These scrambled eggs have a different taste and are a great accompaniment for Orange Blossom Special Muffins. The combination goes well with a little crisp bacon.
eggs (Note #1)
For each egg, place 1 teaspoon of sour cream in a bowl. Add a pinch of orange zest for each one, or 1/4 to 1/2 teaspoon zest for 5 eggs. Add salt and black pepper to taste and whisk well. Add 1 tablespoon orange juice for each egg, and then add the eggs, whisking to combine. (Note #2)
Melt a tablespoon of butter in a non-stick pan. (Note #3) When hot and bubbling, add eggs. Stir gently and cook until as solid as you like. Dust with a little more black pepper and serve hot with toast or muffins.
Note #1: If cholesterol is a concern, remove some of the egg yolks, replacing with one white for each yolk taken out.
Note #2: For picky children, or adults with a severe sweet tooth, you can add a pinch of sugar for each egg. My son Mark says this resembles a Japanese custard he has eaten.
Note #3: Substitute any light cooking oil if cholesterol is a concern. Don't try to cook with no oil at all as these eggs have a tendency to stick.