I’ll skip the thick, flat, dense eggs, thank you very much. Instead my favorite scrambled eggs involve a plate piled high with large, soft yellow curds that spring back with the lightest touch and practically melt in my mouth; the kind of eggs that are fluffy and almost cloud-like.
A quick splash of milk or cream certainly makes for tender eggs, and might even give them some fluff, but there’s another ingredient that does the job even better.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1rfIVnR
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