I am a horrible scrambled egg maker. They always either turn out too dry or too watery. Or half of the mixture ends up sticking to the pan. I recently caught an episode of The Barefoot Contessa (I’ve been taking in a lot of daytime television during my maternity leave), and Ina was making scrambled eggs. She stated that the key to good eggs was to cook them low and slow. So of course I made eggs the next morning. I’ll admit, maybe I did have the heat too high in the past, but I still felt like my egg to milk ratio was a little off.
This recipe is perfect for those of you with a scramble egg handicap like myself. The addition of sour cream stabilizes them a bit and makes the recipe more forgiving. It also gives them a nice, creamy texture. I also love recipes that you can prep ahead of time!
Make Ahead Scrambled Eggs, adapted from Busy Cooks
makes 8 servings
- 12 eggs
- 1/2 cup half and half
- 2 Tbsp unsalted butter
- 1 cup sour cream
- 1 cup shredded cheese of your choice (I used mozzarella because it was on hand)
- 1/2 tsp pepper
- 1/2 tsp coarse salt
Beat eggs with half and half in a large bowl. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still moist.
Remove pan from heat and stir in sour cream. Spread eggs into a greased 12×7″ glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.
The next morning, preheat oven to 350 degrees. Uncover the baking dish and sprinkle eggs with salt and pepper. Stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot, at least 140 degrees F.