There is a little known secret to making the perfect, delicious, scrambled eggs. The number one rule is to add a spoonful or two of water, not cream or milk.
Water slows down the coagulation of the egg yolk, making a creamier scramble. Milk products work the opposite way and tend to harden the yolk.
Always scramble your eggs over low, well-distributed heat.
Author: Kagar K.
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