The Lady's Perfect Scrambled Eggs ( Paula Deen )

Delicious, fluffy, slightly creamy scrambled eggs. I used greek yogurt, which is healthier than sour cream but still has the same consistency and tanginess. This is how I will make scrambled eggs from now on!

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Never occured to me to add sour cream. This is a great egg dish!

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I scaled this back for 2 of us and served with buttered wholemeal/wholegrain bread. To lighten it up a little I used 2 egg whites (mainly as they were left from another dish) and 2 whole eggs, light sour cream (1 tablespoon) and the water. I sprayed my pan with olive oil spray and put a teaspoon of butter to in to give the flavour and for the cheese I used a 1/4 cup which was a mix of vintage cheddar and a touch of parmesan. The DM and I thoroughly enjoyed thank you Connie K and Andi of Longmeadow Farm for her recommendation, made for I Recommend Tag Game.

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I made 1 serving using Mock Sour Cream to cut fat and calories. I skipped the salt and added a little extra pepper and served with a sourdough English Muffin. They were firm and fluffy and very delicious (just as you would expect from Paula!) LOL. Thanks for sharing Connie! Made for When It's Hot Tag Game.

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Thanks for sharing! We had a delicious breakfast this morning. My DH likes his eggs scrambled and only scrambled, so this was a tasty change.

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These were great! Very fluffy! Loved the taste of sour cream! Will be making these often for our Sunday Brunches

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DH and I had this for breakfast today with grits, bacon, fresh hot coffee and really enjoyed it. Went together easy and other reveiwers are right - you can't taste the sourcream but it does give it a nice creamy, light texture. Thanks so much for posting.

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This is an excellent recipe. We eat eggs often, so I was looking for a new way to prepare them. I have a family of sour cream haters, with just one child who likes it. All of my children except the "I-hate-eggs-no-matter-how-they-are-served" liked this method. It makes the eggs lighter and fluffier and adds flavor without tasting of sour cream at all. Next time I think I will add cooked, crumbled bacon.

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These were great. We loved them. The only change I made was to cook them on a medium heat... not sure if it is my stove, my pan or just our taste but when cooked on the medium setting they were perfection for us.

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I made these eggs the other night for use in breakfast tacos. Definitely the fluffiest I've ever been able to get my scrambled eggs to be! I halved the recipe because I could only spare 4 eggs and I didn't add in the cheese because I was already putting some in the tacos. Good method and taste for fluffy scrambled eggs. I'll be making eggs this way again in the future. Thanks for posting!!!

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I've been using this recipe for years now, and I got it from recipezaar but I guess I never rated it.. It really is THEE best scrambled egg recipe (even though it's the only one I have!) I think the key is the low cooking tempature.. I think that's how Rachel Ray does her scrambled eggs too, on low temp. Anyway, I even do it this way when I'm making eggs for husband and I. Will use 4 eggs, and 1 1/2 tblb sour cream.. 1/2 tblb water. Still 2 tblb BUTTER (LOL!). Everyone always love my eggs!

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Yummers! I had some leftover steak from Valentine's dinner, so we made steak and eggs for breakfast with this recipe! These are really moist, creamy, and easy. Thanks Connie K. Made for I REDomment Tag game.

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Excellent scrambled eggs! Love the recipe.

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These are great-tasting scrambled eggs. They turn out just like I like my eggs. They are cooked well, but are still moist and full of flavor. I sprinkled some extra cheese on top when serving. Thanks for posting.

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I gave this 2 stars. My family just didn't care for these eggs. My 5 yrs old newphew & 7 yrs old niece said the eggs were "Yucky". I thought they were ok. I made them for our Sunday Big Breakfast. The only change I made was I cut the recipe in half. I'm sorry we just won't be having this recipe again. Thanks christine (internetnut)

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Awww.... These are well.......quite terrific. I remember seeing this in one of Paula Deen's cookbook, or on the network, but either way I have always wanted to try this! Oh if you ever want comfort food plus~this is it! I followed this exactly ~ no need to change anything, the cheese, the butter, the sour cream, all of it, so yummy! Thank you Connie! Made for *I Recommend* Fall 2008

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Made for a special brunch and everyone loved it. Cooking the eggs over low heat is one of the tricks to keeping the light, tender and moist. This is a keeper!

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Really good!! I added just under 1/4 tsp of baking soda (had found that in another recipe on another site) and WOW....these were super fluffy and tender! I also added some leftover chopped sausage links. Might use goat cheese next time for a nice twist. Thanks for sharing!

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These eggs really are tender and puffy, just like I like em! Love the additions to the old standby. We will remember this one!

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