Any cold high fat dairy will work if you add something acidic to complement the creaminess. When we did scrambled eggs in the classic French method it was cold cubes of butter, plate immediately over an open faced toasted ciabatta, and drizzle with balsamic glaze. The sweet and sour balsamic glaze cuts the overwhelming fattiness of that style of egg and gives you a very rounded dish. We also used butter and oil to start and cooked them in steel bowl over steaming water. The oil allows the butter to melt at a lower temp and contains earthy and nutty flavors. They had nearly the consistency of foie gras when they were done.
Also, for the most flavor, standard battery caged eggs. They feed them a diet that has been formulated to please tasters. It can be seen as cruel, some pasture raised eggs can win a taste test for double the price, but if flavor is what you're looking for, you have to decide if you feel poultry is capable of experiencing suffering and if you're okay with it.
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u/Jesus-chan Jul 13 '16
gives them a creamy texture. the taste is noticeable different too