You Only Need One Ingredient to Make the Creamiest Scrambled Eggs

Last year when I was developing a recipe for breakfast sandwiches, I had one major goal in mind: to create a recipe with the creamiest eggs imaginable. I envisioned eggs that tasted like an indulgent upgrade from an everyday plate of scrambled eggs — soft and tender, with an unmatchable creamy richness. After trying a few different mix-ins, I struck gold, in the most delicious way possible. It forever changed the way I make everything from scrambled eggs to egg casseroles.

A spoonful of sour cream is the secret ingredient that gives scrambled eggs a fancy spin with a rich, ultra-creamy texture. The tangy taste is subtle, although it does come through. Any type of sour cream will work, but as you might guess, the full-fat version delivers the most indulgent results (and it’s the one I prefer to use). Low-fat and nonfat sour cream can certainly be used, but they make for a result that’s not quite as rich.

You don’t actually need to use a lot of sour cream to taste the result. As a rule of thumb, add one heaping teaspoon of sour cream for every egg.

I’ve developed some scrambled egg and casserole recipes that rely on sour cream for the dairy, and I’m sure there are many other recipes out there that call for it, as well. But you don’t actually need a recipe for blending sour cream into your eggs. It’s easy enough to do with any scrambled egg recipe.

After whisking the eggs together, simply swap in an equal measure of sour cream for the milk or cream you’d typically use, and stir into the eggs. Or with recipes that don’t use any dairy at all, just follow our rule of thumb for adding a heaping teaspoon of sour cream for every egg.

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