Sour Cream Scrambled Eggs
I love this sour cream scrambled eggs, I used less butter and sour cream, still went very well.
Yield
6 servingsPrep
5 minCook
3 minReady
8 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter
|
|
| 12 | large |
eggs
|
|
| ½ | cup |
sour cream, light
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¾ | teaspoon |
rosemary leaves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
|
|
| 12 | large |
eggs
|
|
| 118 | ml |
sour cream, light
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 3.8 | ml |
rosemary leaves
ground |
|
Directions
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.
