Using water is one of the simplest ways to elevate your scrambled eggs. It's a readily-available resource we all have in our kitchens. So, if you are out of milk, half-n-half, or any of your preferred liquid staples, you can always just use water.
A source of protein, calcium, and vitamin D, milk is a great way to get in both that important macronutrient (protein) and micronutrients like essential vitamins and minerals.
If you want your scramble creamy and rich, a bit of heavy cream can go a long way. With 36% fat, it's calorically rich, but that also means you won't need to use much to satisfy your indulgence.
You may not trust yourself to keep a container of heavy cream in your fridge. It's so pleasurable (and as we mentioned versatile), you might want to add it to everything -– including your morning cereal.
Want a little more protein in your scrambled eggs? Adding soy milk is an easy way to boost that nutrient. Soy milk contains 3 grams of protein per 100 milliliters via USDA (or about one gram of protein per ounce).
Almond milk is a dairy-free option that can keep your scrambled eggs moist and extend your meal. The high water content in this plant milk is beneficial as it evaporates to steam when heated, which will make your scramble more fluffy (and create a more even distribution of heat).
Oat milk may be one of the more neutral and creamier options you will find in a plant-based milk. Though it is low in protein, some brands fortify it with bone-boosting nutrients like calcium and vitamin D.
Whisking in soy sauce before you scramble your eggs in the pan imparts a more even distribution of flavoring than flecks or grounds of salt.
Adding spices and seasonings is a great way to enhance your scrambled eggs. Hot sauces, such as sriracha, add boldness and heat to your dish.
You may think of vinegar as a source of flavoring for fish-n-chips or an essential ingredient to brighten your salad dressings and salsas. Balsamic, apple cider, and rice vinegar can work interchangeably in such condiments.