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Scrambled Eggs in Sour Cream
4 T. butter 8 large eggs 1/4 cup sour cream 3/4 t. salt 1/4 t. pepper
Melt butter in top of double boiler over hot, not boiling, water. In bowl, lightly beat eggs, sour cream, salt, and pepper with a rotary beater. When combined, pour mixture into top of double boiler with butter. Stir occasionally, scraping the bottom as mixture begins to set. Serve as soon as cooking is completed. Serves 6 Source: Kathleen Blee Ashe