Perfect Scrambled Eggs
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By Appears in Cook's Illustrated July/August 2011, America's Test Kitchen TV
The classic approach will never give you tender scrambled eggs with big, pillowy curds. But achieving that goal takes more than just turning up the heat.
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WHY THIS RECIPE WORKS
Half-and-half proved to be the best type of dairy for our Scrambled Eggs recipe. It produced scrambled eggs that were decently puffed and stable. Adding extra yolks to the mix yielded rich results. A combination of high and low heat gave us...
