This post is sponsored by Milk. Love Whats Real, but the content and opinions expressed here are my own. #LoveWhatsReal
The holidays are past and the hustle and bustle of the season bring me to think about the little moments with my family in our home. Often times, the little moments in our home are joined with a delicious meal and something to drink.
I choose real milk for my family to drink and incorporate into my recipes. I typically do most of my shopping at our local Festival Foods. The dairy department is always well stocked and well organized- making it so easy for me to find my family favorites like lactose -free whole milk for my husband, 2% milk for me, and chocolate milk for my kids! Our favorite meal of the day is breakfast, and something that is far too rushed during our busy weekdays. However, on
e the weekends, I love to prepare one of our favorite dishes- scrambled eggs. More specifically- Sour Cream and Green Onion Scrambled Eggs.
My recipe for Sour Cream and Green Onion Scrambled Eggs uses real whole milk, sour cream, fresh green onions, eggs, shaved Parmesan, salt and pepper. It is a simple recipe for hungry morning bellies. One of the fantastic things about scrambled eggs is that it is easy to make, and creates a hearty meal, quickly. My family enjoys these scrambled eggs with a tall glass of milk, or my kids love a glass of chocolate milk, and a warm slice of buttered whole-grain toast.
Why does my family choose real dairy milk? Dairy milk has kept it real from the beginning as a wholesome, simple, minimally processed beverage. Real milk has just three ingredients – milk, vitamin A and vitamin D. Real milk is the top food source of three nutrients most likely to be missing from kids’ diets – calcium, vitamin D and potassium.
Milk has 9 essential nutrients, including 8 grams of protein in every 8-ounce glass. Real milk is a simple way to get nutrients you and your family need to feel their best.
Plus, is there anything better than a glass of cold milk with cookies? One of my favorite memories of my oldest son is the first time he had chocolate chip pancakes. I always remember it because his cute chubby face was covered in melted chocolate. His little hands where sticky, and he had the cutest milk mustache coupled with a grin on his face. I think that was the first moment that he realized the joy the combination of milk and anything including chocolate chips.
That moment was one of so many that make real milk a staple in our home, a constant ingredient in our meals, and a preferred drink.
What do you need to make Sour Cream and Green Onion Scrambled Eggs?
Eggs: I like to use a large egg for this recipe- well really anytime I am making eggs!
Milk: Use real whole milk for scrambled eggs- it makes them so much richer!
Green Onions: Green onions are nice and mild and add a delicious flavor
Sour Cream: Stick with whole fat sour cream for this recipe
Shaved Parmesan: This adds a delightful salty and rich flavor to the eggs
Salt and Pepper: I feel like these are a must have for eggs (especially the pepper if you are my husband!)
How do I make Sour Cream and Green Onion Scrambled Eggs?
Crack eggs into a medium mixing bowl. Add milk, sour cream, salt, and pepper. Whisk till combined and pale yellow. There should be a few air bubbles formed on the surface from whisking.
In a medium rimmed skillet, heat butter over medium-low heat. Add the eggs and sprinkle green onions on top.
Allow sides of the eggs to loosely set and pull in the sides to form the scrambled eggs.
When eggs are about half done (still runny, but forming solids), add the Parmesan to the eggs. Keep pulling in the sides of the eggs till eggs are set and cheese is partially melted.
Remove from heat, serve, and enjoy with a glass of milk and buttered toast.
Frequently Asked Questions
I only have medium eggs- how to I know how to portion my eggs?
This recipe calls for 4 large eggs. If you only have medium I recommend using 5 medium. If you are using extra-large eggs I find that 1:1 ration for this recipe works just fine.
I keep getting brown spots on the egg when I am cooking- what am I doing wrong?
Turn your heat down. The best method for eggs in slow and low (or in this case medium-low). When you have the heat too high you will see the brown spots on the eggs. Also remember to move the eggs in the pan. Letting them sit too long will also cause parts to overcook. However, if this happens- don’t worry they will still taste good!
I don’t like Parmesan- what is a similar textured cheese that would work in place?
I would suggest using feta or mozzarella. You could use goat cheese too, but that texture is typically softer, but the flavor would be nice.
Can I add some veggies?
Sure! I would cook and drain them first to make sure they are tender since the eggs cook quickly. Diced peppers or mushrooms would be delicious.
What type of pan works best?
I like to use a rimmed skillet, like this one. A basic spatula will be helpful as well.
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Sour Cream and Green Onion Scrambled Eggs
- 8 large eggs
- 1 ¼ cup whole milk
- 2 tablespoon sour cream
- ¼ cup shaved or shredded Parmesan cheese
- 3 tablespoon sliced green onion
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- Crack eggs into a medium mixing bowl. Add milk, sour cream, salt, and pepper. Whisk till combined and pale yellow. There should be a few air bubbles formed on the surface from whisking.
- In a medium rimmed skillet, heat butter over medium-low heat. Add the eggs and sprinkle green onions on top.
- Allow sides of the eggs to loosely set and pull in the sides to form the scrambled eggs.
- When eggs are about half done (still runny, but forming solids), add the Parmesan to the eggs. Keep pulling in the sides of the eggs till eggs are set and cheese is partially melted.
- Remove from heat, serve, and enjoy with a glass of milk and buttered toast.
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