Once you make these delightfully light and creamy sour cream scrambled eggs, you will never want them any other way! This super easy recipe is perfect for busy mornings when you want a hearty breakfast without sacrificing time or flavor!
Light and fluffy scrambled eggs made with a secret ingredient- sour cream!
Scrambled eggs are more than a breakfast staple, they are the go-to morning choice for families all over the world. They cook up quickly, they are full of protein to keep you full, and they are so versatile!
If you feel like your scrambled egg game falls flat there is a simple solution, a secret ingredient if you will- sour cream! Its creamy nature and mild flavor will give your eggs just the boost they need.
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This trick is nothing new and has been praised by chefs like Anthony Bourdain for years. However, you don’t need to be a chef to whip up these easy eggs, anyone can do it!
Stop serving up subpar eggs, and try sour cream scrambled eggs instead!
❤️ Why I Love This Recipe
They’re Quick! This recipe takes no longer than making plain scrambled eggs! Have breakfast on the table in 10 minutes!
They’re Creamy! Not just creamy, they are fluffy, light, and moist as well! The sour cream gives the eggs such a dreamy taste and texture!
They’re Customizable! You can still add all your favorite scrambled egg mix-ins and toppings!
🥘 Ingredients
These are all things I always keep stocked in my kitchen. At its base, if you aren’t using the optional chives or cheese, it is only 4 very simple ingredients!
- 6 large Eggs – If you can, set your eggs on the counter ahead of time so they can come to room temperature.
- 3 tablespoons Butter – Divided into 1 tablespoon portions, you will add butter at different stages of the cooking process.
- ½ teaspoon Salt – Pepper is not necessary, but if you do decide to add pepper, wait until the eggs are done cooking.
- 3 tablespoons Sour Cream – I recommend full-fat sour cream for the richest, creamiest results.
- ½ tablespoon Chives – These are optional, but I highly recommend them as they add a nice flavor and textural element.
- ¼ cup Cheddar Cheese – Shredded cheese is optional, but it is delicious when melted on top of eggs.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
📖 Variations
These eggs are delicious plain and simple, but if you want to dress them up here are a few ideas:
- Shallots – Replace the chives in this recipe with some thinly sliced shallots for a more prominent onion flavor!
- Mushrooms & Peppers – Saute some mushrooms and bell peppers, then mix them into the eggs when they are just about done cooking for a heartier breakfast!
- Cheeses – Rather than cheddar, try topping your eggs with feta, mozzarella, or my personal favorite, goat cheese!
- Avocado – Place a few slices of avocado on your eggs as a nutritional and delicious topping!
- Bacon - Top your eggs with some roughly chopped bacon as a crunchy bonus!
- Hot Sauce – Top your finished eggs with your favorite hot sauce for a kick!
🔪 Instructions
Follow these 5 very simple steps for the best scrambled eggs you’ve ever had! Make sure to use a quality non-stick skillet!
- Whisk. In a mixing bowl, whisk the eggs until light, fluffy, and frothy. Then, whisk in ½ a teaspoon of salt, 3 tablespoons of sour cream, and the optional ½ tablespoon of chives. Do not add pepper at this time (*see note).
- Pour. Heat a skillet over medium heat. Then, pour the egg mixture directly into the middle of the skillet and add 1 tablespoon of butter.
- Cook. Using a spatula, gently slide the eggs across the bottom of the skillet. Move the cooked egg portions so that they are folded up on one side and the uncooked portions can fill the cleared space in your skillet.
- Scramble. About halfway through the cooking process while the eggs are still semi-solid, add in 1 more tablespoon of butter. Continue moving the eggs around as they firm up. When the eggs are almost finished and they start to look like scrambled eggs, add the final 1 tablespoon of butter.
- Serve. Remove the eggs from heat, top them with the optional ¼ cup of cheddar cheese if desired, and serve immediately.
Serve these delightful eggs with any of the usual breakfast pairings. I love to serve them with my delicious maple and vanilla sourdough French toast!
💭 Angela's Pro Tips & Recipe Notes
- Wait to add pepper. When pepper is added to uncooked eggs, it turns them an unattractive gray color. I highly recommend adding it at the very end, if at all.
- Use a whisk! Although many people “whisk” eggs with a fork, it does not blend the egg yolk and whites as thoroughly as a whisk does. Whisking incorporates more air into the eggs and will make them lighter and fluffier!
- Try European butter! Butters that are high in fat, like most European butter, will make the eggs richer and more delicious! Some popular brands of European butter include Kerrygold, Plugra, and Danish Creamery.
- Don’t let your pan get too hot! If you know that your stovetop runs hot, heat your skillet over medium-low heat. Using a lower heat keeps the eggs fluffy and moist, while higher temperatures can overcook them quickly.
🥡 Storing & Reheating
Leftover sour cream scrambled eggs can be kept in the refrigerator for up to 4 days before needing to be thrown away (they are best when eaten within 48 hours). Make sure you store them in an airtight container.
Reheating Sour Cream Scrambled Eggs
The easiest and quickest way to reheat scrambled eggs is to pop them in the microwave. Heat the eggs at 20-30 second intervals until satisfactory.
Keep in mind eggs get hot VERY quickly when microwaved.
🍳 More Awesome Breakfast Recipes!
- Sausage Hashbrown Breakfast Casserole
- Fried Bologna and Egg Sandwich
- Avocado Egg Bake
- Baked Denver Omelet
- Chocolate Pancakes
❓ Recipe FAQs
If you are getting brown bits in your eggs, you’re using too much heat. Turn the heat down some and try again. Make sure that you are frequently moving the eggs around the pan so that no one spot cooks more than the rest.
This recipe calls for 6 large eggs to make 6 servings. If you only have don’t have large eggs on hand, I recommend using 7 medium eggs to make up the difference. If you have extra-large eggs, you can use 6 as the recipe calls for and it will work just fine.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Sour Cream Scrambled Eggs
Ingredients
- 6 large eggs
- 3 tablespoon butter (divided into 3 portions, 1 tablespoon each)
- ½ teaspoon salt
- 3 tablespoon sour cream
- ½ tablespoon chives (optional - fresh, chopped)
- ¼ cup cheddar cheese (optional - grated)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- First, in a bowl whisk the eggs until light, fluffy, and frothy. Then, whisk in the salt, sour cream, and optional chives. Do not add pepper before the eggs are done cooking (*see note).
- Heat a skillet over medium heat, then add the whisked egg mixture. Pour the egg directly into the middle of your skillet then add the first 1 tablespoon portion of butter.
- Use a spatula to gently slide the eggs across the bottom of the skillet, moving the cooked egg portions so that the folded up on one side and the uncooked egg fills in the cleared space in your skillet.
- Halfway through cooking when the eggs are semi-solid, add in 1 more portion of the butter. Continue moving the eggs around as they firm up. Once they are starting to look like scrambled eggs, add the final portion of butter.
- Remove from heat, top with optional cheddar cheese, and serve immediately.
Notes
- When added to uncooked eggs, pepper will turn them gray. Add pepper after the eggs are done cooking if desired.
- Using a whisk, rather than a fork, to beat the eggs will more evenly distribute the egg whites and yolks.
- Higher fat butter, like European-style butter, will produce richer scrambled eggs.
Linda says
I added a little crumbled cooked bacon to it, but it was awesome! A whole new taste for my morning!
Heather says
Just perfect, I love the flavor of the sour cream makes them super creamy as well!
Linda G. says
My husband and I enjoyed this recipe twice already and it is delicious, first time I made it was some free range chicken eggs from our neighbor and they fluffed up more than the second time with store bought eggs, I never thought that there was a difference in the eggs and I never thought that sour cream would make eggs taste so delicious. Thank you for the recipe.
Ed says
Best scambked eggs I ever had.
Mine were always dry and rubbery(overcooked I'm sure). Made this recipe and eggs came out very fluffy and delicious.
Thanks for the hints and recipe.
Debbie says
Sometimes I use mayo instead of sour cream, and I always add a couple oh shakes of Worcestershire to scrambled and deviled eggs...my grandma's secret 😋