My friends at Organic Valley asked me to create a Fluffy Scrambled Eggs recipe using their amazing organic eggs, butter, and sour cream. I make eggs pretty much daily for breakfast, and I had never made scrambled eggs with sour cream before, so I was definitely interested and up for the challenge!
I created a super easy Fluffy Scrambled Eggs recipe using my favorite organic eggs – Organic Valley! I also added organic sour cream to give these scrambled eggs a unique and extra fluffy texture, you gotta try it to believe it – trust me. Even Delaney was pleasantly surprised by these eggs when I made them the first time! And, like I said, we eat eggs on the regular.
We always eat eggs with toast, and these eggs are so fluffy and moist that they actually are the best kind of eggs to add on top of toast! I also added some fresh chives for a little extra flavor and fanciness – because eggs on toast is fancy.
Tips for making the best Fluffy Scrambled Eggs
• Use the best organic eggs – Organic Valley Eggs! Also, use the best organic ingredients as this is a very minimal recipe, so using the best organic ingredients will give you the best tasting eggs. Make sure to get Organic Valley Butter and Organic Valley Sour Cream too.
• I use a 10-inch cast iron skillet, but if you don’t have that you can also use a pot or a frying pan as well. If you have nonstick, that is good too! Just don’t use stainless steel as the eggs will stick so much more when using this type of pan.
• This is a super easy breakfast to make for a crowd, as you double or even triple this recipe in the 10-inch cast iron skillet.
• If you are going to serve with toast, make sure you have a sturdy toast to hold all these amazing eggs! I used organic sourdough and it was a nice thick piece.
Fluffy Scrambled Eggs
Makes 2 to 3 servings
6 Organic Valley Large Eggs
2 tablespoons Organic Valley Salted Butter
1 tablespoon Organic Valley Sour Cream
1 tablespoon chopped fresh organic chives
Salt and pepper to taste
In a 10-inch cast iron skillet or nonstick skillet, add eggs and butter. Put over medium high heat.
Using a rubber spatula, stir eggs to break the yolks. Continue to stir the eggs and butter, scraping the sides and bottom of the skillet, until the butter melts. Reduce heat to medium low. Continue to stir eggs until they begin to cook and start to look fluffy. Once you don’t see anymore liquid, remove the skillet from the heat. The eggs will continue to cook a little from the heat of the skillet.
Add in the sour cream and stir to combine completely.
Add in the chopped chives, and season with salt and pepper to taste. Serve immediately.
High Altitude — Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!