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Sour Cream Scrambled Eggs


I love this sour cream scrambled eggs, I used less butter and sour cream, still went very well.













Trans-fat Free, Low Carb


6 tablespoons butter
12 large eggs
½ cup sour cream, light
¾ teaspoon salt
½ teaspoon black pepper
freshly ground
¾ teaspoon rosemary leaves


Melt butter in top of a double boiler over hot (not boiling) water.

Beat the eggs in a bowl with a rotary beater until lemon-colored, then blend in sour cream, salt, pepper and rosemary. Pour the egg mixture into butter in double boiler.

Cook over medium heat, stirring to keep the mixture from sticking to the bottom of the pan as the mixture sets.

Cook until as firm as desired.

The eggs need to be done but still soft and fluffy.

Serve while hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 27179% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 461mg 154%
Sodium 524mg 22%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 27g
Vitamin A 18% Vitamin C 0%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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