When making scrambled eggs, a splash of milk in the mixture is…
@popey use half and half…instead of just milk and the eggs taste better. Pinch of salt. Medium hot pan. Keep the eggs moving in the pan.
All the local bagel places and/or places do a variation on the same trick. 1/3 half/half, whip the crap out of the eggs to get a lot of air in them. Then microwave them (don’t ask me for how long). They get light and fluffy quickly and don’t dry out.
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My wife clued me in to her family secret recipe: add Cold Stone coffee creamer to the eggs before scrambling. Don't add too much, or your eggs will taste like icecream!
@zachdecook @popey I don’t. The ‘fancy’ stuff usually has sugar and other junk. You might be able to get away with it in French toast, but I don’t know about regular scrambled eggs. Half/half or just a splash of heavy cream seems to work best. Basically the same thought process as mashed potatoes…it lightens things up a bit.