Wow. I just made some scrambled eggs for breakfast (with leftover sauteed spinach with garlic, onion & pepper in it, yum) and used a splash of that goats’ milk I bought the other day. Holy moly! These are the best eggs I’ve ever had — they’re creamy and sweet, with a more interesting flavor than usual. I am a devout ketchup user when it comes to eggs, with the occasional diversion into hot sauce, and I tried both on these eggs, and they were better plain. I think I may keep this goats’ milk around on a pretty regular basis.