The Secret Ingredient For Richer, Tangier Scrambled Eggs

Scrambled eggs are the centerpiece of a hearty breakfast or brunch. Everyone loves them, including some vegetarians. You can enjoy them on the weekend or even on a busy school morning and they are so simple to make. Surprisingly though, it can be difficult to achieve scrambled egg perfection. Scrambled eggs are made by beating eggs, sometimes with ingredients like milk or cream, and the essential salt and pepper (per The Incredible Egg). The egg mixture is then cooked in butter in a pan or skillet on the stovetop. Occasional stirring separates the eggs into fluffy curds as they cook.

This is such a simple recipe, and yet, it's these types of recipes that can often be fraught with issues. You need good-quality eggs, fresh butter, and some patience. The eggs are easy to overcook, but they should be cooked to 160 degrees Fahrenheit for food safety reasons, per North Dakota State University. So, what's the secret to rich, tangy, and fluffy scrambled eggs?

The secret ingredient you are missing is sour cream. This magic ingredient is better than milk or cream, simply because it adds body to the mix and a tangy flavor. Since eggs are usually pretty bland on their own, this is a plus. Anthony Bourdain used this ingredient to make fabulous scrambled eggs, too (per YouTube).

The reason sour cream works so well in scrambled eggs is that it adds creaminess (via LifeHacker). Sour cream is made from cream with lactic acid added (per Real California Milk) and the mixture is kept at 72 degrees Fahrenheit until it coagulates. The sour cream might also have stabilizers added, which keeps it from separating, and can actually help keep the eggs smooth. Stabilizers reduce surface tension, keeping the egg white and yolk in emulsion, per The Incredible Egg. 

So you get creamier eggs, more flavor, and a stabilized foam all by adding one simple ingredient to your eggs. What could be better?

You might be wondering how much sour cream to add to your eggs. Most recipes call for about a tablespoon of sour cream per egg — an amount that won't overwhelm the essential egginess of the dish, and adds just enough texture. The eggs should be cooked on medium-low heat, and don't forget the butter.

When you add the sour cream is up to you. You can beat it into the eggs before cooking (and the folks at Southern Living say to really beat the eggs for the most fluffy result), or you can swirl the sour cream in after the eggs are done, right before you plate them, which is recommended by MasterClass. 

Now that you know the secret ingredient for fabulous scrambled eggs, you might want to add even more flavor.  This amuse bouche scrambled egg recipe is rich in goat cheese and bacon while akuri spice scrambled eggs are made with dried red pepper, a jalapeno chile, and fresh ginger. Of course, salt, pepper, hot sauce, and yes, even ketchup, are all popular ways of flavoring eggs.