Paula Deen’s recipe for classic scrambled eggs (titled “The Lady’s Perfect Scrambled Eggs”) calls for sour cream rather than milk (via Deen’s website). Paula beats the sour cream in with eggs, water, and salt and pepper before pouring them into the pan to scramble. According to people who have tried it (like reviewers on DC Urban Mom), the sour cream makes the eggs fluffier and creamier than milk does. They add that it does however make the scrambled eggs a little wetter, so if you’re someone who prefers them dry and crispy, this might not be your cup of tea (or pan of eggs, rather).
One Pinterest commenter who was skeptical of the sour cream hack became a convert after she tested it out for herself. She raved, “They were delicious — super fluffy, creamy and my new [go-to] when making scrambled eggs!” As for how to best enjoy your eggs? A true Southerner, Paula strongly suggests serving them with country ham and biscuits.