Eggs Adam Roberts – a delicious recipe with eggs, milk, sour cream, Salt, Pepper, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
Place 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.
3
Stir, 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!
417
kcal
Calories
33
g
Fat
3
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 large eggs, 1/4 cup whole milk, 1/4 cup sour cream, Salt, and more.
Yes, Eggs Adam Roberts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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