Sour cream help (ingredients, breakfast, soup, butter)

[old_cold]

There's an egg breakfast casserole I like to make which calls for sour cream.
No matter how many hints I've followed,(everything at room temperature, beat eggs first, etc) the sour cream stays 'chunky' and won't completely blend in.
Admittedly, I haven't used an electric mixer of some sort (Being lazy and not wanting another dish to wash)
Is that the only answer?

[burdell]

Originally Posted by old_cold

There's an egg breakfast casserole I like to make which calls for sour cream.
No matter how many hints I've followed,(everything at room temperature, beat eggs first, etc) the sour cream stays 'chunky' and won't completely blend in.
Admittedly, I haven't used an electric mixer of some sort (Being lazy and not wanting another dish to wash)
Is that the only answer?

I occasionally make scrambled eggs with sour cream and chives, a whisk works well to blend the eggs/sour cream.

[old_cold]

Fork, big whisk, little whisk. Best result was just smaller globules.

[elnina]

Put as much of the sour cream you need in another container (a cup will do) and whisk with a fork till creamy. Then add to your eggs.

[Chaofan]

You might have better luck with introducing the eggs to the sour cream rather than vice versa. Try bringing the sour cream to room temperature then adding the eggs to the sour cream in very small increments at first, whisking well with each addition until maybe 1/3 or so of the eggs has been thoroughly incorporated into the sour cream. This should make it possible to blend the rest of the eggs into the mixture and have it all blend together homogenously. (You might not actually need to let the sour cream come to room temperature first, but it won't hurt.)

[old_cold]

Originally Posted by elnina

Put as much of the sour cream you need in another container (a cup will do) and whisk with a fork till creamy. Then add to your eggs.

Damn, Elnina, I didn't try that! Just made one that will last until next week but will do that next time.
And if it works, I'll think of you every morning as I eat a slice !

[old_cold]

Originally Posted by Chaofan

You might have better luck with introducing the eggs to the sour cream rather than vice versa. Try bringing the sour cream to room temperature then adding the eggs to the sour cream in very small increments at first, whisking well with each addition until maybe 1/3 or so of the eggs has been thoroughly incorporated into the sour cream. This should make it possible to blend the rest of the eggs into the mixture and have it all blend together homogenously. (You might not actually need to let the sour cream come to room temperature first, but it won't hurt.)

Thanks for replying but did try that. As well as making sure eggs and cream were 'room temperature' even 'nuked' the sour cream.
elnina hopefully has the answer but of course, I won't dismiss anybody else's suggestions

[elnina]

Originally Posted by old_cold

Damn, Elnina, I didn't try that! Just made one that will last until next week but will do that next time.
And if it works, I'll think of you every morning as I eat a slice !

Darn... I hope it will work (it works for me, and I use a lot of sour cream for many of my dishes).
If you just add a clump of sour cream to anything warm/hot - it will turn to cheese before you will be able to whisk it and incorporate. And cold will just clump.
So, when using sour cream, I make it creamy (sometimes adding few drops of milk, or mixing with small amount of soup/gravy) before adding it to the dish. It's also normally the last thing I would add, and I don't let it cook. Cooking sour cream in a soup or gravy change the taste a bit. I like it uncooked.

With eggs is a bit different. I whisk the eggs, and the sour cream separately, then add the cream to the eggs already in a pan. Mix more and they come out perfect.
You can also do the same with cream cheese, but the cheese melts and mix easier with the eggs, so you don't need to whisk it.
I prefer the sour cream for lighter and fluffier eggs.

Gosh, hope you will be thinking of me every morning. It will made my day!!!

Now, did you try to add sour cream to your mashed potatoes (along with a bit of butter and little bit of milk)?
OMG - now, that makes them taste superior!!

Or sour cream mixed with a bit of sugar, poured over a bowl with strawberries..............

[Almrausch]

Originally Posted by elnina

Darn... I hope it will work (it works for me, and I use a lot of sour cream for many of my dishes).
If you just add a clump of sour cream to anything warm/hot - it will turn to cheese before you will be able to whisk it and incorporate. And cold will just clump.
So, when using sour cream, I make it creamy (sometimes adding few drops of milk, or mixing with small amount of soup/gravy) before adding it to the dish. It's also normally the last thing I would add, and I don't let it cook. Cooking sour cream in a soup or gravy change the taste a bit. I like it uncooked.

With eggs is a bit different. I whisk the eggs, and the sour cream separately, then add the cream to the eggs already in a pan. Mix more and they come out perfect.
You can also do the same with cream cheese, but the cheese melts and mix easier with the eggs, so you don't need to whisk it.
I prefer the sour cream for lighter and fluffier eggs.

Gosh, hope you will be thinking of me every morning. It will made my day!!!

Now, did you try to add sour cream to your mashed potatoes (along with a bit of butter and little bit of milk)?
OMG - now, that makes them taste superior!!

Or sour cream mixed with a bit of sugar, poured over a bowl with strawberries..............

elnina I always add a bit of sour cream and fresh grated garlic in the mashed potatoes. Divine!

[Hedgehog_Mom]

Most sour cream has gums added to make it thicker. That can make it harder to blend with other ingredients. If you can get Daisy sour cream where you live, it doesn't have any gums added and it blends well with the other ingredients.