How to Substitute Sour Cream for Milk in Scrambled Eggs

Add ingredients such as green onions or chives to compliment the addition of sour cream.

Many home cooks add milk to their scrambled eggs to create a smoother texture. Instead of milk, add sour cream to create creamy, slightly sharp-flavored scrambled eggs. Use sour cream to make plain scrambled eggs or add ingredients that are complementary to sour cream to make recipes such as sour cream and chive scrambled eggs or Mexican-style scrambled eggs. The following recipes serve approximately 3 people. Add this to my Recipe Box.

Things You'll Need

• 6 eggs
• 2 tablespoons sour cream
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• Mixing bowl
• Whisk
• 2 tablespoons butter
• Non-stick pan
• Spatula
• SOUR CREAM AND ONION:
• 6 chopped chive stalks
• 2 to 3 tablespoons vegetable oil
• MEXICAN:
• 2 tablespoons chopped green onion
• 1/2 a seeded and chopped jalapeno
• 3 tablespoons chopped cilantro
• 1 seeded and chopped tomato
• Salsa
• Corn chips or tortillas

Instructions

Plain

1. Break six eggs into a mixing bowl. Add 2 tablespoons of sour cream, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Beat the eggs quickly for 15 to 20 seconds until they are frothy.

2. Turn a stove burner on to medium-high and melt 2 tablespoons of butter in a nonstick pan.

3. Add the eggs. Scoot the eggs towards the center of the pan as they cook, using a spatula and letting the runny stuff escape to the outer edge. Just as the eggs become consistently cooked, break them up with spatula and remove them from the heat.

Sour Cream and Chives

1. Break six eggs into a mixing bowl. Add 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Beat the eggs quickly for 15 to 20 seconds until they are frothy.

2. Stir in six chopped chive stalks.

3. Heat 2 to 3 tablespoons of vegetable oil in a nonstick pan over medium-high heat.

4. Add the eggs. Scoot the eggs towards the center of the pan as they cook, using a spatula and letting the runny stuff escape to the outer edge.

5. Add 2 tablespoons of sour cream just as the eggs start to become consistently cooked. This will allow just some of the sour cream to be infused while also leaving little un-melted pockets distributed throughout. Break up the eggs with spatula and remove them from the heat.

Mexican

1. Break six eggs into a mixing bowl. Add 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Beat the eggs quickly for 15 to 20 seconds until they are frothy.

2. Heat 2 to 3 tablespoons of vegetable oil in a nonstick pan over medium-high heat.

3. Add 2 tablespoons of chopped green onion and 1/2 a seeded and chopped jalapeno to the pan. Stir and cook the onion and jalapeno for 15 to 20 seconds. Add the eggs and reduce the heat to medium. Fold in and cook the eggs for 2 minutes.

4. Add 3 tablespoons of chopped cilantro, 1 seeded and chopped tomato and 2 tablespoons of sour cream. Fold the ingredients into the eggs. When the eggs start to consistently set, break them up with the spatula.

5. Serve the eggs with salsa and corn chips or tortillas.

Resources

• Read this Article in Spanish