The Lady’s Perfect Scrambled Eggs
By Paula DeenJUMP TO RECIPE
- 1 tablespoon water
- 4 teaspoons sour cream
- 4 eggs
- to taste salt
- to taste pepper
In a medium size bowl, beat eggs, sour cream, water and salt and pepper until fluffy. Using a nonstick frying pan, cook over low heat stirring occasionally until you reach desired consistency.
Serve hot with country ham and biscuits.