"Instead of using milk or cream, consider splashing broth into your next batch of scrambled eggs. Broth adds flavor to the eggs and keeps them fluffy. When cooked, the eggs stay moist and can be seasoned to your liking with various spices, like nutmeg and pepper, and garnishes plucked from the garden. Even a few spoonfuls of bone broth, boxed chicken broth, vegetable broth, or homemade chicken stock can help deliver a breakfast that carries serious flavor."
"Your broth will add a subtle depth of umami flavor to your eggs for a savory serving that'll be difficult to resist. Depending on how many mouths you have to feed or how hungry you are, you can experiment with the ratio of eggs to broth. A ½ cup of broth per six large eggs can be your guide, but you can also start with a few tablespoons of broth if you're not certain you'll like the taste."
Adding broth to beaten eggs enhances umami flavor while keeping scrambled eggs moist and fluffy when cooked. Broth can replace milk or cream and can be bone broth, boxed chicken broth, vegetable broth, or homemade chicken stock. Seasoned eggs stay moist and accept spices such as nutmeg and pepper and fresh garden garnishes. A guideline ratio is 1/2 cup of broth per six large eggs, with the option to begin with a few tablespoons to taste. Serving broth-enhanced scrambled eggs with toasted sourdough, hot sauce, flaky sea salt, or cracked black pepper creates a restaurant-quality breakfast.
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