Auntie Ree's Special Scrambled Eggs
Try this Auntie Ree's Special Scrambled Eggs With Sour Cream, Chives, and a Secret I recipe, or contribute your own.
Try this Auntie Ree's Special Scrambled Eggs With Sour Cream, Chives, and a Secret I 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!
Long before eggs hit a hot surface, their structural proteins respond immediately to added liquids. Whisking eggs alongside dairy and citrus requires a full three-minute aeration window to completely dissolve chalazae and evenly distribute fats, yielding a unified base that regular brief stirring misses entirely.
Controlling Heat and Curd Formation
Medium heat on a standard sauté pan is the threshold where butter melts without scorching its milk solids. Pouring the unified liquid into the pan demands precise observation: wait exactly 30 seconds until the perimeter shows opaque solidity before dragging a rubber spatula inward. Pushing those early edges toward the center exposes fresh liquid to the metal surface, creating tender curds rather than a flat omelet. Pulling the pan off the burner while the center still appears slightly wet prevents residual heat from overcooking the dairy-enriched proteins into dryness.
- Substitute plain whole milk yogurt at a 1:1 ratio if sour cream is unavailable.
- Keep total cooking time under 4 minutes to maintain a soft texture.
- Use a heavy-bottomed skillet to stabilize temperature fluctuations across burners.
