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AFTouch-Cuisine4.6/5
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Four eggs mixed with sour cream and mustard, chunks of sandwich cheese stirred in, then straight to the pan. You get a thick, creamy scramble ready in ten minutes. Straightforward cooking, melted cheese inside, eggs that stay soft.
one teaspoon of sauce of choice (mayo, samurai, american...)
one serving of cheese
one croque-monsieur cheese cut into pieces
one tablespoon of oil
Step-by-step directions
1 crack the 4 eggs into a bowl
2 add the sour cream, salt and pepper to it
3 stir a little with a fork
4 then add the mustard, sauce of choice and both cheeses
5 stir well to avoid cheese chunks during cooking
6 put the oil in a pan then pour everything in and cook until the eggs are slightly hardened
A chef's advice
This is the kind of dish you cook on a Wednesday night when time is short and you want to keep it simple. Eggs are the quick cook's best friend: fast protein, filling, ready in minutes. Here you're using sour cream and mustard, which add acidity and creaminess without overdoing it.
The ingredients work year-round. Eggs are constant from the producer. So is sour cream. That sandwich cheese you're cutting up is a chance to use up what's in your fridge, exactly what we're after. Forget wine pairing. Go for water or coffee after instead.
Serve warm with a green salad and fleur de sel. Or just bread to wipe the pan. If you have smoked bacon or fresh herbs on hand, throw them in before cooking. Thyme or flat parsley change everything. It's honest cooking, no fuss, just good.
Frequently asked questions
Can I use plain yogurt instead of sour cream?
Yes, but adjust the amount: yogurt is more acidic and thinner. Use just two teaspoons instead, or the eggs will toughen up. Add it just before cooking, not before, to avoid heating it too long.
How do I keep the cheese from getting rubbery?
Cut it into small pieces and stir thoroughly before pouring into the pan. Even distribution prevents lumpy overcooked bits. Cook on medium heat, never high. If you like melted stretchy cheese, pull the pan off heat when eggs are just set, not firm.
Can I freeze this dish?
No, don't freeze. Cooked eggs and sour cream separate during thawing, leaving a grainy texture. Eat it fresh, ideally within two hours of cooking.
You enjoyed this recipe of eggs with sour cream?
Discover other recipes of eggs, or browse the other dishes category. This dish pairs well with Beaujolais and Côtes du Jura.
Eggs with Sour Cream4.6/5
(10reviews)
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AFTouch Cuisine
Eggs with Sour Cream
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
2. Scroll down and tap "Add to Home Screen".
3. Tap Add at the top right.
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