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Food, Cooking, and Restaurants
Reply to "Cooking with cast iron"
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[quote=Anonymous]I think some people don't like low heat eggs because the curds are too small and soft and its not what they traditionally think of. If you scramble eggs on extremely low heat, stirring often, over a longer period of time (10-20 minutes) you end up with a super small-curd and soft scramble that is spreadable with a knife and tastes excellent on buttered toast. It is a bit too intense to eat a large plate of it though.[/quote]
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