I whisk the eggs for both dishes for a minute or two by hand prior to putting them in the pan. I always use a little milk (typically low fat), which I beat with the eggs, and reserve cream only for a special occasion. I find that it (combo of beating and milk) helps to make a lighter, fluffier type of finished egg dish. Plus it was how my mom always did it, lol, so I think a lot of it come from that, as her scrambled eggs are always excellent
I also mix a drop of milk too. I always did this out of habit, as it was believed to make the omelette fluffier. I have seen and tasted omelettes/fritattas made without milk, and the milk effect seems to be true, they come out much denser.
We put milk in scram eggs growing up and I never knew why. I was told a few years ago that it has a lower boiling temperature than the eggs, so it creates tiny little bubbles in the scrambled eggs giving it a fluffier outcome.
I'll bet that would be good Shunka! My grandson, age 7, loves cottage cheese. I often watch him after school, and cottage cheese with salt & pepper is one of his fave snacks. Of course Oreos and chocolate milk are real high on his list too.
The BEST scrambled eggs in the WORLD are with a little sour milk!
I lived in Tampa for awhile and met this old black guy who was a terrific cook. He made everything just great! He gave me this little tip one day and I tried it and the scrambled eggs were the best I ever had. Just a tablespoon or two of sour milk!
Now what doya think of that?
When I'm making scrambled eggs for a big breakfast like on a Sunday I put 1/3 cup of cream per two eggs and fold the eggs rather than outright scrambling them.