Scrambled Eggs on Toast  -Photographed on a Hasselblad H3D11-39 megapixel Camera System
Food - Drink
Keep Batch-Cooked Scrambled Eggs Fresh & Velvety With Sour Cream
Scrambled eggs are still easy to make whether you’re making them for one person or for 20, but unfortunately, a big batch of scrambled eggs can easily lose its soft and fluffy texture as it sits. You can prevent your bowl of eggs from turning dry and tough with the addition of one simple dairy ingredient: sour cream.
By incorporating a few dollops of sour cream into your scrambled eggs, you’ll give them a smoothness, creaminess, and tanginess that lasts, helping them retain a freshly-made taste and texture. Simply stir in a quarter cup of sour cream per every dozen eggs, after removing your scramble from the heat.
You can also add the sour cream to the eggs as you whisk them or as you scramble them in the pan, which will improve their texture and make them extra creamy. Sour cream doesn't dry out and toughen over time in the way that eggs do, keeping your scramble soft and fresh, even if it sits for a while before serving.