Anthony Bourdain Scrambled Eggs with Sour Cream Recipe (2024)

FAQs

Why do you put sour cream in scrambled eggs? ›

Stir in Sour Cream for Fancier Scrambled Eggs

The tangy taste is subtle, although it does come through. Any type of sour cream will work, but as you might guess, the full-fat version delivers the most indulgent results (and it's the one I prefer to use).

While adding salt is the most likely reason scrambled eggs taste better in a restaurant, it is likely not the only reason. Believe it or not, adding water to your eggs can make them taste better too.

When it comes to cooking scrambled eggs, Burrell swears by adding a tablespoon of water to the eggs just before they are beaten together, per The Daily Star. This helps cook the eggs to perfection because as the water boils the steam distributes heat, which ensures an even cooking process (via Real Simple).

But you don't need that much water to achieve fluff. Even a little makes a difference. As cookbook author J. Kenji-López-Alt explains it in The Food Lab, adding water to scrambled eggs “means more vaporization occurs, creating larger bubbles in the eggs and lightening them.”

But if you do start to wonder, you might be surprised to know there's a definitive reason why IHOP's egg dish is fluffier, airier, and more filling than most. As it turns out, that massive mountain of eggs isn't just eggs after all. The omelettes are actually made with some pancake batter in the mix.

Our fave country crooner has revealed that she has an easy hack for getting her scrambled eggs to fluff up to perfection, and it's something everyone can try out at home. In an interview with Insider, Dolly let slip that she uses a couple of drops of ice cold water while her eggs are cooking to get them just right.

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter.

What is the secret ingredient in scrambled eggs? ›

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water. That's right.

The fats in the cream coat the proteins in the eggs, making it harder for them to link together and coagulate tightly. This results in a softer, more tender texture. Moisture: The liquid content of the cream adds moisture to the eggs, which can make them feel juicier and less dry when cooked.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Scrambled eggs can be a difficult breakfast staple to master, but according to celebrity chef Bobby Flay, you can avoid a rubbery or dry texture by using crème fraîche, a dairy product similar to sour cream. With this specialty ingredient and a few other tips, Flay's recipe is supposed to yield amazing, silky eggs.