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Creamy Scrambled Eggs's picture
  Butter 4 Tablespoon
  Flour 2 Tablespoon
  Sour cream 1 Cup (16 tbs)
  Eggs 24
  Salt 3⁄4 Teaspoon
  Pepper white 1⁄8 Teaspoon

Melt half the butter in a small saucepan over medium heat.
Whisk in the flour and cook until bubbly, stirring constantly.
Remove from heat.
Blend in the sour cream.
Return to heat and cook until smooth and bubbly, stirring constantly.
Remove from heat.
Combine the eggs, salt and white pepper in a large bowl and beat well.
Melt the remaining 2 tablespoons butter in a large skillet over medium-low heat.
Pour in the egg mixture and cook until eggs are softly set, gently lifting cooked portions to allow uncooked portions to flow underneath.
Remove from heat and gently stir in the sour cream mixture.
Spoon into a serving dish and garnish with parsley, or keep warm for as long as 1 hour in a slow cooker or on an electric warming tray.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2701 Calories from Fat 1903

% Daily Value*

Total Fat 214 g328.6%

Saturated Fat 94.5 g472.6%

Trans Fat 0 g

Cholesterol 5324.1 mg1774.7%

Sodium 3324.6 mg138.5%

Total Carbohydrates 41 g13.5%

Dietary Fiber 0.97 g3.9%

Sugars 17.4 g

Protein 159 g318.8%

Vitamin A 173.4% Vitamin C 3.7%

Calcium 91% Iron 132.5%

*Based on a 2000 Calorie diet


Creamy Scrambled Eggs Recipe