Sour Cream and Onion Scrambled Eggs

Eggs scrambled with sour cream and scallions served with sliced tomatoes and toasted sourdough bread.

My mother’s favourite weekend breakfast! I’ve been adding sour cream and scallions to my scrambled eggs for months now, but recently I’ve started experimenting with sourdough bread and tomatoes (before I’d use a generic grocery store omega-3 flaxbread of sorts…) The sourdough bread really does make a difference! And the tomatoes satisfy another part of the palate and really compliment the rest of the dish, so if you’ve never had tomatoes with your eggs for breakfast before, I highly recommend it!

Wait… this is my first time serving tomatoes with my eggs. I’m that much closer to doing a full English. Oh boy…

So now, the ingredients:

Bread – Sourdough country whole wheat bread, fresh from the Whole Foods bakery. You might be thinking “Wait, whole wheat? Doesn’t that not taste as good?” Well, no. I sampled both the white and whole wheat variants and found that the white sourdough country bread was too airy and fluffy for scrambled eggs, as in, it had large holes in it when cut and I didn’t want my eggs falling through those holes. (´・ω・`) The whole wheat also had a much more pronounced toasty flavour, which goes together greatly with tomatoes and eggs! Now you probably won’t go out of your way to look for bread just so you could follow this recipe to the dot, but regardless I highly recommend experimenting with different breads instead of sticking to your generic store-bought brands for the rest of your life. Live a little and try new things! \(^O^)/

Eggs – As always, free-range organic is best, omega-3 is second best, and anything below that is a no-no. Don’t be cheap, get good eggs.

Tomatoes – Most people use vine tomatoes, but they’re a little more expensive and taste just the same as beefsteak, so I use sliced beefsteak tomatoes. In my opinion, you should only pan-fry the tomatoes if you’re using whole vine or grape tomatoes. Sliced tomatoes have the tendency to get reduced to mush when you attempt to pan-fry them, so just slice them and serve fresh.

Butter – No olive oil (except maybe to cook the tomatoes if you choose to do so), no “vegetable oil”, and ABSOLUTELY NO MARGARINE. Also, does anybody actually buy salted butter? Well if you do, don’t. Get unsalted butter and salt the food yourself.

Sour cream – Basically, the higher the fat content the better. Wait, are you on a diet? Huh, I really don’t care. No fat, no flavour. Also, we’re only using 1 tsp per person, and the difference between disgusting North American brand “regular” 14% sour cream (which is actually reduced fat anyway, with sugars and thickening agents added to compensate for its lack of flavour) and 18% sour cream (the kind I use, which only has 5 ingredients: “Cream, milk, skim milk powder, bacterial culture, microbial enzymes”) is about 3-5 calories. Do your body a favour and get the good stuff. You’re not supposed to eat a lot of it anyway; sour cream is a topping, not fucking yogurt.

Check the ingredients, the fewer the better. Although I must say, I did try “organic” sour cream before with only 2 ingredients and it was a little bit too liquidy, and didn’t taste very good either. If you can find it, get crème fraîche, which is usually about 30-40%. It’s amazing in every way; rich, thick, gives the throat a satisfying coating… Just a teaspoon of this in your eggs and you’ll be that much more pleased with your breakfast. You can also find 30% sour cream, which is basically crème fraîche labeled sour cream for marketing purposes.

Scallions – Green onions, spring onions, whatever. We’ll be using just the green part, since the whites are too crunchy and we won’t be cooking them. You can substitute this with chives instead, but chives are much harder to find around here so I use green onions. (Chives are probably better though…) Do not use brown/white/yellow onions though; the eggs are going to be soft and delicate, we don’t want to ruin the experience by adding some crunch in our lives.

Other – Mushrooms go really well with eggs, tomatoes, and toast. Problem is, every time we get mushrooms, my father demands my mother to make gombás fasírt, so I honestly never get a chance to use mushrooms for anything. ;-;

Seasoning – Salt and pepper. Anything else would be pretentious. We’ve already got sour cream in there, any seasoning besides salt and pepper would just… I don’t even know. Keep the seasoning simple.

Equipment – A small saucepan and a wooden spoon. No frying pan/ skillet. You could use a small rubber spatula instead of a wooden spoon. We want a saucepan for this because in a frying pan they’d cook too quickly, and a wooden spoon or a rubber spatula because we want to break up the curds as soon as they form. As such, we’re going to be cooking on fairly low heat and spooning them constantly making sure they all cook evenly and so that no large curds start forming.

If you use a stainless steel saucepan, make sure to keep your heat down to medium-low unless you want burnt eggs fusing to your saucepan. I actually almost ruined a friend’s saucepan like this, and it took me about 30 minutes of vigorous scrubbing to fix it… I ended up switching to a nonstick saucepan as a result, but we’re still going to be cooking at medium-low, so you could use whatever.

Scrambled eggs… such a simple dish with so many friggen’ variables. Here’s a good resource I found that I think everybody who gives a shit about getting the perfect scrambled eggs should read.

I also like to do my eggs the French way; the eggs have a much creamier flavour and consistency, but they’re a little harder to serve on bread without making a mess, so for this dish we’re going for the soft-scrambled method.

Ingredients per serving
2 eggs
1/2 tbsp (7g) butter
1 slice sourdough country whole wheat bread
1/2 tomato
1 tbsp chopped scallions
1 tsp sour cream or crème fraîche
salt/pepper to taste

Steps
1. Chop up your tomato and scallions into thin slices, set aside.
2. In a small saucepan, crack in the eggs and add your butter, then put them on the heat at medium-low and break up the eggs, stirring constantly with a wooden spoon. Do not let the eggs sit on the heat for more than 10 seconds without stirring at this stage. Put your toast in the toaster, but don’t start toasting yet. Just have it ready in the toaster. Get a spoon in your sour cream/ crème fraîche container ready to toss some in (but don’t toss it in just yet!!).
3. As you keep stirring, the eggs will gradually start to form into small curds. This may take awhile, perhaps even 10-15 minutes, but be patient and resist the urge to turn up the heat. Make sure you’re scraping the entire bottom of your saucepan consistently to prevent anything from sticking to the bottom (especially if you’re using a stainless steel saucepan). As the curds form, take the saucepan off the heat and let it work a little (still stirring) before putting them back onto the heat. They will continue to cook off the heat because of the residual heat in the saucepan, and we take it off the heat to prevent them from burning and ensuring that they cook evenly, so do this as you need to.
4. Continue this process, stirring constantly and making sure no large curds form. If one just so happens to form, just break it up with your wooden spoon and keep stirring. Cook them until they’re about 90% done, then take them off the heat, and plop in a tiny amount of sour cream and stir it in. Not too much or else it will go a little soggy, and you can always add a little more if they’re not creamy enough. This also helps to cool down the eggs and prevent them from overcooking. Since sour cream doesn’t cook very well, it’s best not to put them back on the heat after adding it, but you could if you accidentally made them too soggy to serve.
5. Toast the bread, season your eggs with salt and pepper, toss in your scallions and fold them in. Plate your chopped tomatoes onto the plate and season with some pepper, then plop your eggs on top of that and serve that next to a freshly toasted slice of bread.

Notes:
Some people serve the scrambled eggs on top of the toast itself, but this is only a good idea if you’re serving the scrambled eggs immediately because otherwise the toast would get a little soggy. My mother, who is usually too busy in the morning to come at the exact moment breakfast is ready occasionally complained about this, so I’ve taken to leaving her portion in the saucepan to be added onto the toast herself. That was before I discovered I could just avoid this problem all together by serving the eggs next to the toast, incidentally giving the dish a larger surface area and also the illusion of a larger portion. (´・ω・`)

But hey, you don’t have to go all fancy if you’re just serving yoursel– actually I take that back. You absolutely must treat yourself to a beautiful breakfast every morning.

(creme, fraiche)

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About Chef Treble

Feed me weird things.

Posted on November 11, 2015, in Breakfast, Eggs & Dairy, Original, Western and tagged , , , . Bookmark the permalink. 2 Comments.

  1. This looks so good, I’ve been doing a Gordon Ramsey recipe that uses butter, creme freche and chives. I imagine they’d have a similar effect :) I shall try this though.

    Like

    • Haha, it’s funny you should mention Gordon Ramsay’s recipe because that’s actually where this recipe comes from! ⊂((・▽・))⊃ I just modified his version to be more suitable for preparation in my kitchen because of how rarely we get chives and crème fraiche, since they both tend to go bad quickly and I can never use them up in time… They’re also a lot harder to find around here. ;-;

      So in all honesty, if you’re doing Gordon Ramsay’s recipe this would be a step backwards. Crème fraiche is better than sour cream and chives are better than scallions! It’s just that not everybody can get them! (´・ω・`)

      Like

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