My wife throws down an amazing omelet in a few minutes. But she's not here to cook for me five days a week. I guess I could learn but I'd like to perfect my scrambled egg game first.
If you have Crème Fraîche it works as well or better than sour cream. Also depends if you are putting other ingredients in the eggs.
Ever tried poached eggs? Boil water Put egg in ladle Lower into water Pour water off of egg in ladle ... Profit
Definitely. And knobs, pause, of butter. But I don't go to stores that stock that so I use sour creme, American or Mexican, whatever I have.
I'm telling you, go test out your local Mexican meat/grocery stores. It's a game changer. I buy a pound every 4 months or so, get out 2 1-quart ziplocs, put half in each and smush it flat and thin. Now you can break/chop off however much you want, whenever you want, then reseal and back in the freezer.
Ground black pepper and only ground black pepper. It's great with sticky rice and portuguese sausage.
Here's something SWMBO cooks on occasion: scrambled eggs, with cheddar cheese melted on top, a layer of sour cream, and a layer of salsa.
I love that you can google "best scrambled egg ingredients", like OP wanted, and all you get are 5 million recipes on how to scramble plain eggs and another 5 million on how to make omelettes. Sorry bro. eta: one thing you can try - from Martha Stewart iirc - is use clarified butter (ghee) instead of any other dairy. Also, and I know you know this by now: buy the best and freshest eggs you can find.
One basic thing to know is never salt scrambled eggs until they are cooked to your liking. Salt messes up the chemistry.
You can get good chorizo at the Mexican markets or even Fiesta if you get it from the deli. The prepackaged stuff on the refrigerated walls is garbage. Most of that is filled up with cereal if you read the ingredients. Some are made with real meat and it's ok in a pinch but still not great.
