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Scrambled Eggs - better at room temp?
Edwin Pawlowski > wrote:
> You can also argue the add water or milk thing I use water because it is > handier. To me, scrambled eggs take on an unpleasant slimy consistency when milk is added to the eggs, but not with water. What I do is take the egg shell and fill it with water and than dump it in the bowl with the eggs before I scramble them. |
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