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[QUESTION] What are your favorite spices to use in soups?
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Starting scrambled eggs (3) in a cold pot or pan with at least a tablespoon of unsalted butter (a little more or less doesn't seem to hurt the recipe). Bring up to medium heat (alternating between on the heat and totally off the heat if you have to to keep the eggs from cooking too quickly). Near constant stirring with a spatula to keep the eggs off the bottom. Adding salt/pepper and a half a spoonful of creme fresh, Greek yogurt, or sour cream at the end just before the eggs completely set. Delicious flavorful creamy scrambled eggs. Gordon Ramsey did a short video guide and fancies them up with some tomatoes and mushrooms browned in a lightly oiled pan on the side and putting the eggs over a thick slice of toasted sourdough bread, and fresh chopped chives sprinkled over it all. So much more of the flavor of the yolk comes through when I cook eggs this way compared to other methods. I've used this dish to great effect to impress the (non-vegan) guests that I've brought home the night before. Paired with a French press of coffee and suddenly even a broke college student can feel fancy. If you prefer iced coffee, you can prepare it with cold water the night before and let it sit on the counter overnight before pressing it.
any of the videos with Jaques Pepin doing omelettes, There's alot of things in those videos that will 100% up your omelette game. The country omellete is a favorite around here. (Also the classic scrambled, even if they're too wet for me... certain people like them better that way.)
(by the way... Jacques fancied them up first... that's the 'Classic Omelette'... though that one must be newer because it wasn't filmed with a potato)
another video where he's showing two, a slightly different country omelette, and a classic I mention this one because what struck me is... "one is not better than the other... it's just a different way." (we maybe have arguments here...)
Actually, I kind of hate omelettes. Not that there's anything wrong with them, just not my thing. I appreciate the links though, I might try them. For me it's more like there are things I love without a adding a bunch of other competing flavors to like chocolate, bacon, coffee, a good glazed donut, and eggs.
My scrambled egg recipe can be wet, or drier if you let them cook a little longer. If not for the consistency of the whites, I'd probably prefer my eggs almost completely raw. I like the method I posted because it brings so much of that yolk flavor I love to the forefront with grossing out someone that likes their eggs completely cooked.