Auntie Ree's Special Scrambled Eggs
Try this Auntie Rees Special Scrambled Eggs With Sour Cream, Chives, and a Secret I recipe, or contribute your own.
Try this Auntie Rees 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!
Pour the beaten egg mixture into the pan only after the butter has melted completely and coats the surface without browning. Whisking the eggs, dairy, juice, and herbs for a full three minutes dissolves the chalazae and incorporates air, establishing a uniform emulsion before heat touches the pan. Acid from fresh orange juice reacts differently than bottled alternatives by supplying bright, clean notes without the metallic edge of preserved concentrates. Fresh chives release volatile sulfur compounds immediately upon mincing, whereas dried chives offer muted, hay-like flavors due to oxidation during dehydration. Maintaining a medium heat prevents the dairy solids in the sour cream and butter from scorching before the eggs set. Pushing the cooked edges inward every thirty seconds creates large, tender curds rather than a dry sheet. Pull the pan from the heat while the curds still appear slightly wet, relying on residual heat to finish the cooking process without overcoagulating the proteins.
