I was never a fan of scrambled eggs until I figured out how to make them wonderful.
Place your eggs in a bowl add a drop of water this thins out the whites. Whisk until they are smooth and yellow with no whites hanging out, then add some SOUR CREAM (like big heaping tablespoon). Add salt/pepper and a drop of olive oil. Now beat them a little. The sour cream will still be in little lumps. Toss them into a well buttered pan that is about medium heat. Use a rubber spatula and as they cook move them around kind of like folding them while they cook. LOW & SLOW. When they are no longer runny they are done. These should be the fluffiest eggs you have ever had. NO rubber brown eggs lol
OHHH incase the kiddies won't eat scrambled eggs...Tell them DR.Suess called and had a tip for them. Put their eggs on the plate and plop some grape jelly near the eggs. Tell them if they put the jelly on the eggs the will have "green eggs and ham" . Oh and I guess you better be making ham or bacon lol
Enjoy!
Mmmm.....never seem to have sour cream in the fridge so instead we use a large dollop of country crock while cooking the eggs. Sooo good we never even use salt. They stay pretty fluffy and the kids love them too. Maybe ill try the sour cream trick and not tell anyone lol hehehe.
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