I bought some Mexican crema the other day at the Hispanic market. I've never tried it before and purchased it on a whim. I added it to some eggs in lieu of milk and scrambled them up. Absolutely some of the best scrambled eggs I have ever made at home, or had in any restaurant. Cooked over very low flame, they turned out creamy and wonderful. I think it's my new favorite egg recipe.
Anyone else given this a try with the same results?