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Creamy Scrambled Eggs

Ingredients:
  • 12 eggs, slightly beaten
  • 1 tsp. chopped fresh dillweed
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup butter or margarine
  • 1/2 cup sour cream

Directions:

Combine first 4 ingredients and set aside. Melt butter in a large, nonstick skillet over medium heat. Add egg mixture; cook, without stirring, until mixture begins to set on bottom. Draw a spatula across the bottom of pan to form large curds. Continue until eggs are thickened but still moist; do not stir constantly. Fold in sour cream. 12 servings.

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By Robin

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