Cooking & Baking
Related: About this forumscrambled eggs tip that I think works VERY well
I got it from my "start" page when I went on line a couple of weeks ago.
Instead of milk in your scrambled eggs, use one spoon of sour cream per egg.
I tried it and loved it. They came out REALLY fluffy and they had just a touch of tang.
Two tips:
Portion your sour cream before you get into the shower in the morning. The sour cream whisks better w/ the eggs when it's not cold.
The volume is different. When I used to make scrambled eggs for my guy and I, 3 eggs were enough. With the sour cream, I had to go to 4 eggs.
More_Cowbell
(2,191 posts)Former Massachusetts resident here.
empedocles
(15,751 posts)We like sour cream in mashed potatoes for that extra taste.
Thank you MissMillie
Sherman A1
(38,958 posts)I will give it a try.
hlthe2b
(102,334 posts)I make so much yogurt each week, I tend to use it in everything.
no_hypocrisy
(46,158 posts)IronLionZion
(45,506 posts)although if you want to use it cold, it can help cool the eggs if you mix it in to end the cooking process.
True Blue American
(17,988 posts)Althoigh I love the tips on how to scramble.
Another tip I found is to wash your produce well, shake excess water. Then put a paper towel in the plastic bag. After throwing out so much spoiled produce I find my Produce is still green and crisp. Including celery that came from the farm.
marble falls
(57,152 posts)True Blue American
(17,988 posts)When you buy prepared pie crust always look for the one that has Lard in it.
marble falls
(57,152 posts)when you look at lard's nutritional qualities compared to vegetable shortenings, lard is the much healthier alternative.
True Blue American
(17,988 posts)From a Pie baking friend who usually makes her own.
I am the cake baker and on short notice you can make a cake mix taste like home made. Use butter instead of oil, at times increase the eggs. My last one was French Vanilla with Cream Cheese and Coconut Frosting.
JayhawkSD
(3,163 posts)I don't actually like the stuff, but...
We were staying with friends and when we came down for breakfast the husband was making scrambled eggs. Butter in the skillet, eggs very lightly beaten, stirred would actually be a better term, and a chunk of cream cheese into the skillet with them over low heat. I decided that I would engage in my policy of "avoid contempt without prior investigation" and wound up wanting seconds on the eggs with cream cheese. They are awesome.
Major Nikon
(36,827 posts)Especially if it's homemade.
IronLionZion
(45,506 posts)I was curious so I googled and wanted to share with the group:
Sour cream has a fat content of about 20% and may include ingredients like gelatin, rennin, and vegetable enzymes to stabilize it and make it thicker.
Crème fraîche has a fat content of about 30% and does not contain any added thickeners. Crème fraîche is thicker, has a richer flavor, and is less tangy than sour cream.