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Reply to "Scrambled eggs cooking technique"
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[quote=Anonymous]I would not say I whisk constantly, but I do like mine creamy and curdlike and achieve that by mixing the raw eggs with a bit of milk and salt, pour into warmed pan (which stays on v low heat the whole time), and using a spatula to constantly pull the cooked part to the middle of the pan. When it looks almost done I pull it off the heat (and top with fresh pepper or ebtb seasoning). Now, I agree cooking scrambled eggs in butter is best, but I have tried evoo and like it - when I use evoo I cook it more like you do, op, and the edges get a bit crispy. [/quote]
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