Have I Been Cooking Scrambled Eggs Wrong For Years?!

You say $10 "bottomless mimosas," I say "hold up, where?!"  That was enough to make me want to check out a new brunch spot in Downtown Boise and help me realize that there's a good chance I've been making scrambled eggs incorrectly for years.

I'd heard through the grapevine that brunch at Kindness inside the newly renovated Owyhee building was kind of the bomb so a friend of mine and I decided to make it a new Sunday destination.  (I had no idea about the $10 bottomless mimosas at the time, but that made it a sure thing there would be a return trip in the near future.)  Knowing I needed something in my belly if I was enjoying those mimosas, I ordered the "soft scrambled eggs."

O. M. G.  They were the best scrambled eggs I've ever eaten.  They were creamy and fluffy, not dry and flaky like when I make them at home.  So this weekend, I decided to google exactly what "soft scrambled eggs" were and give making them on my own a try.  The difference between them and the eggs I've been making for years?  A few tablespoons of milk.

I brought that up to a couple of friends who looked at me like I had antlers growing out of the sides of my head.  They told me you ALWAYS make SCRAMBLED eggs with milk.  Apparently I've been making FRIED eggs all these years?  Is that true?! Cause if it is, my mind is officially blown.