by amateurgourmet
amateurgourmet's Notes:
Expand6 large eggs Ask a question about this ingredient
1/4 cup whole milk Ask a question about this ingredient
1/4 cup sour cream Ask a question about this ingredient
Salt Ask a question about this ingredient
Pepper Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
3 scallions, sliced thin Ask a question about this ingredient
1 pickled jalapeno, chopped Ask a question about this ingredient
1 cup grated cheddar cheese Ask a question about this ingredient
Crack the eggs into a bowl, add the milk and sour cream and whisk powerfully for approximately one minute until foamy. Add salt and pepper to taste, whisk a few more times and set aside.
Ask a question about this stepPlace the butter in a non-stick skillet and heat on medium heat until the butter is foamy. Add the whites of the scallions and saute 30 seconds or so, until soft. Then add the eggs and IMMEDIATELY lower the heat. You want it on medium/low heat so it cooks slowly.
Ask a question about this stepStir, stir, stir and keep stirring as it goes. You want them to cook slowly but not painfully slow. If you've made scrambled eggs before, you know what I'm talking about. Once the eggs start to harden significantly but there's still some liquid in there, add the rest of the scallions, the pickled jalapeno and gradually add the cheese. Stir, stir, stir and add the rest of the cheese. When they're just set but not dry, scoop them on to a plate. Toast some bread and serve!
Ask a question about this step
Miranda is an editor at Food52.
