Sour Cream Eggs Food

CREAMY SCRAMBLED EGGS

Steps:

• In a medium bowl, mix the eggs, sour cream, mustard, salt, and black pepper.
• Heat the butter in a 10-inch skillet until melted. Add the onions and cook over medium-low heat until softened.
• Pour the egg mixture into the skillet. As the eggs cook, lift the moisture from the bottom and sides of the pan so the uncooked part flows to the bottom. Cook until the eggs are thick and creamy, throughout, but still moist.

SOUR CREAM AND BACON DEVILED EGGS

Steps:

• Place the eggs in a medium saucepan with enough water to cover and bring to a boil. Remove from the heat, cover and let the eggs stand in the water for 20 minutes. Pour off the hot water and fill the saucepan with cold water. Let the eggs sit in the cold water for 5 minutes. Then crack the eggshells and peel. Cover and chill for at least 1 hour.
• Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, stirring in the sour cream and mayonnaise. Reserve 1 tablespoon of the bacon and chives for garnish and add the remaining bacon and chives to the yolk mixture, stirring well. Season with salt and pepper to taste.
• Scoop a spoonful of the yolk mixture into each egg white half. Sprinkle the tops with the reserved bacon and chives.

SOUR CREAM EGGS

Steps:

• 1. Preheat oven to 450F. Using a flat oven dish, pour the sour cream into the bottom of the dish. Now, you will want to break the eggs into the dish, one by one, try not to break the yolks. (you want the eggs whole)
• 2. Salt and pepper the dish lightly; then sprinkle on the chives, parsley and bread crumbs. Top with a drizzle of melted butter and bake in a 450F oven until the eggs are set to your liking.

SOUR CREAM POACHED EGGS.

Steps:

• Place sour cream in microwaveable container.
• Add chopped green onion.
• Make a well in the sour cream and break in 2 eggs.
• Cover and microwave at 60% power for 2 1/2 to 3 1/2 minutes, or until whites are cooked.
• Sprinkle with paprika and serve on toast.

SOUR CREAM AND LEMON DEVILED EGGS

Steps:

• Cook eggs in simmering water for 15 minutes and cool.
• Cut hard boiled eggs in half lengthwise.
• Transfer yolks to small bowl and mash with fork.
• Mix in sour cream, mayonnaise, and mustard.
• Stir in lemon zest, lemon juice, and cayenne pepper.
• Add salt to your taste.
• Spoon yolk mixture into whites.
• Sprinkle generously with chopped parsley.
• Cover loosely and refrigerate.