Auntie Ree's Special Scrambled Eggs With Sour Cream, Chives, and a Secret
Try this Auntie Rees Special Scrambled Eggs With Sour Cream, Chives, and a Secret recipe, or contribute your own.
Try this Auntie Rees Special Scrambled Eggs With Sour Cream, Chives, and a Secret recipe, or contribute your own.
- Carbohydrate 17.4229162506913 g
- Cholesterol 33.2196875 mg
- Fat 10.2660600000133 g
- Fiber 0.0310000004752301 g
- Protein 11.1056937500465 g
- Saturated Fat 6.4142073750016 g
- Serving Size 1 1 Serving (355g)
- Sodium 369.7590989584 mg
- Sugar 17.3919162502161 g
- Trans Fat 0.679778625006647 g
- Calories 204 calories
Step-by-step
- Whisk together the eggs, orange juice, milk, sour cream, and chives for 3 minutes, or until entirely uniform.
- Heat a medium sized sauté pan over medium heat and melt the butter, coating the pan.
- Pour the egg mixture into the pan and let it cook for about 30 seconds (it should just start cooking at the edges).
- With a wooden spoon or rubber spatula, push the barely cooked edges into the middle, allowing the uncooked egg to move to the edges.
- Continue cooking like this until desired doneness.
- I like mine either delicate and just cooked or golden brown on the bottom.
- It's too hard to pick a favorite!
Whisking the eggs, dairy, and citrus thoroughly for three full minutes incorporates air and breaks down protein strands to ensure an even emulsion before heat is applied. This extended mechanical action prevents the liquids from separating when the pan warms up. The addition of a modest amount of orange juice introduces acidity that tenderizes the curds, functioning much like lemon juice in heavier sauces.
Fresh chives provide a sharp, clean bite that contrasts with the rich butter and sour cream, whereas dried chives offer a muted, grassy flavor profile with less moisture. Cooking over medium heat requires constant movement with a rubber spatula, drawing set edges inward every thirty seconds to create soft, cascading curds rather than dry pellets.
Prepared portions tolerate short-term refrigeration for up to forty-eight hours when sealed in an airtight container. Freezing cooked eggs alters the cellular structure of the proteins, releasing trapped moisture and resulting in a rubbery texture upon thawing, so storage should be limited to the refrigerator.
Gentle reheating requires a low-powered microwave or a covered skillet over minimal heat with a splash of milk to restore lost hydration. High heat will quickly overcook the dairy solids, turning tender curds tough and releasing unwanted liquid into the base of the pan.
