we all enjoy the occasional indulgence. If you like creamy eggs, and you like sour cream, try this simple swap next time you're looking to feed a craving. For more expert tips, check out the full post at the link below.

7 Easy, Life-Changing Kitchen Hacks From Chicago's Top Chefs [Refinery29]


    Bugger that, just add hollandaise sauce before cooking. Mmmmmm

    Last edited 15/03/15 2:19 pm

      Why would you add it before cooking? The emulsion will separate, worse, you'll screw up the acids from heat and overcook the yolk.

        Works for me. Maybe you're doing it wrong :-)

          So... you add hollandaise sauce to raw eggs? Do you beat before or after? Just about everyone on the planet adds the sauce to the prepared (usually poached) eggs. This is either some super avant garde technique, or some crazy Dan Ryckert-level confusion.

            Usually add it once I've beaten the eggs. I don't like 'rubbery eggs' so I cook over a low heat and not for very long. I'm not disputing that it might be a stupid way to do it, but it tastes great and is a highly consistent texture. No evidence of separating.

              I think I'll give it a shot next time, here's hoping.

                Good luck. Bear in mind that I use a commercial hollandaise sauce (in a bottle from the deli) I don't make it from scratch. Maybe that's why it doesn't split (emulsifiers etc).

    Gordon Ramsay uses this as the base most level test for his chefs. Saw it on one of his programs, if they choose milk over sour cream, he chastises them (when doesn't he chastise someone?) started doing it myself and my god, no going back to milk, ever. Add some hollandaise on top and it's pure sex.

      Your definition of sex varies greatly from mine.

    The best thing I've found to add to scrambled eggs is a bit of hot English mustard (about a 1tsp. per 5 eggs - more if you like). It gives it a really nice flavour. I'll try this sour cream thing, but eggs, milk and mustard is going to be difficult to improve on.

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