Scrambled Eggs

Or Can't You Share With The Crew?

Breakfast & Brunch
Sides

My Thoughts

These are pretty basic scrambled eggs. I know most of you probably already know how to make scrambled eggs, but just on the chance that you don't here's the way I do them. The Picky Eater actually has another way and eventually I will add it to the site, but until then. Okay, the other reason I felt the need to include something so simple is I use scrambled eggs in some other recipes on the site and it's easier to include one recipe than keep writing it over and over. I get lazy from time to time.

The How To Do It

  1. Crack the eggs into a small bowl. It's no big deal if you break a yolk but try to be gentle.
  2. Place a nonstick sauce pan (or nonstick saute pan) over medium high heat. You can use a regular sauce pan, but the cleanup is a real pain and The Picky Eater gives me a really hard time about it.
  3. Gently pour the eggs into the pan and let the whites just start to turn white.
  4. Once they start to turn white, start stirring the eggs, making sure to now break the yolks.
  5. Basically, just continue to stir until the eggs are cooked almost all the way through, making sure to continue to scramble and fold them over on themselves.
  6. When the eggs are almost to the consistency you like them, remove the eggs from the heat and add the salt, pepper, and granulated garlic.
  7. There should be enough heat in the pan to continue to cook the eggs. Once they are where you want them, add the sour cream and mix thoroughly. This stops the cooking process, but the heat of the pan keeps everything nice an warm.
  8. And that's it. Well, except for the eating. Now it's time for the eating.

Ingredients

Scrambled Eggs
4 lrgs
eggs
1 tbsp
sour cream
¼ tsp
granulated garlic
¼ tsp
kosher salt
¼ tsp
black pepper
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