Fumbling Toward Culinary Talent: Sour Cream for Scrambled Eggs

I was watching a game show a good while back, and one of the questions on the show asked what one should add to eggs to make scrambled eggs "fluffy." 

The answer was sour cream. 

Since then I've been using a dollop of sour cream for every two eggs when I make scrambled eggs, and I much prefer using sour cream over regular old milk. Just recently I used a dollop of French onion dip, and that additive worked well too. 

I'm usually not a big fan of scrambled eggs - I'm more of poached or sunny-side-up kind of guy - but I'm eating more scrambled eggs now than I ever have.