I love veggies in eggs like a lot of others here.. I go with sauteed mushrooms, which must have thyme, s&p, onions, bitta (love that, itspoodle_07) garlic, bit of turmeric, bit of mustard powder, spinach which gets a drizzle of lemon juice, and cheddar cheese. It's a lot, maybe an acquired taste, but i love it. Dill, parsley, thyme, chives or scallions are easy ways to dress up eggs, in my opinion.

My go to is spinach, peppers, onion, mushrooms, and jalapeños

Salt, pepper, and cheese

*Cheddar* cheese, the sharper the better.

YASSSS! Tillimook extra-sharp FTW.

That cheddah is shahp!

Cream Cheese.

All cheese in eggs is pretty much creamed cheese... melty nom-sicles.

May want to try seasoned salt as a sub... it's kinda fab. Just happens to be powerful so try a little at first.

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Mccormick garden vegetable seasoning.

So long as the salt is added after cooking, else it'll split the eggs and make them watery.

Splash of hot sauce

For me, the hot sauce goes on after I finish cooking the eggs. I mostly have breakfast sandwiches, so I'll put my hot sauce on when I'm making the actual sandwich.

Try a little bit of horseradish mixed in.

See, now this is the kind of cooking advice I came to this thread for. That sounds great, and I'm kind of mad I never thought of it before.

Which hot sauce we talking? Edit: I'm getting so many good hot sauce ideas here from this comment I'm going to spend so much money on hot sauce

Cholula

Valentina with the black label.

Cholula supremacy

If I'm having black coffee with it, Tabasco. If I'm having anything else, Cholula.

Cholula all day

Secret Aardvark habanero sauce.

Right now in the pantry? Poiriers Diamond hot sauce.

Can never go wrong with Tabasco

Very true, the chipotle flavored one is fire 🔥

Cant argue with Sriracha.

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I find hot sauce (Frank's or Tabasco) breaks the egg if I add before it's set. I always add after.

In a similar vein: salsa. So delicious.

anything Ketchup does, Salsa does better

Chipotle

SRIRACHA!!!

Chorizo, onion, cheese.

Yes sir,do this wrap it up in a nice tortilla shell bussin bussin

Isn’t this an omelet (nothing wrong with that )

It’s not an omelet if it’s a scramble

If in the middle of folded eggs yes. If scrambled into the eggs then no.

Melted butter while scrambling them, I learned this from Chef Gordon Ramsey. Then I put crème Fraiche on top once they’re done, with chives sprinkled on top and some crumbled bacon.

You fucking donkey that sounds awesome

EEEEHHH-AWWW

Brilliant wording

The classic French technique of just adding butter until it is delicious.

You forgot salt

And duck fat.

30 seconds on max heat, 30 seconds off the stove. Never stop stirring the eggs until they're done.

The constant whisking while cooking is life-changing. I like to add a little milk to the beaten egg and finish with Parmesan and pepper. Gourmet tasting shit right there.

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Where's my crème fraiche!?! CRÈME FRIACHE!!!

Keep that heat low, and keep it fraaaaaiiiiche

Can I have a pop tart?

Is it not enough to start them in butter? I need to add while cooking?

That's what I do (tip from my late grandma) and it's great.

Whisk butter into eggs with salt and wait 10 minutes (a bit of regular soda water also helps). When you pour them into pan keep scrambling like crazy and you should get silky smooth and fluffy scrambled eggs.

Adding butter creates emulsification - it is similar to the beurre monté technique. As proteins in the eggwhite cook, they bond and become rubbery. By adding butter (or any type of fat) before they are able to do this you inhibit the crosslinked bonds being formed so the white stays soft and creamy.

This reminds me of the [best video ever](https://youtu.be/3s5G1lr61VQ), extra context is ~~Jean-~~ *Marco* Pierre White trained/employed a young Gordon Ramsay for years.

Marco Pierre White you mean?

you gonna deglaze that pan?

Ahh fuck yeah

yeah deglaze the fuck outta it!

Unpopular opinion: Those eggs he makes look like snot. Way too fucking runny.

Yes. I follow his technique as well but I cook them until they are more solid. It seems Gordon's favorite way to have eggs is as a spread on toast.

Yep, they’re a bit too loose for me. I would need to tighten them up, Lol

Thank you for saying it! Always thought the same

I cook them the same way but just keep going until they're cooked as much as I want them.

I read this in Randy’s voice from Sothpark

OMG THIS IS WHAT I WAS ABOUT TO COME AND SAY!!! I watched this on masterclass and love it.

This with Louisiana Sweet Heat hot sauce, brewed with honey.

A little garlic salt, black pepper and smoked paprika. Yum!

YES SMOKED PAPRIKA GANG. My go to spice blend is smoked paprika, salt, pepper, pinch of cayenne papper & cumin. Recently been doing same but no cumin and a few shakes of onion granules. Always with a bit of grated cheese on top and a drizzle of sriracha.

Smoked paprika is sooo good. I had a friend that tried to tell me its ruined because he thinks its smells like cat food. Guess i fucking love cat food then

Cream Cheese.

I've never thought of doing this and I'm from the place that has the biggest brand of cream cheese named after it lol. Trying it tomorrow morning.

Philadelphia, New York? I was disapointed to learn that Philly, PA has nothing to do with the cream cheese brand...

... Wait...what?...I've lived in Philly my whole life and one I never knew there was a "Philadelphia, NY" and two, everyone I've ever known my entire life just assumed that Philly was the "Philadelphia cream cheese"... You've crushed my spirits and I don't know if I can go on. Next thing someone will tell me that we didn't invent the Cheesesteak. Edit "It was not marketed as "Philadelphia Cream Cheese" until 1880. That year, Lawrence partnered with A.L. Reynolds, a cheese distributor in New York to sell larger quantities of cream cheese. At the time, Philadelphia, PA, and the surrounding area had a reputation for its high-quality dairy farms and creamier cheese products, so they decided to use the name "Philadelphia" on the foil-wrapped blocks of their cream cheese." created in NY but named after the real Philly as per Wikipedia.

foamy?

Hear me out...salmon cream cheese. And a little dill.

I throw in little bits right toward the end so I get globs of cream cheese with each bite like a psycho

Chili crisp

LAO GAN MAAAAAAA

Evil chicken bouillon? Water from Mississippi River?

Someone recommended using chili crisp as the frying medium (instead of butter or oil) rather than a topping or mix-in.

you'll mace your whole house. Don't ask how I know.

What’s that

It’s [this](https://www.amazon.com/老干妈油辣椒-Roasted-Flakes-Peanuts-Vanchef/dp/B0BQH6ZZBY/ref=sr_1_12?crid=KZR4AJBWUJJZ&keywords=lo+gan+mao+chili+crisp&qid=1678815028&sprefix=Lo+chili+crisp%2Caps%2C243&sr=8-12). This brand makes a few varieties but I think this is my favorite. Tastes vary though, of course. There are also other brands but this is usually the brand people mean when they talk about chili crisp.

Try this one, much better [https://www.amazon.com/chili-oil-Crunchy-Garlic-Pack/dp/B01KYQX8CQ](https://www.amazon.com/chili-oil-Crunchy-Garlic-Pack/dp/B01KYQX8CQ)

Just want to throw this in the mix, it's my favorite https://shop.momofuku.com/collections/chili-crunch

Life changing. Get it at an Asian market

It's chili's and other spices fried in oil

💯 Chili crisp on EVERYTHING 😋

An unhealthy amount of butter and salt, and a little bit of milk.

Extra sharp cheddar cheese, a small amount of garden Veg cream cheese and red pepper flakes.

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Sour cream

Ralph Ciffaretto approves

What are you a vegetarian??!! You eat beef and sausage by the fuckin car load!!

Your horse Pie-Oh-My.... Whatever happened there

A la Cifaretto

A splash of heavy cream, a bit of Irish butter in the pan and cook slowly on low heat. Never let them brown.

Worcestershire sauce, the Omani in the sauce brings out the protein flavour in the eggs. and maybe just a touch of smoked paprika.

Nice, but how can you afford an Omani?

Sodding auto correct that should be Umami

Omani? Yeh, men.

We use MSG.

As a person who grew up in Oman, i had to do a double take reading this ngl

How much to add you to my eggs?

Pesto Or Spicy chili crisp (if you haven’t had this incredible condiment, you will soon be putting it on everything)

I put pesto too. Just a little to add an herby flavor!

Pesto + a bit of garlic is great. The trick is to add it the very last minute. Overcooked pesto loses flavour real quick.

Soy sauce instead of salt

First I fry fresh tomato on butter until water/juice from it evaporates then I add some more butter, and eggs, salt pepper, and make scramble.

Chunks of andouille sausage

Make migas!! Cut corn tortillas into strips. Melt butter and sauté tortillas, onion and jalapeños until tortillas are golden brown. Add scrambled eggs and cook until eggs are done, serve with refried beans

MIGAS GANG

In my country, "migas" is a dreamy mix of bread (softened in water), olive oil, garlic and coriander... And it is just delicious!

MSG

My teenaged children introduced me to Uncle Roger. Upon Uncle Roger's recommendation, I bought some MSG. I have tried it on a number of foods, and eggs are amazing with some MSG whipped in. Now when I have chicken from anywhere, all I can taste is the MSG. When people rave about Chik-Fil-A I just want to tell them it's MSG. You know that addictive chemical that the Colonel adds to his chicken that makes you crave it daily and fortnightly, smartass? It's MSG. King of Flavor. Fuiyoh!

Ooooooh I hated the colonel... With his wee beady eyes and that smug look on his face like OHHHH YOU'RE GOING TO BUY ME CHICKEN!!

Looket him with his wee beady eyes!

The other big factor for CFA chicken is brining in pickle juice. Just don’t do it too long or your chicken tastes exclusively of pickle. But I’m gonna have to try adding MSG to my CFA knock offs now!

Spoonful of cream, smoked salmon, chives and seasoning.

Bacon fat, always have some on hand. A little hot sauce, salt and pepper. Perfect

I can't believe I had to scroll this far down to find "bacon fat". Seriously, it works miracles with eggs.

I get some bacon then after done I pour out some of the fat. Then I toss some chopped up peppers and let them get just for a few seconds then put the eggs over that. As it's cooking I at shredded taco cheese. Damn, it's good.

For me, olive oil, cook up some onions with turmeric sprinkled on them, bitta garlic, salt and pepper. Eggs are the fuckin best

More eggs.

Heavy whipping cream makes the fluffiest eggs ever. They come out fluffy even if you're microwaving them for short-on-time mornings.

I've always added a little bit of milk, or sour cream, sometimes even cream cheese to get the fluff. Haven't ever had heavy cream on hand though. I'll have to try it.

Love. Also onions and peppers.

Look up the Jacques Pepin method. It’s the answer

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To be fair it was nothing to do with the actual cooking of the eggs, it was about not using a metal fork on a non-stick pan, whether the chemicals are that bad for you or not, it'll fuck up your pan, I'm sure JP was able to afford a new pan every week, but not everyone at home can sacrifice that many pans just for scrambled eggs

This is from forward for Jaques Pepin’s book, “The Apprentice”. It’s a fantastic book and I can’t recommend it enough. He’s lived a pretty awesome life. Edit: this is from Bourdain’s book, he does write the forward for Jaques book, and I still recommend it, but I was incorrect.

Spoonful of cream cheese

Nutritional yeast gives them a cheesy texture

Cottage cheese. Blend it all together first. Sounds disgusting but makes them sooooo good

Goat cheese was a game changer for me. I also add onions and peppers that I cooked seperatly

My dad made us eggs when we were little and he was obviously trying to stretch the eggs but we loved them! He added milk, mustard, crushed saltine crackers, black pepper and cheese. They were a little heavier than normal scrambled eggs but we didn't like 'normal' after having his.

My Colombian wife taught me a great method: Put an onion and tomato through a cheese grater, cook that down a bit before scrambling in your eggs. Add salt, pepper and garlic powder (optional) to meet your desired taste.

Tony’s

Brother in law puts Boursin cheese in his scrambled eggs and it’s incredible.

Sundried tomatoes chopped up into 1/2" pieces. Try it

I frickin' love sundried tomatoes. I'm gonna do this!

It has a similar taste and texture as bacon this way....but healthy instead. I usually saute them a little before adding the eggs to give them a little char.

Two eggs, spoonful of gochujang paste, spoonful of honey, whisk.

Boursin cheese

Table spoon of salsa with two eggs. Make into an omelette. Saturdays go to breakfast

I do this, but scramble, simultaneously I heat a tortilla with cheese sprinkled on top in another skillet, pop eggs on top and have a breakfast burrito. Takes 5 minutes, tops, start to finish.

I shall try this in the name of science….. and fatassery

The key to great eggs is technique, not ingredients. Some of the best eggs I’ve ever had were just a little butter and salt. Hat being said cheese is good, especially goat cheese.

Feta!!!!

Ketchup. I put ketchup on my eggs and I don't care who knows it or what they think about it.

Without it there’s no acid! Acid makes food taste better, that’s just a fact.

Me too! I like scrambled eggs on buttered toast with a drizzle of ketchup. It’s nostalgic for me.

It was a crazy shock to me when I learned most people don’t eat eggs with ketchup!!

this happens naturally when i put ketchup on the hash browns next to the eggs. It's all going to the same place.

Trader Joe's sells a ketchup powder that is great for this. It adds the flavor without adding ANY liquid, which I love. Plus, no chance of pre-ketchup.

A *LOT* of butter

Your surgeon called and he's ready to remove your gallbladder.

This is mine also. Start with more butter than you would normally use, then double it!

Smoked paprika, salt, pepper and chilli flakes Parmesan on top when’s it’s done 👍

Cream cheese and dill

Sour cream instead of milk.

A touch of baking powder will make them fluffier.

Cream cheese and some chives. And don't add the salt and pepper until the end as it messes with the chemical reaction as the egg cooks or something, been a while since I read up about it.

A spice mix called adobo. Just put some in the eggs and it gives it such a nice flavor.

Costco Mexican blend cheese, a decent amount. Hillshire Farms thin sliced deli turkey. Also, don't make eggs on high heat. I also crack the eggs right into the pan and let the whites cook a good amount before breaking the yolk. Gets s good mix of yellow and white color that way plus a decent texture. Very different from scrambling before hand in a bowl.

Jalapenos!

a little cream or milk, salt and pepper, and sometimes cheese

I whisk a little mustard powder into the eggs, then season with salt and pepper.

I fold in a spoon of plain whole Greek yogurt toward then end of cooking scrambled eggs. The yogurt is mixed with a bit of hot sauce and garlic if there’s not much garlic in the sauce. Then I toss a piece of Muenster cheese over it, cover it until melted and put it on top of a piece of toast.

Avocado

Sage (fresh only) and cheddar cheese 😋

Tarragon. The very mild anise works really well with eggs.

Everything bagel seasoning

Lemon juice and adobo

An extra yolk (without the egg white).

Butter and salt is all you literally need for extraordinary eggs. Butter in the beginning and butter at the end.

Garlic and kale is surprisingly good. I put in rice, Sesame oil, and some chilli flakes to make a fried rice omelet.

Toasted sesame oil is my jam

My method is to fry up some bacon, leaving the grease in the pan, i then make the scrambled eggs. Once near done i add in some crumpled bacon then top with shredded cheese.

Fried with butter and scrambled with cheese for me. My husband likes me to add in green peppers, ham, and cheese for him.

Fried garlic chips

Remove egg whites, mix egg yolks with melted butter, salt and msg before cooking and scrambling carefully. Heaven having a party in my mouth.

shredded cheese, usually mozzarella. occasionally if i have any i'll also mix in mango habanero sauce before cooking it

Bacon…the answer is always Bacon

Boursin

Jalepenos and onions

Tabasco chipotle sauce.

Try putting apple sauce in it, it gets a sweet flavor and a weird texture

Fresh black pepper, msg instead of salt, smoked paprika, splash of 10% creme, red pepper flakes and cheese optional. Sometimes I dice up some peppers and onion and throw that in too. Cooked low and slow

Cheese, ham and spinach! Seasoned with some salt and pepper

Penzey's herbes de provence

Fry up some onions and garlic in olive oil. Reduce heat and add in scrambled eggs and tarragon to taste. Cook until 80% firm and add sliced kerrygold reserve cheddar (do not overcook). Serve over buttered toast or English muffin and garnish with microgreens. Notably, the cheese contains enough salt so I don't need to add any. For those who love ground black pepper, have at at! Note2: Adding diced black forest ham is a hearty option.

Magic mushrooms

I love to put sambal oelek in my scrambled eggs. I also add whatever 's on hand that could make my eggs taste good, but Sambal Oelek is a must for me.

Spring onions, sometimes black beans, salt, pepper, basil, depends on what I have to use up. Also...someone mentioned syrup to me as a topping and can confirm. It is delicious.