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1 comment:
Hmmmmm. There are as many recipes for "perfect" scrambled
eggs as there are recipes sites on the interweb. But -
one thing I don't remember seeing is to use high heat
to cook them. Eggs are mostly protein and cooking them on
high heat causes the protein to break down resulting in
tough leathery curds. If that's your thing.
Additives, molecular levels and immersion blenders aside,
if there are any secrets to the process, it's to use LOW
heat and patience (low and slow as the article says).
And just before you think the eggs are done, turn the
stove off and let the heat from the pan finish the job.
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